The final Bridgerton book pulls out all the stops with everything from illicit affairs to high treason and kidnapping. It was a fun read and I’ll admit I am a little sad to say goodbye to the Bridgertons. Although I am excited to see how the show reimagines their stories.
For my final Bridgerton inspired treat, I decided to try out an egg salad sandwich. Gregory, like all the Bridgerton boys, has an obsession with food and he and Lucy first bond over their discussion of the sandwich tray at Aubrey Hall.
Egg Salad Sandwich
- 1/4 cup white wine vinegar
- 1/4 cup water
- 2 teaspoons Kosher salt
- 1 1/2 teaspoons granulated sugar
- 2 stalks celery, trimmed, diced tiny
- 4 large eggs
- 1 heaped teaspoon whole-grain Dijon
- 2 teaspoons minced shallot or red onion (or more to taste)
- 2 tablespoons mayonnaise or full-fat plain yogurt
- Salt and freshly ground pepper to taste
Pickle your celery: Combine vinegar, water, Kosher salt and sugar in a jar and shake it until the salt and sugar dissolve. Add diced celery to jar, cover it and place in the fridge for at least 30 minutes, ideally one hour and up to one week.
Cook your eggs: Place eggs in a saucepan and cover with an inch of cold water. Bring to a boil over high heat, and once boiling, reduce the heat to medium and set your timer for 10 minutes (for perfectly cooked through eggs), or 9 minutes (if you like them just-barely-set in the center, like mine above). Once the timer rings, drain eggs and rinse under cold water to stop cooking. To quickly chill them so you can use them right away, cover them in ice water for 10 to 15 minutes.
Make your salad: Peel your eggs and chop them, placing them in a medium bowl. Add 1 heaped tablespoon of pickled celery (more to taste), Dijon, shallot, mayo, salt and pepper and mix. Season to taste with salt and pepper.