The Best Egg Salad You Will Ever Eat
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • For the eggs:
  • 9 eggs
  • ¾ cup heavy cream (or you can use half and half)
  • Salt and freshly ground black pepper
  • For the dressing:
  • ⅓ cup mayo
  • 1.5 tablespoon fresh lemon juice
  • 1.5 tablepoon dijon mustard
  • 2 tablespoons heavy cream
  • Salt and freshly ground black pepper
  • For assembling:
  • 1 small container microgreens
  • Salt and freshly ground black pepper
  • Olive oil
  • ½ lemon, juiced
  • Balsamic glaze
  • 6 ounces Beemster, mild gouda, or another Dutch cheese, sliced
  • Multigrain or sour dough artisan bread, sliced and toasted
Instructions
  1. Preheat oven to 300 degrees F. Spray a 8x8 inch baking pan with non-stick cooking spray.
  2. In a large bowl, beat eggs and ¾ cup heavy cream or half and half together until well combined and lightened in color, about 1-2 minutes. Season with a little salt and freshly ground black pepper. Pour into prepared baking pan. Cover with foil. Place into a larger baking or roasting pan (you will use this to create a water bath). Place in the oven, then very carefully, pour hot water into the larger pan to reach about halfway up the sides of the smaller pan with the eggs in it. This will make a water bath that allows the eggs to gently cook, keeping the texture soft and custardy.  Cook for about 40-50 minutes, until eggs are set. Remove from oven and from water bath and let cool.
  3. While eggs cool, in a large bowl, whisk together the dressing ingredients. Season with salt and pepper to taste.
  4. Once eggs have cooled, use a fork to gently break/mash egg soufflé up into small pieces. Add to the dressing, and stir together. Cover and place in the refrigerator for about 15 minutes.
  5. Season microgreens with a little salt and pepper. Drizzle with a small amount of olive oil and lemon juice. Toss gently to combine.
  6. To assemble sandwiches, take a piece of your toasted bread and top with a layer of cheese. Spoon a generous amount of egg salad over the top. Top with microgreen salad. Drizzle with balsamic glaze and serve.
Notes
Egg salad should be kept cold. You can make this ahead of time keep refrigerated for 3-4 days.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/the-best-egg-salad-you-will-ever-eat/