Listen, everyone, while you all know I love a good gourmet meal, sometimes, you gotta go straight for the heart. And there's no faster way to do that for me than a classic egg salad sandwich.
I know this is a love-or-hate type of recipe, and I totally get it. But for me, it was love at first bite, so I wanted to create my favorite version of this recipe to share.
This egg salad sandwich recipe is quick, easy, and made with just a few simple ingredients. Plus, it tastes incredible with the addition of some savory flavors.
Why You're Going to Love this Recipe
- This sandwich is so frickin' easy to make - You don't have to be a pro chef to put it together.
- The garlic and onion powders make the egg salad taste bomb.
- The mayo and mustard combo is what makes the egg salad creamy and tangy. Yum!
- You can switch up the ingredients if you want to make it even more delish. Add more garlic, use a different type of mustard - it's up to you!
- You can make a bunch of these bad boys and have them ready for a picnic or lunch on the go.
- It's a classic sandwich that'll never go out of style. Everyone loves an egg salad sando (ok most people? IDK, don't come for me in the comments).
- You can use the egg salad for other dishes too, like a wrap or stuffed into a tomato or avocado. So versatile.
- If you have any leftover hard-boiled eggs, this is the perfect way to use them up.
- Pair it with some chips, fruit, or soup and you've got a complete meal. And yes, before you ask, chips and a sandwich are a COMPLETE MEAL.
- It's a satisfying and filling sandwich that's good any time of day. Brunch, lunch, or dinner - it's all good!
Hacks for Peeling Hard-Boiled Eggs
Peeling hard-boiled eggs is a gigantic pain in my ass, and I'm guessing yours too. I haven't tried all of these hacks, but here are some tips from the internet that you can try:
Roll the egg on a hard surface before peeling. This will crack the shell and make it easier to remove.
Peel the egg under running water. The water helps separate the shell from the egg white and makes it easier to peel. And cleans off any shell bits that get left behind.
Add baking soda to the boiling water. This apparently will help the eggs separate from the shell more easily.
Use a spoon to peel the egg. Gently slide the spoon between the egg and the shell to separate them.
Use an egg peeler. This is a small handheld gadget that makes peeling eggs a breeze. You can find them online or at most kitchen supply stores.
Peel the eggs when they're still warm. If you peel them right after boiling, the shell will come off more easily.
Try the "blowout" method. Hold the egg in your hand and blow on the small end to push the egg out of the shell. This works best with fresh eggs.
Use a Ziploc bag. Put the boiled egg in a Ziploc bag with a little bit of water, seal the bag, and shake it gently. The water will help separate the shell from the egg.
We're keeping this short and sweet. I've experimented A LOT over the years with egg salad, and this version is my favorite (but honestly, you can do whatever you want. Even just eggs and mayo in a bowl tastes great, IMO).
Eggs: Obviously, we need eggs for egg salad! They're a great source of protein and provide the creamy texture we want for the filling.
Garlic powder: This adds a savory flavor to the egg salad. Garlic goes great with eggs; trust me on this one.
Onion powder: Same as the garlic powder, it adds a savory flavor and complements the garlic perfectly.
Mayo: This is what makes the egg salad creamy and dreamy. It also adds a bit of tang to the filling.
Mustard: The mustard provides a tangy flavor and helps balance out the richness of the mayo.
How to Make an Egg Salad Sandwich
So first things first, we need to boil some eggs. You want them to be hard-boiled, so they're nice and firm. Usually, that takes about 10-12 minutes. Then, once they're done, you need to peel them. You know how much of a pain that can be, but I gave you some hacks earlier to make it easier.
After that, you're gonna chop up the eggs into small pieces. Add it to a medium-sized bowl. Then, add some garlic powder and onion powder for extra flavor. Next up, mix in your mayo and mustard until it's all creamy and delicious. And that's it! You've got yourself some delicious egg salad filling.
Finally, let's make your sandwich. Grab some bread, spread the egg salad on there, maybe some lettuce, maybe a few pickles, and voila! You've got a classic egg salad sandwich. It's simple, easy, and oh-so-tasty.
Add some herbs: Mix in some chopped fresh herbs like dill, parsley, or chives to give your egg salad sandwich some extra flavor and freshness.
Spice it up: If you like things a bit spicy, add some hot sauce or cayenne pepper to the egg salad filling.
Go green: Add some crunchy veggies like chopped celery, cucumber, or green onions to the egg salad filling for some texture.
Switch up the bread: Try your egg salad sandwich on a different type of bread, like a croissant, bagel, or pita, for a fun twist.
Add some crunch: Top your egg salad sandwich with potato chips, bacon, or pickles for crunch and flavor.
Make it a wrap: Instead of bread, wrap your egg salad filling in a tortilla or lettuce leaves for a lighter option.
Yes, we're doing wine pairings for egg salad. No I'm not apologizing. Here are my thoughts:
Chardonnay: A crisp, unoaked Chardonnay pairs well with the creaminess of the egg salad filling.
Pinot Noir: A light-bodied Pinot Noir with fruity notes complements the savory flavors of the garlic and onion powder.
Sparkling wine: A glass of bubbly pairs perfectly with a classic sandwich, and a dry sparkling wine can help cut through the richness of the mayo. Honestly, this would be my top pick. Champagne and egg salad is a vibe I can get behind.
Sauvignon Blanc: The bright acidity of a Sauvignon Blanc pairs well with the tanginess of the mustard in the egg salad filling.
Rosé: A light and refreshing rosé is a great match for the fresh herbs and crunchy veggies in some of the egg salad sandwich variations.
- Store in the refrigerator: Egg salad should always be stored in the refrigerator. It's best to store it in an airtight container to prevent any odors or flavors from seeping in or out.
- Eat within 3-4 days: Egg salad should be eaten within 3-4 days of making it. After that, it can start to go bad and could cause food poisoning if eaten.
- Don't freeze: Egg salad doesn't freeze well, so it's best to avoid freezing it.
- Re-stir before serving: If you're serving leftover egg salad, give it a good stir before serving to redistribute the ingredients.
- Be mindful of temperature: If you're transporting egg salad to a picnic or party, be sure to keep it cold and out of the sun to prevent bacterial growth.
Other Awesome Sandwiches To Try
Classic Egg Salad Sandwich
- 6 eggs
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon salt
- ¼ C mayo
- 1 tablespoon yellow mustard
- 8 slices bread
- lettuce or greens optional
- Start by hard-boiling the eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to low and simmer for 10 minutes. Remove the eggs from the heat and let them cool.
- Once the eggs have cooled, peel them and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs, garlic powder, onion powder, salt, mayonnaise, and mustard. Mix well to combine.
- Toast the bread slices if desired.
- Assemble the sandwiches by spreading the egg salad mixture on one slice of bread and topping with lettuce or other greens (if using). Top with another slice of bread and serve.
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