Can I make the egg salad ahead of time?

Yes, but for the freshest look and texture, mix the egg salad shortly before serving. You can hard-boil the eggs and prep the vegetables ahead, then combine everything just before assembling.

What can I use instead of ciabatta rolls?

Any sturdy bread works well, including baguette slices, sourdough, crostini, or soft sandwich bread if you want a more traditional tea sandwich. For open-faced servings, toast the bread first for extra structure.

Do I have to use The Spice House Back of the Yards Garlic Pepper Rub?

That seasoning is a key flavor component here, but you can substitute another garlic-pepper style rub or blend if needed. If you do, start with a small amount and adjust to taste because blends vary in saltiness and intensity.

How should I keep the sandwich from getting soggy?

Butter the bread generously and assemble right before serving. The butter acts as a moisture barrier, and the recipe specifically recommends combining the egg mixture just before serving to keep it looking fresh.

Can I serve this as an appetizer instead of a sandwich?

Yes. The article notes that it works well on crostini as a snappy cocktail-party appetizer. Spoon the egg salad onto toasted bread and top with tomato and frisée, or serve it open-faced on sliced ciabatta.

How many eggs do I need if I want to scale this up?

The recipe uses 4 large hard-boiled eggs for 2 sandwiches or 4 open-faced sandwiches. You can scale it proportionally; just keep the capers, olive oil, and seasoning balanced so the mixture stays spreadable rather than wet.

Recipes

Garlic & Pepper Egg Salad

Name: Garlic & Pepper Egg Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 sandwiches or 4 open-faced sandwiches
Cuisine: American
Ingredients: 4 large hard boiled eggs; 1/4 cup thinly sliced scallions; 1/4 cup thinly sliced celery hearts with leaves; 1 tablespoon The Spice House Back of the Yards Garlic Pepper Rub; 2 tablespoons capers, roughly chopped; 2-3 tablespoons extra virgin olive oil; 2 ciabatta rolls; Heirloom tomatoes, sliced; Frisee lettuce, torn; Unsalted butter at room temp

This egg salad recipe is perfect for a crust-less tea sandwich, or served on crostini for a snappy app at your next cocktail party.

Yield: 2 sandwiches or 4 open-faced sandwiches

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Back of the Yards Garlic Pepper

$9.99

Ingredients

large hard boiled eggs 4
thinly sliced scallions 1/4 cup
thinly sliced celery hearts with leaves 1/4 cup
Back of the Yards Garlic Pepper Rub 1 tablespoon
capers, roughly chopped 2 tablespoons
extra virgin olive oil 2-3 tablespoons
SERVING FOR
ciabatta rolls 2
tomatoes, sliced Heirloom
lettuce, torn Frisee
at room temp Unsalted butter

Preparation Instructions:

Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with Back of the Yards. Add capers, and olive oil. Toss to combine and mash lightly with a fork to mix together. (Combine just before serving to keep the mixture looking fresh.)

Lay sliced ciabatta bread on a work surface and butter each side generously. Spread 3 to 4 tablespoons egg mixture on each. Top each with two slices of tomato and a few frisee lettuce leaves.

Assemble sandwiches and cut each slice in half diagonally.

Serve immediately.

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Adding a little chopped anchovy and a few green olives can also be a way to punch up the flavor even more.

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Ingredients

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