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Classic Egg Salad Sandwich

Classic Egg Salad Sandwich 3This is one of my favorite childhood sandwiches.  Although I had made egg salad sandwiches for Ben and I a few times in our *almost* seven years of marriage, I never followed a recipe and just mixed some boiled eggs with a dollop of mayo and a squirt of mustard.  I just threw the eggs in whole and mashed them into the dressings with a fork, which created quite the forgettable mushy egg salad.  Tasted okay back then, but now my palate is a bit more refined and I can no longer take that version, and I’m sure Ben agrees.  ;)

Classic Egg Salad Sandwich 2Now, we enjoy this fabulous formula of not just egg, mayo and mustard, but an addition of onion, parsley, celery and lemon.  It’s still very simple, but kicks up the flavor and creates a sandwich I will no longer forget to place on our lunch menu.  The trick here is to dice the eggs and gently mix them with the rest of the ingredients, instead of mashing them all together.

We took these for a picnic last week during a visit to the park with some friends, and I can assure you that although our children made memories for us with their crazy rock sliding, snake chasing, and fire ant stomping adventures, this sandwich pops right into mind when reminiscing about that day.

Classic Egg Salad Sandwich

Classic Egg Salad Sandwich

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: About 2 1/2 cups, 4 sandwiches

Serving Size: 1 sandwich

Classic Egg Salad Sandwich

  • 6 hard-boiled eggs, peeled and diced
  • 1/4 cup mayonnaise
  • 2 Tablespoons minced red onion
  • 1 Tablespoon minced fresh parsley leaves
  • 1/2 medium celery rib, chopped fine
  • 2 teaspoons Dijon mustard
  • 2 teaspoons juice from 1 lemon
  • 1/4 teaspoon salt
  • black pepper, to taste

Gently mix all ingredients together in a bowl. Serve immediately or chill first (as I prefer) for at least 1 hour.

*Note: I like to eat my egg salad sandwich plain, but you can certainly serve it with a slice of tomato and lettuce.

Source: The New Best Recipe

http://www.seededatthetable.com/2012/04/18/classic-egg-salad-sandwich/

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Comments

  1. Can you believe that I have neverrrrrrr had egg salad? Surely I am missing out because this looks great!! (and now I want to go on a picnic. They’re like my weakness)

  2. My husband claims his favorite sandwich is egg salad but I’ve never made it for him. I’m going to give this a try for him!

  3. I love egg salad and will be giving it a try. The lemon sounds interesting.

    I’ve found egg salad is easy to experiment with, using your old formula, try using a little cream cheese and some diced pickle. (I use dill)

  4. I used to chop up the eggs but decided it was too much work. My version is even mushier than what you describe b/c I almost puree mine in a food processor! We don’t mind the texture (I’m careful to NOT puree it completely) and since it takes about 10 seconds to “chop” it that way, I prefer it. I love your additions though! Great ideas!

    • haha, that’s so funny! It doesn’t take me long at all to chop mine… In fact, I think it would take me longer to have to clean out my food processor! :)

  5. You’ve decided it – I’ve been day dreaming about hardboiled eggs! Now I’m going to have to make these tonight!

    Another twist:
    I’ve also added dill for a kick, or finely chopped kosher pickles (I like the Classen- the refriderated kind.) And in a pinch, chopped baby carrots can be a substitute for the crunch you get from the celery – and just as healthy!

  6. This looks delicious. I posted the recipe on my blog Salt & Light. Can’t wait to try it. Thanks for a great recipe blog.
    Danelle Carvell

  7. This might sound crazy, but for a little different taste try adding tuna fish. Egg Salad sandwiches are my favorite. Yum, I think I will go boil some eggs right now and have egg salad for lunch :)

  8. I find the best egg sandwiches are made with the best eggs you can find/afford. Best foods mayo, a dash of cream, s&p, a touch of curry powder, and freshly chopped chives – delicious !

  9. This turned out great — thanks!

  10. I clicked on to this recipe because I couldn’t believe that anyone would need to follow a recipe in order to make egg salad! I’ve been making it this way for years, minus the mustard (yuk) and the parsley. One of the ladies suggested adding some dill, and that sounds terrific… so I’ll try doing so next time I make it. I know that adding mustard to mayo-based cold salads is a regional ‘THANG’, but personally – I feel that it ruins the true flavor of the salad.

    • Thanks, Angela. Everyone has a different level of knowledge when it comes to preparing food. Just like I wrote about in the post, I used to mash my eggs and was grateful to come across the idea of chopping them instead. It’s funny what you sometimes just don’t think to do, no matter how easy the concept may seem, until you follow a recipe.

      As far as mustard goes… I don’t typically like it, either, but for egg salad I definitely think it adds a dimension of necessary flavor. But, everyone has their own tastes, of course! :)

  11. Mary Jane B says:

    I like the flavor of a bit of Ranch dressing added instead of Mayo or half and half. Bread and Butter pickles chopped fine are also another choice for a different crunch.

  12. Jackie Martin says:

    The absolute best egg sandwich I have ever had was in Canada. They called it a “jeweled” egg salad. Along with the usual egg salad, they had included a fine diced green pepper and seeded tomato, It did look like a jewel when biting into it. You just need to make sure the tomato is seeded and drained well when you mix it into the egg salad. Very good. Also, for the lady that did not want to use mustard in her egg salad, try a dollop of horseradish cream, is very very good .

  13. Thanks for the great recipe! I included it in my post on how to use up your Easter eggs- it looks so delicious- exactly how my grandma made it :)

  14. Jelissa says:

    This was delicious!!!! Thank you for the recipe :)

  15. Kathryn Brockway says:

    Just another twist ! I have loved egg salad sandwiches since my mom put them in school lunches. My grown-up taste wanted a touch of sweetness.

    Mayo & Honey mustard with diced onion & a teaspoon of sweet relish goes over big at our house & grandkids love it this way!

    Selective taste is great!

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