Egg Salad Sandwich 🥪 With Greek Yogurt!

Ingredients (with quantities / substitutions mentioned)

Egg salad base

• 6 eggs
• ½ of a small onion, finely chopped
• Celery: about 1 large stalk, chopped very fine (for crunch)
• Greek yogurt: ½ cup
• Dijon mustard: 2 Tbsp
• Lemon juice: about 1 tsp
• Salt: to taste
• Black pepper: to taste

Optional / serving

• Chives (added for color/appearance; quantity not specified)
• Bread:
  • Crunchy bread (preferred by narrator for egg salad)
  • Plain white bread
  • Leftover garlic bread (from a prior “garlic butter” video)

Required equipment / prep

• No egg slicer needed (optional; described as satisfying but not required)
• Cutting/chopping setup: fine dicing/chopping is emphasized
• Mixing tool: fork (or potato masher as an alternative)
• Avoid: food processor (makes texture too “baby food”)
• Lids/bread assembly: close sandwiches after filling

Note: Subtitles include an aside (e.g., “finger condom,” “nicked it”), but no specific cooking safety instructions are provided beyond that.

Method (technique cues + order)

1. Prepare eggs

   • Use 6 eggs
   • (Optional) An egg slicer isn’t required
   • Chop eggs into small pieces (for a “chopped egg salad” texture)

2. Chop aromatics finely

   • Finely chop ½ small onion
   • Chop celery very fine, about 1 large stalk

3. Mix the egg salad

   • In a bowl, combine:
     • chopped eggs
     • chopped onion
     • chopped celery
     • ½ cup Greek yogurt
     • 2 Tbsp Dijon
     • salt + pepper
     • ~1 tsp lemon juice
     • chives (for look/color)
   • Mix with a fork (explicit technique cue)
   • Target texture: chunky, not pureed

4. Adjust texture

   • Fork mixing is preferred
   • Alternative: potato masher
   • If you want chunkier texture, avoid the food processor

5. Assemble sandwiches

   • Make a couple sandwiches
   • Use leftover garlic bread or plain white bread
   • Serve on crunchy bread or plain white bread (preference mentioned)

Tips / common mistakes (from subtitles)

• Keep it chunky: mix with fork or mash lightly with a potato masher
• Don’t use a food processor if you want a more rustic texture (subtitles say it becomes like “baby food”)
• Chop onion and celery finely for better incorporation and texture

Variations / serving notes (mentioned)

• Sandwiches can be made with:
  • Crunchy bread
  • Plain white bread
  • Leftover garlic bread from a previous “garlic butter” video

Presenter / channel / sources

• Presenter referenced in subtitles as Steve
• No channel name or external sources are specified in the provided subtitles