egg salad sandwich with gorgonzola, chives and lemon zest




Let me preface by saying that I do not like egg salad. I’ve had it in the past and have always found it to be too “eggy”. This is probably also why I do not like quiche. This recipe however, is so flavorful that you don’t even know the egg is there. Don’t skip the lemon zest- it balances out the cheese and gives it all an amazing freshness. For those of you who want more of an “eggy” flavor and texture, maybe use 4 eggs instead of 3 and use all the yolks.

This post is dedicated to my husband, with whom I shared these sandwiches on a very special picnic:)

recipe adapted from Giada De Laurentiis  


(makes 3 generously portioned sandwiches)

1 hard boiled eggs plus 2 hard boiled egg whites, peeled and coarsely chopped
2-4 tbsp crumbled Gorgonzola (as per taste)
1/2 lemon, zested
1/4 cup mayonnaise
1/4 cup chopped fresh chives
pinch of salt salt and freshly ground black pepper
6 slices whole-wheat or multi- grain bread


In a medium bowl, combine all the ingredients together and add salt & pepper at the end to taste. You will not need a lot of salt due to the saltiness of the cheese.

You can assemble sandwiches on room temperature bread or can toast bread beforehand.

These travel well as long as they are kept in an icebox. I like to serve with potato chips:)  These make an excellent lunch option!


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