Egg Salad sandwich with chips! Totally inspired by NY Times Cooking and Teri from No Crumbs Left. Crunchy, flavorful and oh so good! Adding chips to anything just makes it better.
Every morning, I wake up around 5:30 or 6am and scroll my feed. Yes, I know. . it’s bad, I know. But that’s what I do. Yesterday morning, I saw Teri’s video where she added potato chips to a chicken salad wrap and then immediately saw this one from NY Times Cooking. It was calling my name. At the moment, I’m a little tired of tuna and chicken salad so I made egg salad.
I also had some leftover homemade Thousand Island dressing that I made, which is just seriously so good. I will never buy the pre-made bottled stuff again. The egg salad with the thousand island dressing is soooo good to me. I also add my pickled red onions, should be no surprise. and then on to the chips. . salt and vinegar, any potato chip will do but I wanted a little kick. I think any spicy chip would be nice. I used my favorite Siete Nacho grain free tortilla chips. They were so good!
So, add any chips you like and I hope you try this!
Egg Salad Sandwich with Chips
Ingredients
For the Thousand Island Dressing:
- 1 cup mayonnaise
- 1/4 cup onion blended or pulsed in a food processor or finely chopped
- 2 to 3 tablespoons ketchup
- 2 to 3 tablespoons sweet pickle relish or bread and butter pickles finely chopped
- 1 teaspoon lemon juice
- 1/2 to 1 teaspoon smoked paprika
- 1/2 to 1 teaspoon kosher salt
For the sandwich:
- 5 large eggs
- 1 to 2 tablespoons mayonnaise
- 1 to 2 teaspoons Dijon mustard
- salt and pepper
- 4 slices bread any kind*, toasted
- Romaine lettuce
- pickled red onions**
- potato chips any kind***
Instructions
For the Thousand Island Dressing:
- Using a small mixing bowl, mix together ingredients and taste and adjust anything as needed. Store leftovers in an air tight glass container with lid.
- This dressing is ready to eat as soon as you mix it, but the flavors get better after 24 hours in the fridge. For a sweeter dressing, add a little more sweet pickle relish. For best results, enjoy within 1 week.
For the egg salad:
- Bring a pot of water with your eggs in the pot, to a boil over high heat. Once boiling, turn heat to low and let boil for 8 minutes. As soon as the eggs are ready, remove from hot water directly into an ice bath. Let the eggs sit for just a few minutes and peel. Set aside.
- Chop up the hard boiled eggs and place into a mixing bowl. Add some mayonnaise, dijon mustard, mix and taste. Adjust anything as needed. Season with salt and pepper to taste and set aside again.
- To make the sandwich: spread some Thousand island dressing on one side of one piece of toasted bread (if you want even more thousand island flavor, spread on one side of both pieces of bread). Add the egg salad, lettuce, pickled red onions and the chips. Gently press the chips down so they crack and stick to the sandwich more. Place one side on top of the other. Repeat and make the second sandwich.
- Wrap sandwiches in parchment paper if desired, slice and enjoy!
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