Egg Salad Melts

1/16/2022

Egg Salad Melts

Prep Time: 15 Min
Cook Time: 10 Min

WHAT YOU NEED

PER MELT

2 Slices Multi Grain Bread (Always multigrain! Don't use white bread, it's weird.)
5 Slices Extra Old White Cheddar (from the brick)
Handful Spring Mix
Pickled Hot Peppers
Egg Salad
Unsalted Butter

Fill a medium sized pot with enough cold water to cover the eggs by about an inch. Carefully add the eggs and set the pot on to the burner at medium high heat. Once boiled, let the eggs go for 4 minutes. Remove from heat, cover, and let them sit for 5 - 7 minutes. Strain eggs to an ice bath and let them chill for a couple minutes before shelling them.
Cut the eggs in half and scoop the yolks in to a mixing bowl reserving one yolk for the end. Mash the yolks with a fork and whisk them together with the mayo, dijon, mustard powder, lemon juice, sugar, salt, and pepper until thoroughly combined and smooth.
Next, add your celery, red & green onion, dill, & parsley to the bowl. Dice the egg whites and add those to the bowl as well. Toss everything together until combined. Don't be afraid to add more mayo if you desire.
Transfer the egg salad to a serving bowl and crumble the reserved egg yolk over the salad. Refrigerate covered or begin preparation for the egg salad melts.
MELTS - Preheat oven to BROIL 500 F . Begin by toasting two pieces of multi-grain bread. Butter your slices and scoop about 1/3 C of the egg salad on to a slice. Lay your slices of extra old cheddar to cover the sandwich and transfer it to a baking sheet. Broil until cheese is bubbly and melted.
Top the sandwich with as much pickled hot peppers as you can handle, (the more the merrier if you ask me!) and fresh spring mix. Slice & serve. ENJOY!