Cooking Instructions
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Step 1
In a large saucepan, add 2 quarts of water and bring to a boil. Gently place the
Eggs (8)
in the water. Cover and lower to a bare simmer, then cook for 11 minutes.
Step 2
While they’re cooking, combine the
Mayonnaise (1/4 cup)
,
Dijon Mustard (2 Tbsp)
,
Jarred Diced Pimientos (1/4 cup)
,
Red Onions (1/4 cup)
,
Scallions (1/4 cup)
,
Salt (1/4 tsp)
, and
Ground Black Pepper (1/4 tsp)
.
Step 3
Prepare an ice bath with
Ice (as needed)
and water. Transfer the eggs to the ice bath to cool, then peel.
Step 4
Chop the eggs and add them to a large bowl. Add the sauce and stir to combine.
Step 5
Spread ¼ of the egg salad on 4 pieces of
White Bread (8 slices)
. Top with another slice of bread.
Step 6
Slice the Pimento Egg Salad Sandwich and serve with your sides of choice.
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