417 - School Rules
According to our guest chef, Elaine Wong of Toronto's King Edward Hotel, egg salad sandwiches are known as "the old standby" as everyone loves them. Here is her suggested recipe for these delicious finger sandwiches:
- 5 eggs, boiled
- herbs, dill, oregano, parsley
- 4 tbsp. mayonnaise
- standard, white bread
- fresh ground pepper, to taste
- ½ tsp. lemon zest
- asparagus, blanched
Boil eggs and remove from water. (Note: a trick is to put them in ice cold water right away as it keeps the centre nice and yellow).
Peel, and chop the eggs. Add to mixing bowl.
Add a few herbs and a bit of mayonnaise (*not too much, because eggs get really mushy as they have a lot of moisture in them).
Season with pepper and lemon zest.
Roll out a piece of white or whole wheat bread, using a rolling pin to flatten it as much as possible.
Butter one side of the bread, and then place approximately a teaspoon of egg salad onto each slice (*leave some space at the edges of the bread because that will be your seam).
Add a sprig of blanched asparagus right at the top of the egg mixture.
Roll up the sandwich tightly compressing it, pulling it in towards you.
Cut into either pinwheels or on a slight bias in order to present them sushi style.
Sushi-style egg salad sandwiches: a nice, new twist on an old favourite.
Special Thanks: Elaine Wong; King Edward Hotel, 37 King Street East, Toronto ON Telephone (416) 863-9700