A delightful twist on the classic egg salad sandwich, featuring shrimp and a touch of tangy olives.
Place the eggs in a pot and cover them with water. Bring the water to a boil over medium heat.
Adding a pinch of salt to the water can help make peeling the eggs easier.
Once boiling, remove the pot from heat, cover it, and let the eggs sit for 12 minutes. Then, drain the hot water and transfer the eggs to a bowl of ice water.
The ice water bath stops the cooking process and makes peeling easier.
Peel the eggs and mash them in a mixing bowl using a fork until finely crumbled.
Ensure the eggs are mashed evenly for a smooth texture.
Add the mayonnaise, mustard, chopped onion, sliced olives, and shrimp to the mashed eggs. Mix well to combine.
Taste the mixture and adjust seasoning as needed.
Season the salad with salt and pepper to taste. Chill the mixture in the refrigerator for at least 30 minutes.
Chilling allows the flavors to meld together.
Spread the salad mixture onto slices of bread, top with a lettuce leaf, and close the sandwich with another slice of bread.
Cut the sandwiches diagonally for a classic presentation.
Serve the sandwiches immediately and enjoy!
Pair with a side of fresh greens or chips for a complete meal.
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