Imagine biting into a sandwich that transports you straight to the heart of a New York Jewish deli, where tradition meets culinary perfection. This Egg Salad Sandwich with Lox on Challah isn't just a meal—it's a flavor explosion that combines creamy egg salad, luxurious smoked salmon, and the rich, pillowy softness of challah bread. Whether you're a brunch enthusiast or a sandwich connoisseur, this recipe promises to elevate your lunch game from ordinary to extraordinary in just 10 minutes!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Jewish
Serves: 2 servings
Ingredients
- 4 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 4 slices challah bread
- 4 oz lox
- 1 tablespoon capers
- 1/4 red onion, thinly sliced
Instructions
- Begin by preparing the hard-boiled eggs. Place eggs in a pot of cold water, ensuring water covers eggs by 1 inch. Bring water to a rolling boil, then remove from heat, cover, and let sit for 10-12 minutes.
- Immediately transfer eggs to an ice water bath to stop cooking and prevent green rings around yolks. Let cool for 5 minutes, then carefully peel.
- Chop the cooled eggs into small, uniform pieces using a sharp knife. Place chopped eggs in a medium mixing bowl.
- Add mayonnaise, Dijon mustard, salt, and pepper to the chopped eggs. Gently fold ingredients together until well combined, maintaining a slightly chunky texture.
- Toast the challah bread slices until golden brown and crisp around the edges. Allow to cool slightly.
- Thinly slice the red onion into delicate half-moons using a sharp knife.
- Spread a generous layer of the egg salad mixture on two slices of toasted challah bread.
- Layer thin slices of lox on top of the egg salad, carefully arranging to cover the surface.
- Sprinkle capers over the lox for added briny flavor and visual appeal.
- Top with thinly sliced red onions for a sharp, crisp contrast.
- Complete the sandwich by placing the remaining toasted challah slices on top.
- Cut diagonally and serve immediately, allowing the flavors to meld together.
Tips
- Egg Perfection: For the creamiest egg salad, use eggs that are just a few days old—they're easier to peel and have a more consistent texture.
- Chill Your Eggs: The ice water bath is crucial. It stops the cooking process and makes peeling much easier, ensuring smooth, intact egg whites.
- Don't Overmix: When combining egg salad ingredients, fold gently. You want a slightly chunky texture that maintains the eggs' integrity.
- Toast with Care: Watch your challah closely while toasting. Golden brown edges provide a delightful crunch without burning.
- Layer Strategically: Place lox on top of egg salad to prevent bread from getting soggy, and add onions and capers last for maximum freshness and flavor.
- Serve Immediately: This sandwich is best enjoyed fresh, when the bread is still crisp and the flavors are at their peak.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 35g
Fat: 32g
Saturated Fat: 8g
Cholesterol: 425mg
