Classic Egg Salad Sandwich
This Classic Egg Salad Sandwich is a super quick and healthy solution for lunch time because you only need a few ingredients to make this timeless recipe. This easy recipe calls for hard boiled eggs, a little mayo, chopped onion, Dijon mustard, and herbs and spices for that familiar flavor. A squeeze of lemon juice will take this egg salad recipe to the next level.
The trick to making the perfect egg salad sandwich is to dice the eggs and gently mix them with the rest of the ingredients instead of mashing them all together. Say goodbye to mushy eggs and hello to one of the best egg salads you will ever eat. You just might find this comfort dish is just like mom's recipe! Give this recipe a try the next time you want a change from your usual sandwich.
Eggs which are fresh are often difficult to peel. If you have eggs that are at least a week old, they will be easier to peel.
Egg Salad Safety Tips
As the saying goes, nothing lasts forever, and that's certainly true of egg salad. If you plan to make this recipe in advance, then keep in mind that Foodsafety.gov advises that egg salad can be stored for three to five days. Your refrigerator needs to be at the proper temperature, too, so keep it cool at 40 degrees F or below. Planning a picnic? Then use an insulated cooler with plenty of ice or ice packs so that the sandwich keeps cool until it's time to eat. You don't want to add food poisoning to your picnic menu by storing your salad improperly!
Find more about healthy, delicious dishes in our 7-Day Vegetarian Meal Plan.
Do you prefer potato salads, chicken salads, tuna salads, or egg salads? Leave a comment below and let us know!
- 6 eggs (see Notes below)
- 1/4 cup mayonnaise
- 1/2 cup finely chopped celery
- 2 tablespoons finely minced red onion
- 2 tablespoons Dijon style mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons sweet pickle relish
- 1/8 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 8 slices whole grain bread, to serve
- 4 leaves bibb or curly leaf lettuce, to serve
Place eggs into a small saucepan and cover with water. Bring to a boil and then lower heat and simmer 20 minutes. Immediately drain and place into a bowl of ice and water. Cover and let stand until completely cooled. Peel eggs and chop.
In a bowl, place the chopped eggs with the remaining ingredients for the salad and toss lightly until egg is well coated with the dressing. Let chill 30 minutes or more to blend the flavors.
Assemble the sandwiches with bread and lettuce or serve in lettuce cups.
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