Of course! A classic Egg Salad Sandwich is a timeless comfort food. The key to a great one lies in the texture and balance of flavors—creamy, but not mushy, with a little bit of crunch and tang.
Here is a tried-and-true recipe for the perfect, creamy egg salad sandwich.
The Ultimate Creamy Egg Salad Sandwich
This recipe uses a simple technique for easy-to-peel eggs and includes tips for customizing it to your taste.
Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 27 mins (plus cooling)
Servings: 3-4 sandwiches
Ingredients
· 6 large eggs
· ⅓ cup mayonnaise (Hellmann’s/Best Foods or Duke’s are perfect)
· 1 teaspoon Dijon mustard (or yellow mustard)
· 1 tablespoon finely chopped red onion or scallions
· 1 stalk celery, finely diced (about ¼ cup)
· 1 tablespoon sweet pickle relish or chopped dill pickles (optional)
· ½ teaspoon fresh dill, chopped (or ¼ tsp dried dill)
· ¼ teaspoon paprika
· Salt and freshly ground black pepper to taste
· 8 slices of your favorite bread (white, wheat, sourdough, or rye)
· Lettuce leaves (Butter lettuce or Romaine)
· Sliced tomato (optional)
Instructions
- Cook the Eggs Perfectly:
· Place the eggs in a single layer in a saucepan and cover with cold water by at least an inch.
· Bring the water to a full, rolling boil over high heat.
· Once boiling, immediately cover the pot and remove it from the heat. Let it stand for 10-12 minutes.
· Afterward, carefully transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool completely (about 10-15 minutes).
- Peel and Chop the Eggs:
· Tap each egg on the counter and roll it gently to crack the shell, then peel under cool running water.
· For the best texture, chop the eggs with a pastry blender or a knife. A pastry blender gives you a perfect, uniform chop without mashing. If you prefer a smoother salad, you can use a fork to mash them.
- Combine the Salad:
· In a medium bowl, place the chopped eggs. Add the mayonnaise, Dijon mustard, red onion, celery, relish, dill, and paprika.
· Gently fold everything together until just combined. Be careful not to overmix, or it can become gummy.
- Season:
· Taste the egg salad and season with salt and pepper. Remember, the mayonnaise and pickles already contain salt.
- Assemble the Sandwiches:
· Lightly toast your bread if desired. This adds structure and prevents the bread from getting soggy.
· Lay a lettuce leaf on one slice of bread. This creates a moisture barrier.
· Spoon a generous amount of egg salad onto the lettuce. Add a slice or two of tomato if you’re using it.
· Top with the second slice of bread, press gently, slice in half, and serve.
Pro Tips for the Best Egg Salad
· Easy-Peel Eggs: The steam method described above (boiling, then steaming off the heat) makes peeling incredibly easy. Using older eggs (1-2 weeks old) also helps.
· The Creaminess Factor: The ⅓ cup of mayo is a starting point. If you like it creamier, add another tablespoon. For a lighter version, you can substitute half the mayo with plain Greek yogurt.
· Flavor Boosters:
· Fresh Herbs: Chives or parsley are excellent additions.
· A Little Zing: A squeeze of lemon juice or a dash of hot sauce can brighten it up.
· Smoky Flavor: Add a pinch of smoked paprika instead of regular paprika.
· For a “Deviled” Egg Salad: Add a sprinkle of cayenne pepper and a bit more paprika.
· Texture is Key: The finely diced celery and onion provide a crucial crunch that contrasts beautifully with the creamy eggs.
· Let it Rest: For the best flavor, let the egg salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
· Storage: Store leftover egg salad in a sealed container in the refrigerator for up to 3 days.
Enjoy this simple, satisfying, and classic sandwich