Eli Zabar’s Platonic Ideal Egg Salad Sandwich: A Timeless Recipe

Introduction

In 1975, Eli Zabar—legendary owner of E.A.T. and a titan of New York’s culinary landscape—pioneered what he termed the "platonic ideal" of an egg salad sandwich. Frustrated by the excesses of traditional recipes, Zabar sought to distill the dish to its core: the unadulterated "egginess" of hard-cooked eggs. His solution? Eliminating half the egg whites, prioritizing the yolks’ rich, creamy texture to create a sandwich where the egg’s essence takes precedence. This philosophy has preserved the recipe unchanged for over four decades, making it a cornerstone of E.A.T.’s legacy.

Ingredients (Serves 2)

• 4 large hard-cooked eggs (peeled and separated)

• 2 tablespoons mayonnaise (preferably light or homemade for richness)

• 1 teaspoon fresh dill, finely chopped (or ½ teaspoon dried dill)

• ¼ teaspoon fine sea salt (or to taste)

• ¼ teaspoon freshly ground black pepper

• 1 teaspoon Dijon mustard (optional, for tang; omit if desired)

• 2 slices of crusty white bread (or rye, toasted)

Preparation Steps

Step 1: Hard-Cooking the Eggs

1. Bring a pot of water to a rolling boil. Gently lower eggs into the water using a slotted spoon.

2. Reduce heat to a simmer and cook for 10–12 minutes (adjust for soft vs. hard-boiled; 10 minutes yields slightly runny whites, 12 minutes ensures fully set whites).

3. Transfer eggs to an ice bath (bowl of ice water) for 5 minutes to stop cooking and ease peeling.

Step 2: Preparing the Egg Mixture

1. Peel eggs and separate yolks from whites. Set yolks aside.

2. Key Step: From the total egg whites (4 whites from 4 eggs), use only half (2 whites) to align with Zabar’s original method. Chop the yolks and the reserved 2 whites into small, uniform pieces (avoid over-chopping to retain texture).

Step 3: Flavoring the Salad

1. In a medium bowl, combine chopped yolks and whites. Add mayonnaise, dill, salt, pepper, and Dijon mustard (if using).

2. Gently fold ingredients together until just mixed—overmixing will turn the salad into a paste. Taste and adjust seasoning to balance "egginess" with tang and creaminess.

Step 4: Assembling the Sandwich

1. Toast the bread slices lightly (to prevent sogginess; a crisp exterior complements the soft egg salad).

2. Spread the egg salad evenly on one slice of bread, then top with the second slice. Press gently to secure.

Notes on Efficiency & Legacy

Eli Zabar’s method is as much about sustainability as it is about flavor: leftover egg whites (if any) are repurposed by E.A.T. into a savory chopped egg white salad, available plain or dressed with mayonnaise and dill. This "waste not, want not" ethos mirrors the recipe’s own philosophy: simplicity, quality, and unwavering commitment to the egg’s natural essence.

Conclusion

Eli Zabar’s egg salad sandwich transcends trends, a testament to intentional cooking. By stripping away excess and focusing on the yolk’s core richness, Zabar created a dish that remains beloved today—a reminder that culinary perfection lies in honoring ingredients, not complicating them. Enjoy this timeless recipe as a tribute to decades of refined simplicity.