green egg salad and potato chip sandwiches

featuring an easy, versatile herb oil

these egg salad sandwiches are brought to you by my sudden craving for japanese-style egg salad sandos and major herb oil fomo; i swear for a while there every other recipe i saw was using some kind of green herb oil.

i tried a few versions of the oil while testing this recipe, one with wild garlic and one with chives. both work and are delicious but the chive oil is definitely stronger in flavor. the wild garlic oil was more delicate in flavor but provided a deeper green hue, however, due to my bad planning, it’s a bit late for wild garlic now, so you may have no choice but to rely on chives.

use leftover herb oil as a drizzle on salads, toasts, eggs, sandwiches, pastas or fresh cheeses, and keep an eye out, as i will likely be developing more recipes using it! to keep these sandos classic, simply leave out the green oil and pulp and add a bit more mayo instead.

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makes 2 sandwiches

for the herb oil, can be made up to one week in advance

25 grams wild garlic or chives

150 grams vegetable oil (you can also use a half-half mix of olive and veg oil)

for the egg salad, can be made up to 2 days in advance

4 large eggs

2 tablespoon kewpie mayonnaise

1 tablespoon green oil

2 teaspoons green oil pulp (substitute: minced chives)

salt

black pepper

to assemble

4 slices soft white sandwich bread

2 big handfuls of salt and vinegar kettle chips (substitute: salt and black pepper kettle chips)

1. add wild garlic to a blender with the vegetable oil. blend for about 30 seconds, or until the oil is green and the wild garlic is really fine, then strain through a cheesecloth into a bowl or airtight container. reserve the oil and pulp separately; oil will keep for a week, pulp will keep for 2 days.

2. add some ice to a bowl with cold water and set aside. bring a small pot of water to boil over high heat. gently add eggs to the water and let cook for about 10 minutes; we want hard boiled eggs here, not jammy yolks. add boiled eggs to the ice bath and let sit until cool enough to handle, then peel.

3. halve the eggs and add the yolks to a bowl with the mayo, herb oil and pulp (if you have it). use a fork to mash together well, then season to taste with salt and black pepper. finely dice the whites and stir into the mixture; it should be relatively thick, but you can always add more mayo or herb oil at this point if you’d like.

4. set out a slice of bread on a piece of parchment or sandwich paper. layer on half the egg salad and top with a handful of salt and vinegar kettle chips. top with another slice of bread and press down firmly. wrap the sandwich up like so (a technique i clearly need to practice as you can probably see in the video), then repeat with the second sandwich. slice them in half and serve immediately.