Egg Salad Sandwich with Pickles

  • 28 Oct - 03 Nov, 2017
  • Mag The Weekly
  • Cookery


· 6 large eggs

· 3tbsp water

· 3tbsp cider vinegar

· 2tsp sugar

· ¼ cup celery, finely chopped

· ¼ cup ripe avocado, mashed

· 1tbsp mayonnaise

· 1tsp lemon juice

· ¾ tsp Dijon mustard

· ½ tsp black pepper

· 3/8 tsp salt

· 2tbsp dry-roasted salted sunflower seeds

· 8 slices of bread, toasted

· 1 cup baby spinach

· 4 tomato slices


Add water to a large saucepan to a depth of an inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add eggs to the steamer. Cover and steam eggs for about 16 minutes then remove from heat. Place eggs in a large ice water-filled bowl. While eggs cook, combine three tablespoons of water, vinegar and sugar in a medium microwave-safe bowl and microwave until boiling. Add celery and let it stand for 15 minutes then drain. Meanwhile, combine avocado, mayonnaise, lemon juice, mustard, pepper and salt in a medium bowl, stirring well until smooth. Peel eggs and discard shells. Slice eggs in half lengthwise; reserve two yolks for another use. Chop remaining yolks and all egg whites. Gently stir eggs, celery and sunflower seeds into avocado mixture. Top four slices with about half cup egg mixture, baby spinach, a tomato slice, and then remaining four slices of bread.