Esta sanduíche de salada de ovo eleva um clássico a um novo patamar. Com um toque de endro fresco e a opção de picles picados, é uma refeição rápida, fresca e cheia de sabor, perfeita para um almoço leve ou um piquenique.

Ingredientes

  • Salada de ovo:
  • 4 ovos cozidos
  • 1/3 tbs endro fresco
  • 1 colher de chá de sal
  • 1 colher de chá de pimenta preta
  • 1/2 colher de chá de alho em pó
  • 1 colher de sopa de maionese de azeite
  • 1 pitada de flocos de pimenta vermelha
  • 1 lança de pickles (opcional)
  • Sanduíche:
  • 8 fatias de pão artesanal, torrado
  • Alface de mistura de primavera de 1 xícara
  • 1-2 tomates

Preparação

  1. Este é um toque agradável no sanduíche típico de salada de ovos. Esta receita vai fazer 4 sanduíches.
  2. Pique os ovos cozidos resfriados e transfira para uma tigela. Adicione a maionese, endro, sal, alho, pimenta e flocos de pimenta e misture até misturar. Eu também gosto de adicionar cerca de 1 colher de chá de suco de pickles ou picar uma lança de pickles em pequenos cubos e adicioná-los à mistura. Se eu fizer isso, costumo adicionar menos endro fresco.
  3. Torradas as fatias de pão no forno escovado com azeite ou em uma panini. Fatie os tomates e coloque cerca de 3 fatias em cada sanduíche.
  4. Espalhe a salada de ovo sobre os tomates e cubra com a mistura de primavera.

Ready for a fresh take on a lunchtime classic? Here is the English version of this recipe.

Egg Salad Sandwich

This recipe reimagines the humble egg salad sandwich, transforming it from a simple staple into a vibrant and flavourful meal. By introducing fresh dill, a hint of garlic powder, and a pinch of red pepper flakes, it adds layers of complexity that perfectly complement the creamy eggs. It’s a quick, satisfying, and wonderfully fresh option for any lunch.

The key to a truly great egg salad sandwich is balancing flavour and texture. This version is designed to be lighter, using just enough mayonnaise to bind the ingredients. For a creamier texture, feel free to add more mayonnaise to your liking. The optional addition of a finely diced pickle spear or a splash of its juice provides a delightful tangy crunch that cuts through the richness of the eggs.

Served on toasted artisan bread with juicy tomato slices and crisp mixed leaves, this sandwich is a complete and satisfying meal. It’s perfect for a packed lunch, a picnic in the park, or a quick and easy supper. To vary it further, try adding finely chopped spring onions or chives for an extra savoury note.

Ingredients

  • For the egg salad:
  • 4 hard-boiled eggs
  • 1/3 tbsp fresh dill
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp garlic powder
  • 1 tbsp olive oil mayonnaise
  • 1 pinch of red pepper flakes
  • 1 pickle spear (optional)
  • For the sandwich:
  • 8 slices of artisan bread, toasted
  • 1 cup mixed salad leaves
  • 1-2 tomatoes

Method

  1. This is a lovely twist on the typical egg salad sandwich. This recipe makes 4 sandwiches.
  2. Chop the cooled, hard-boiled eggs and transfer them to a bowl. Add the mayonnaise, dill, salt, garlic powder, pepper, and red pepper flakes, and mix until combined. I also like to add about 1 teaspoon of pickle juice or finely dice a pickle spear and add it to the mixture. If I do this, I tend to use less fresh dill.
  3. Toast the slices of bread in the oven after brushing them with olive oil, or toast them in a panini press. Slice the tomatoes and place about 3 slices on each sandwich.
  4. Spread the egg salad over the tomatoes and top with the mixed salad leaves before placing the top slice of bread on.