Everyone needs a Classic Egg Salad Sandwich recipe like this! This egg salad is a weekly staple in our home and one of our favorite lunches!
This is one of my favorite childhood sandwiches. Although I had made egg salad sandwiches for me and Ben 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. It 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. 😉
Now we enjoy this fabulous formula of egg, mayo and mustard with 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
Ingredients
- 6 hard-boiled eggs , peeled and diced
- ¼ cup mayonnaise
- 2 Tablespoons minced red onion
- 1 Tablespoon minced fresh parsley leaves
- ½ medium celery rib , chopped fine
- 2 teaspoons Dijon mustard
- 2 teaspoons juice from 1 lemon
- ¼ teaspoon salt
- black pepper , to taste
Instructions
- Gently mix all ingredients together in a bowl. Serve immediately or chill first (as I prefer) for at least 1 hour.
Notes
Nutrition
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Anonymous says
I love egg sandwiches too but we put chopped onion and chopped up spanish olives and love it!!Antoinette!!!!!!!!
Lynn says
Love Egg Salad sandwiches and hardboiled eggs even though I cannot eat a hardboiled egg! Your recipe sounds great but if someone likes a little zest to their egg salad, I have been known to sometimes add diced olives or even capers. Just watch the salt when you do that.
kentuckylady717 says
I make mine very similar to yours except I mash the yolk and mix it with the mayo and mustard first as I don't like chunks of the yolk....and I always add parsley and a couple of shakes of hot sauce to my egg salad and make on toast most of the time.....
Nikki Gladd says
Good idea if you don't like the chunks of yolk. (I actually, do, though... ha!) I always love hearing how people revise recipes to fit their likes/dislikes. 🙂 And.. hot sauce. YES!
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!
Jelissa says
This was delicious!!!! Thank you for the recipe 🙂
Colleen Pastoor says
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 🙂
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 .
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.
Angela says
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.
Nikki says
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! 🙂
Kari says
This turned out great -- thanks!
pip says
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 !
sue says
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 🙂
Danelle Carvell says
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
kris says
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!
April says
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!
Nikki says
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! 🙂
Tommy says
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)
Nikki says
Mmmmm, cream cheese...tempting. 😉
flora says
yummy sounds interesting
amanda @ fake ginger says
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!
Cookbook Queen says
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)