The BEST Egg Salad Sandwich Ever

This doesn't usually happen unless I'm sleeping. And by this, I mean drooling. I am literally salivating looking and thinking about this egg salad sandwich. I don't think it can get any better than this sandwich, really.

I love watching 'The Best Thing I Ever Ate' on the food network simply just to hear the interviewees gush and reminisce about some of the best things they've eaten all across this country. I love how they get so involved with the food and get so emotional and in depth about it all. Well, one place that they visited was Europane, a little cafe in Pasadena, California famous for their egg salad sandwiches. After visiting and consuming one of these famed sandwiches, I was set on a mission to make one immediately.

That I did, promptly the next afternoon. Now I am set on spreading this good news of eggy delight throughout the realms of the internet. Here is, unabashedly, thee best egg salad I have eaten and made and I think, will ever make in my entire life.

Soft-boiled Egg Salad Sandwiches

Yields: 4 servings

Inspired by Europane.

For the egg salad:

8 large eggs

1/4 cup mayonnaise

1/8 cup dijon mustard

2 tbsn. chopped chives, plus extra for topping

1/2 tsp. salt, or to taste

1/4 tsp. pepper, or to taste

4 thick slices of crusty bread, toasted (I used La Brea Bakery bread)

sun-dried tomato pesto, store bought or made

mixed baby greens

1 small lemon

To soft-boil the eggs, heat a large pot of water (enough to cover the eggs) over high heat til a rolling boil. Drop the eggs slowly into the water using a slotted spoon, and cook on high heat (still a rolling boil) for exactly 5 1/2 minutes. Remove, drain and let cool. Once cool, peel the eggs carefully and place into a large bowl. From half of the eggs, remove the soft yolk (or else the salad will be too liquidy). Use a fork to break up the eggs (the yolks should still be slightly runny). Mix in the salt, pepper, mayonnaise, mustard, and chives. To assemble the sandwiches, take your toasted bread and spread some sun-dried tomato pesto on each slice. Top with some baby greens, then 1/8 of the egg mixture. Sprinkle the open-faced sandwich with some more pepper, chives and a squeeze of lemon juice. Repeat with the remaining slices and enjoy!