Best Eli Zabar’s Egg Salad Sandwich

                  Best Eli Zabar’s Egg Salad Sandwich

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In 1975, Eli Zabar, the proprietor of E.A.T., Eli's at the Vinegar Factory and various eateries and markets all through the city, developed what he calls the non-romantic perfect of an egg serving of mixed greens sandwich. He did it by dispensing with a large portion of the egg whites. During this period, he was into effortlessness, he stated, and he needed to get to the fundamental "egginess" of egg plate of mixed greens. The formula stays unaltered over 40 years after the fact. Be that as it may, what of all the extra hard-cooked egg whites? E.A.T. sells them as cleaved egg white serving of mixed greens in two adaptations: plain, and dressed with mayonnaise and dill. Squander not, need not.



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Ingredients

• 8 large eggs
• ⅓ cup mayonnaise
• Salt
• pepper
• 1 tablespoon chopped fresh dill
• 4 slices bread

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Preparation

1. Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.
2. Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.
3. In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make it into sandwiches.

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