Egg Salad Sammy

This original recipe was created by Chef Daniel Shemtob in partnership with Tastemade.


  1. HEAT the white vinegar in a small saucepan over medium heat. STIR in 2 Tbsp. of salt, sugar and peppercorns. WHISK to combine. PLACE the celery in a medium glass bowl. When the sugar and salt have dissolved in the vinegar, TURN off the heat and POUR the mixture over the celery. SET aside.

  2. MIX the canola oil and olive oil into measuring cup with a spout. MINCE the garlic and SPRINKLE with 1/2 tsp. of salt. CONTINUE mincing and mashing the garlic and salt together with your knife until a paste forms. ADD the garlic paste and egg yolk to a bowl and WHISK together until combined. WHISK in mustard. Slowly DRIZZLE a few drops of the oil mixture while whisking until mixture is emulsified. Gradually DRIZZLE the rest of the oil in increments whisking constantly, ensuring the mixture does not separate. STIR in the lemon juice and zest. ADD salt to taste, if needed.

  3. MASH the hard-boiled eggs in large bowl with a fork. STIR in chives, pickled celery, hot paprika, 1 tsp. kosher salt, black pepper and aioli. MIX all ingredients together and ADD salt if needed.

  4. HEAT a large griddle. SPREAD the butter on both sides of the bread, and GRILL until golden brown and crisp.

  5. PLACE the lettuce and heirloom tomato on a slice of grilled bread, TOP with egg salad and then another piece of grilled bread.


  • 6 large hard-boiled EGGS, peeled and halved
  • 2 large EGG YOLKS
  • 1 cup white vinegar
  • 2 Tbsp. + 1 1/2 tsp. kosher salt
  • 4 Tbsp. sugar
  • 1 Tbsp. black peppercorn
  • 2 celery stalks, chopped into 1/8 pieces
  • 1 clove garlic
  • 1 tsp. Dijon mustard
  • 1/2 lemon, zested and juiced
  • 1/2 cup olive oil
  • 1/4 cup canola oil
  • 2 Tbsp. chives, minced
  • 1 tsp. black pepper
  • 1 1/2 tsp. hot paprika
  • 1 stick unsalted butter, softened
  • 1 loaf brioche bread, cut into thick slices
  • 2 heirloom tomatoes, sliced
  • 1 head Bibb lettuce, leaves separated


Need a shortcut? You can buy hard-boiled eggs already peeled at most grocery stores in the egg case.

You can also steam your eggs, or use the traditional hard-boiling recipe.


This recipe is a good source of calcium, vitamin D and potassium, and an excellent source of protein, vitamin A, iron, folate and choline.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.