Egg Salad Sandwich Recipe


Yes, you are seeing it correctly; I am posting a recipe for egg salad sandwiches! These sandwiches have been around nearly forever. Many of you may not have had an egg salad sandwich in years. Well, it’s time to change that! The secret to that perfect egg salad sandwich is getting the mustard/mayo ratio just right. Some people like more mayo some don’t. I would suggest slowly adding the mayo and mustard to fit your tastes. You can either use yellow mustard or Dijon mustard. Some recipes use dried dill but with this recipe, I am going with relish. I feel the relish gives the sandwich great flavor. For condiments, a crisp piece of lettuce tops the sandwich off nicely. This recipe is great for lunches and picnics. Enjoy.

Ingredients:
6 eggs
3 tablespoons mayonnaise
1 tablespoon mustard
1 tablespoon relish
pepper (to taste, optional)
lettuce (optional)
6 slices whole wheat bread

Cooking Instructions:

Step 1: To hard boil eggs – Gently place eggs into a single layer in a sauce pan. Add just enough water to cover the eggs completely. Put on the stove and bring the water to a boil.  Just as the water reaches a rapid boil remove from heat and tightly cover with a lid. Let the pan site for 17 minutes. Transfer eggs into a bowl with cold water. Allow to sit for at least 10 minutes and peel.
Step 2: Finely chop hard boiled eggs. Place chopped eggs in a medium bowl. Mix in mayo, 1 tablespoon at a time. Mix in mustard, relish and pepper. Put egg salad onto bread slices, top with lettuce.
(Makes 3 Sandwiches)

       

18 Responses to “Egg Salad Sandwich Recipe”

  1. Victor — July 19, 2009 @ 8:54 am

    There is nothing wrong with a simple egg sandwich recipe.

  2. Lisa — July 19, 2009 @ 1:27 pm

    yummy! i haven’t had an egg salad sandwich in forever! you’ve inspired me to make one again…it looks delish! thanks!

  3. Stevers — July 19, 2009 @ 3:15 pm

    Simple and delicious! If I have onion and celery on hand I chop up some of those and toss them in as well. Now I have a craving….

  4. Monica — July 19, 2009 @ 5:22 pm

    I am about to make this, and I hope it turns out yummy! Be back soon with results. I need quick/easy/cheap lunches and this fits the bill. :o)

    -Monica

  5. Sara — July 20, 2009 @ 12:26 pm

    Just curious if you use sweet relish or dill relish? I would assume dill, but I’m not a sweet relish kind of person anyway.
    Thanks!

  6. Russell — July 20, 2009 @ 1:23 pm

    You should one day post how a recipe of how to take such wonderful pictures.

    Can’t wait to try this recipe!

  7. Monica — July 20, 2009 @ 2:07 pm

    Amazing! I made this last night, though I did equal parts of mayo/mustard (a little less mayo- not a big fan), and I added paprika. Yummy, filling lunch. Thanks for sharing!

  8. Roland — July 20, 2009 @ 4:27 pm

    My mother used to make this for Sunday night suppers. In the winter, she would serve it open faced, put a slice of cheese on top and broil it until the cheese started to melt and brown. Yum!!!
    It has been years since I had one of those. She called it her “deviled egg sandwich”.

  9. Bobby — July 21, 2009 @ 5:02 pm

    Sara – you could use either type of relish.

  10. jacey70 — July 24, 2009 @ 9:30 am

    I like the way you put up preparation pics along with the final outcome pic. It makes understanding the recipe, easier.

  11. Peggy — July 25, 2009 @ 3:48 am

    Never was a fan of the egg salad sandwich, but my boyfriend seems to have an obsession with having them for lunch so i’ll have to pass it along. Thanks!

  12. Gourmet Food — July 26, 2009 @ 8:16 am

    I always add pickles to my egg salad (kosher sliced thin). Really adds flavor!

  13. Kevin — July 30, 2009 @ 7:44 pm

    That egg salad sandwich looks good. I have been wanting to try making one.

  14. feon — November 1, 2009 @ 9:54 pm

    thank you for the recipe!
    One of the difficulties I face when making egg sandwich is how to not overcook the eggs. I don’t want the yolk to turn light yellow (dry, flaky texture)…your method of letting the egg sit in the hot water is great! I tried it today and got the yolk I wanted…soft and smooth :)

  15. Phil in Maine — December 21, 2009 @ 12:59 pm

    Bobby:
    Try a little squeeze of fresh lemon juice in you egg salad.

  16. Trice — September 6, 2011 @ 3:51 am

    WOW!!! We used your recipe for our Home Economics.My teacher was relieved by us.We told her that the sandwich was made by another person.Thank you for the recipe.Because of you we had the highest grade

  17. sylvia — September 10, 2011 @ 4:09 pm

    going to make this recipe for a baby shower tomorrow. the photo looks delicioussssssssss.

  18. Eric — November 26, 2012 @ 7:39 pm

    It was great! My son and I enjoyed it very much. I used chopped pickles instead of relish.

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