This recipe is for a Classic Egg Salad Sandwich, a simple yet satisfying sandwich made with a creamy and flavorful mixture of chopped hard-boiled eggs, mayonnaise, and seasonings, served between slices of bread. Egg salad is a versatile and comforting filling that can be enjoyed for breakfast, lunch, or a light snack. The base of the salad is hard-boiled eggs, which are cooked until firm, peeled, and then chopped into small pieces. The creamy element comes from mayonnaise, which binds the eggs together and adds richness. A touch of mustard, typically yellow or Dijon, provides a tangy counterpoint to the richness of the mayonnaise and eggs. Finely chopped celery or onion is often added for a bit of crunch and fresh flavor. Seasonings are kept simple, usually consisting of salt and black pepper, allowing the natural flavor of the eggs to shine through. Some variations may include chopped fresh herbs like chives, dill, or parsley for added freshness and visual appeal. The egg salad is typically spread generously between two slices of bread, which can be white, wheat, sourdough, or any other type of bread preference. The sandwich can be served as is, or with additions like lettuce, tomato slices, or sprouts for extra texture and flavor. The Classic Egg Salad Sandwich is a timeless and easy-to-prepare meal that is enjoyed by many for its simplicity and satisfying taste. The image shows a close-up of an egg salad sandwich on a white plate. The sandwich is made with two slices of textured, light-colored bread with visible seeds. The filling is a creamy, pale yellow mixture containing chunks of chopped hard-boiled eggs and flecks of green, likely chopped chives or scallions. Some chopped green herbs are also scattered around the sandwich on the plate.
The texture of a Classic Egg Salad Sandwich is a combination of the soft bread and the creamy, slightly chunky egg salad filling, which contains tender pieces of egg and potentially a bit of crunch from celery or onion.
The flavor profile is primarily savory and creamy, with the rich taste of hard-boiled eggs enhanced by the tanginess of mayonnaise and mustard, and a fresh, mild bite from any added vegetables or herbs.
A Classic Egg Salad Sandwich is a simple, satisfying, and versatile meal option suitable for a quick lunch, snack, or light breakfast.
The preparation involves hard-boiling and chopping eggs, mixing them with mayonnaise, mustard, and other seasonings, and then spreading the mixture between slices of bread.
Ingredients:
- 6 large eggs
- ½ cup mayonnaise (or more, to taste)
- 1 tablespoon yellow mustard (or Dijon mustard for a tangier flavor)
- ¼ cup finely chopped celery (optional)
- ¼ cup finely chopped red onion or scallions (optional)
- 1 tablespoon chopped fresh chives, dill, or parsley (optional)
- Salt and freshly ground black pepper to taste
- 4 slices of bread (white, wheat, sourdough, etc.)
- Optional additions: Lettuce leaves, tomato slices, sprouts
Equipment:
- Saucepan (for boiling eggs)
- Large bowl
- Fork or spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
Instructions:
- Hard-Boil the Eggs: Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over medium-high heat. Once boiling, remove the pan from the heat, cover it with a lid, and let it sit for 10-12 minutes.
- Cool and Peel the Eggs: After 10-12 minutes, immediately transfer the eggs to a bowl of ice water to stop the cooking process. Once the eggs are cool enough to handle, peel them.
- Chop the Eggs: Roughly chop the peeled hard-boiled eggs and place them in a medium-sized bowl. You can chop them as finely or as chunky as you prefer.
- Prepare the Dressing: Add the mayonnaise and mustard to the bowl with the chopped eggs. Stir gently to combine, coating the eggs evenly with the dressing.
- Add Optional Ingredients: If using, add the finely chopped celery, red onion or scallions, and fresh herbs (chives, dill, or parsley) to the egg mixture. Stir gently to incorporate.
- Season the Egg Salad: Season the egg salad with salt and freshly ground black pepper to taste. Start with a pinch of each and adjust as needed. Stir gently to combine the seasonings.
- Assemble the Sandwich: Spread the egg salad evenly over one slice of bread. If desired, add lettuce leaves, tomato slices, or sprouts on top of the egg salad. Place the second slice of bread on top to complete the sandwich.
- Serve: You can serve the egg salad sandwich whole or cut it in half, depending on your preference. It is best enjoyed fresh.
Tips and Variations:
- Egg Cooking Time: Adjust the boiling time for the eggs based on your desired yolk consistency. For a slightly softer yolk, boil for 10 minutes. For a firmer yolk, boil for 12 minutes.
- Mayonnaise Alternatives: For a lighter option, you can use a combination of mayonnaise and Greek yogurt or plain yogurt.
- Spice it Up: Add a dash of hot sauce, a pinch of cayenne pepper, or a sprinkle of paprika for a bit of heat and color.
- Sweetness: Some people like to add a teaspoon of sweet pickle relish or a pinch of sugar to their egg salad for a touch of sweetness.
- Herb Variations: Experiment with different fresh herbs like tarragon or cilantro for a unique flavor twist.
- Bread Options: While classic on sliced bread, egg salad is also delicious in croissants, on toast, or in lettuce wraps for a low-carb option.
- Make Ahead: Egg salad can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days. It’s often best to assemble the sandwich just before serving to prevent the bread from getting soggy.
Enjoy this simple and delicious Classic Egg Salad Sandwich!