“Better than Deli” Zucchini Egg Salad Sandwich

EPISODE 1210 – How to Make a “Better than Deli” Zucchini Egg Salad Sandwich

FULL RECIPE HERE:

“Better than Deli” Zucchini Egg Salad Sandwich

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bienvenidos and welcome to another episode of Spain on a fork so summer’s in full bloom and during this time there’s nothing better than making a 
dish that uses seasonal produce is easy to make and fills your body with so much goodness
anyways today that’s exactly what we’re doing we’re making a zucchini egg salad sandwich and let me tell you this sandwich is filled with so many great flavors it’s very easy to make and the 
best part it’s all done in about 30 minutes folks serve this sandwich next to a handful 
of chips and a couple ice cold beers more specifically estrella damm from Barcelona you’re goingto have yourself the best moment of your day alright let’s just jump right into this
I’m going to add in six eggs into a saucepan and fill it with some water just 
enough to barely cover the eggs and we’ll heat it with a high heat once it comes to a boil we’ll place a lid 
on the pan and turn off the heat and we’re going to leave our eggs to sit there for exactly 
10 minutes to end up with perfectly hard-boiled eggs in the meantime let’s start prepping 
the zucchini I’m going to grab one zucchini that’s been washed and patted dry and using 
a box grater finely shred it the length of the zucchini that I’m using is 7 in which is 
about 17 cm and as you can see I’m leaving skin on it as it adds more nutrients and flavors
but if you prefer you can peel the zucchini then we’ll transfer the shredded zucchini into 
a fine sieve with a bowl underneath and we’ll season it with sea salt and let it sit 
there for about 10 minutes by taking this step that salt’s going to extract the 
water out of the zucchini that way it’s not mushy and it keeps its 
beautiful firm texture ok let’s move back to the eggs after leaving them there for exactly 10 minutes we’ll remove the pan from the stove top and drain the eggs into a 
colander and then we’ll transfer the eggs into a bowl with some iced water and let 
it sit there for about 3 minutes this is not only going to stop the eggs from cooking but 
it’s going to bring them to room temperature after a couple minutes we’ll start peeling the 
eggs and I like to do this over the bowl with the ice water as every time you dunk the egg in thereit makes it so much easier to remove the peel and then using a box grater we’ll finely 
shred the hard-boiled eggs you can also finely chop them if you like but I tell you
by using this method it gives the egg salad a lighter and fluffier texture then we’ll 
transfer the shredded eggs into a large bowl along with half a cup of mayonnaise which 
is 120 g 1 tbsp of dijon mustard which is 15 g 1/3 cup of chopped red onion which is 50 g 1/4 cup of chopped celery which is 25 g 1/4 cup of chopped dill 
pickles which is also 25 g one clove of garlic that’s been finely grated and 
two tablespoons of chopped chives which is 6 g then we’ll squeeze in two teaspoons 
of fresh lemon juice which is 10 ml and season with sea salt in a generous 
portion of freshly cracked black pepper and we’ll give it a mix until 
it’s well mixed together then we’ll move back to the zucchini
after leaving it there for about 10 minutes using a large wooden spoon we’ll 
start pushing down on it this is to remove any of the water that’s been extracted then we’ll transfer the zucchini into the bowl 
with the egg salad and give it one final mix until it’s well mixed together for the 
final step let’s start prepping the bread I’m going to grab a couple slices of sandwich bread and lightly toast them i’m using whole wheat but you can use whatever bread you like the most important thing and like I’ve told in the past make sure to lightly toast it that wayonce you add the egg salad in there it doesn’t get mushy and break apart to assemble the sandwiches we’ll 
add in some of the egg salad over a piece of toast and top it off with another piece of 
toast check it out our zucchini and egg salad sandwich is done easy to 
make simple everyday ingredients and all done in about 30 minutes let’s give 
this a try and see how it turned out seriously folks look how beautiful this looks
this I can’t wait to try here we go I spilled a little bit dang it check 
that out that is absolutely delicious such an exciting sandwich that egg salad 
has the most beautiful flavors to it with the eggs and the zucchini really shining 
through and the rest of the ingredients the perfect balance of goodness easy to 
make simple everyday ingredients give it a try at home once again next to a handful of 
chips and a couple ice cold beers estrella damm from Barcelona you’re going to have yourself a fabulous 
meal especially right now during summer as zucchinis is in season giving this the most 
beautiful flavor really quick before I go a shout out to a couple of my patreons Kevin Moran, Elaine Engros and Kelly Lorang again guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you if you enjoyed today’s video hit that like button leave me a 
comment below and if you’re not subscribed don’t forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part 
of the Spain on a fork family till the next time hasta luego!!