How To Make The Best Egg Salad Sandwiches?

What is the best egg salad sandwich recipe?

  • Directions Finely chop boiled eggs. Mix in mayo 1 tablespoon at a time, so not to add too much. Mix in mustard, relish and pepper. Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods. Top sandwich with lettuce. Enjoy! Submit a Correction

Why is egg salad bad for you?

Egg salad is a classic sandwich stuffer, but with gobs of mayo mixed in, it can be high in fat, cholesterol and calories. Try these new takes on the traditional recipe. An average deli egg salad sandwich can have more than 550 calories, 30 grams of fat and 445 milligrams of cholesterol — yikes!

How does Jamie Oliver make egg salad?

Ingredients

  1. 4 quality anchovies in oil.
  2. ½ a lemon.
  3. ½ a bunch of fresh flat-leaf parsley.
  4. ½ a bunch of fresh chives.
  5. 1 dried red chilli.
  6. 4 large free-range eggs.
  7. 2 round lettuces.
  8. 1 red chicory.

How do you make egg salad sandwiches not smell?

According to Leaf, the addition of one teaspoon of white vinegar to your egg salad will help alleviate the pervasive eggy smell that comes along with making egg salad. The publication also notes that the addition of the vinegar will also give an enchanting tart flavor to the salad.

What is the easiest way to chop eggs for egg salad?

Recipe developer and cookbook author Sheri Castle suggests that “for a salad with hearty texture that won’t turn gummy or pasty, use your hands to crumble the eggs instead of chopping the whites and mashing the yolks with a fork.” You will, of course, want to wait until the boiled eggs are cool enough to handle, but

How long will egg salad last in the fridge?

If the egg salad has been properly stored—in a sealed container in the refrigerator—it is safe to eat it within five days. This rule also applies to similar mayonnaise-based salads like chicken, tuna, ham, and macaroni salads.

Can I lose weight eating egg salad?

01/6Egg Salad and weight loss For instance, eggs, as a rich source of protein, good fats and essential vitamins can be health-friendly food, only if consumed in a balanced manner. You will be surprised to know that Egg Salad is a smart way to keep a check on your weight and lose those extra inches.

How long do you boil eggs?

Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn the heat off. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo).

What can be made from boiled eggs?

What to Make with Hard Boiled Eggs

  1. Deviled Eggs.
  2. Egg Salad Sandwich.
  3. ELT.
  4. Tomato Avocado Sandwich.
  5. Green Salad with Bacon, Avocado, and Hard-boiled Eggs.
  6. Pesto Quinoa Breakfast Bowls.
  7. Hard-Boiled Egg and Avocado Bowl.
  8. Potato Edamame Salad.

Is egg salad an American thing?

Before the egg salad was placed between bread, in the early 1900s, it used to be served on a bed of lettuce. Nowadays, it’s an American staple because it’s so simple and everyone has the basic ingredients to make the egg salad sandwich in their kitchen.

Why do people hate egg salad sandwiches?

But science conspires against egg salad; it devises to besmirch its reputation with olfactory scandal. The white of an egg consists mainly of water. The longer the egg boils, the more severe the reaction of the chemicals, and the more tenaciously noxious your poor sandwich ultimately becomes.

Why does my egg salad taste weird?

You’re not using enough salt in your egg salad Whether you’re using Hawaiian red salt or table salt, that flavor is essential for helping to make eggs taste rich and satisfying. You can make your eggs palatable again by immediately dicing up some onions or celery and adding them to your eggs.

How do you cut an egg without an egg cutter?

All you need is a flat surface and a thin sharp knife. Gently place your boiled egg on a chopping board and slice through it. The intention is to make the slices very clean. Slowly pierce the knife through the egg flesh but be careful not to get hurt.

Delicious Egg Salad for Sandwiches

This is my recipe, and while the recipe calls for 1/4 cup green onion, my version calls for around 2 tablespoons, depending to your choice. Oh, and it’s a simple dish that can be customized to include any additional ingredients you choose if you are a vegetarian. I hope you enjoy itRead More

Most helpful critical review

It was all OK. I would classify it as a foundational dish. My egg salad begged for other ingredients, such as celery, red bell peppers, or anything else that would add taste and color. More information can be found at

  • 5star values totaled 1531
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  • 1star values totaled 17

This is my recipe, and while the recipe calls for 1/4 cup green onion, my version calls for around 2 tablespoons, depending to your choice. Oh, and it’s a simple dish that can be customized to include any additional ingredients you choose if you are a vegetarian. I hope you enjoy it. More information can be found at

I substituted pickles for the green onion and used Dijon mustard instead of the regular mustard.

It was served on a bun with lettuce, tomato, and a couple additional pickle planks on the side.

  1. The proportions of egg, mayonnaise, and mustard are ideal in this recipe.
  2. The first time I made it, I followed the recipe exactly, and the second time I tweaked it by adding celery and dill.
  3. This is something I will make again!
  4. Continue readingAdvertisement My mother told me that the key to making a delicious egg salad is to combine cold mayonnaise with still-warm eggs.
  5. Continue readingPerfect.
  6. This dish got off to a fantastic start.
  7. It turned out beautifully, and I devoured half of it before it could even be put in the fridge for lunch the next day.
  8. But after a bad experience with a dish that had a more “complex flavor” earlier in the day, I decided to play it safe and go with something more straightforward with this recipe instead.
  9. (It would had to have been a long time ago for me:) After all, didn’t everyone’s mother cook egg salad in a similar fashion?
  10. For me, this meant include celery, because egg salad wouldn’t be complete without it in our household.

I would classify it as a foundational dish.

It tasted finest when I initially combined the ingredients.

This filling will be used to make deviled eggs for Father’s Day, which is coming up soon.

When I picked this one, my husband remarked it reminded him of his grandmother’s egg salad, which is quite good praise!

  1. On the basis of personal choice, I did not include the onion.
  2. Instead of chopping the eggs by hand (which would have taken FOREVER), I used my Pampered Chef chopper instead.
  3. The BroilerEgg Association of Minnesota recommends placing eggs in a single layer in a covered saucepan filled with cold water, bringing it to a boil, then removing it from the heat and let it to stand for 15 minutes before eating.
  4. This method works well – the eggs are perfectly done, there are no green borders, and they peeled very easy with no ripping!

Literally The BEST Egg Salad

According to the ingredients list, 1/4 cup of green onion is required, however my recipe calls for only 2 tablespoons, or to your liking. Aside than that, it’s a straightforward dish that, if you’re a vegetarian, can be customized with whatever additional ingredients you choose. It is hoped that you find it enjoyable. More information can be found at

For the green onion, I substituted pickles, and I used dijon mustard instead.

It was served on a bun with lettuce, tomato, and a couple of additional pickle planks on the side for good measure.

  1. A perfect balance is achieved in this recipe by using equal amounts of egg, mayonnaise and mustard.
  2. When I initially tried it, I followed the recipe exactly, but when I tried it again, I added celery and dill.
  3. Making this again is on my list.
  4. Advertisement Continue reading I learned from my mother that the key to making a delicious egg salad is to combine cold mayonnaise with still-warm eggs before serving.
  5. .
  6. To begin with, this dish was delicious.
  7. Turned out fantastic, and I devoured half of the dish before it even got it to the refrigerator for lunch the following day.
  8. Due to an earlier experience with a more “complex taste” recipe earlier today, I opted to play it safe and stick with a more “basic flavor” for this dish instead of experimenting.
  9. When I say “back in the day,” I mean “way back when.” Don’t you think everyone’s mother used to cook egg salad in a similar manner?
  10. Adding celery was a must for me since, in our household, egg salad would be incomplete without it.

It’s what I’d call a foundation dish.

  1. I kept it in the refrigerator for a few hours, but I wouldn’t recommend it since it became really runny.
  2. A fantastic egg salad/spread, none the less!
  3. Review from the beginning: For lunch today, I wanted something cold to eat with sandwiches.
  4. Regards, and thank you for your contribution!
  5. Personal taste dictated that I omitted the onion.
  6. Because I was fed up with chopping the eggs by hand (which took FOREVER), I turned to my Pampered Chef chopper for assistance.
  7. The BroilerEgg Association of Minnesota recommends placing eggs in a single layer in a covered saucepan filled with cold water, bringing it to a boil, then removing it from the heat and allowing it to sit for 15 minutes before serving.
  8. What a fantastic result – perfectly cooked yolks with no green borders, and eggs that peel off with little effort and without splitting!

Literally The Best Egg Salad Sandwich

When I think about Egg Salad sandwiches, I always think of wedding showers, baby showers, springtime, and Easter, among other things. All of the wonderful events that are bright and loving, and that bring everyone together are included here. I like how easy it is to make this traditional Egg Salad Sandwich with only a few simple ingredients. The ingredients include boiled eggs, mayonnaise, a dash of mustard, and beautiful garnishes such as dill and chives to lend that final touch of perfection.

It is simple to make, requires few ingredients, and has a great flavor that is filling and can serve a crowd.

How do you make The Best Egg Salad Sandwich?

  • Pour cold water over the eggs in a saucepan and bring to a boil. Bring the water to a boil and remove it from the heat immediately. Allow the eggs to sit for 10-12 minutes after covering them. Remove the eggs from the water and set them aside to cool. Peel and cut the eggs and place them in a medium-sized mixing bowl. Combine the mayonnaise, dill, chives, Dijon mustard, salt, and pepper in a large mixing bowl. Make a thorough mix. Spread it on toast or serve it with your favorite crackers for a delicious snack.

How do you boil eggs?

In a large saucepan, combine the eggs and water. 1 inch of cold water should be used to cover them. Over high heat, bring the water to a boil, covered; once the water has reached a boil, set the timer for the specified amount of time. Hard-boiled eggs should be cooked for 6–7 minutes over medium-high heat for excellent results.

How Long Does Egg Salad Sandwich last?

In a large saucepan, combine the eggs and the milk. 1 inch of cold water should be placed over them. Turn up the heat to high and bring the water to a boil; once the water has reached a boil, set your timer to run for as long you like. Perfect hard-boiled eggs are achieved by boiling for 6–7 minutes over medium-high heat.

What other ideas for adding into the egg salad?

  • Pickle juice, sliced pickles, or relish can be added. Texture can be added using celery or carrots. Incorporate some protein into the dish, such as chopped cooked shrimp or tiny, square bits of chicken or ham Cubed or cherry tomatoes, avocado, bacon, and olives are all good additions to this dish.

What can I substitute Mayonnaise with?

  • Sandwiches such as the Basil Pesto Chicken Sandwich, the Grilled Turkey Florentine Sandwich, the Slow Cooker French Dip Sandwich, and the Easy Ham and Swiss Stromboli are all delicious.
  • 8 big eggs
  • 1/4 cup mayonnaise
  • 14 cup chopped dill
  • 2 tablespoons minced chives
  • 2 tablespoons dijon mustard
  • 1/2 teaspoon salt
  • 14 teaspoon pepper
  • Pour cold water over the eggs in a saucepan and bring to a boil. Bring the water to a boil and remove it from the heat immediately. Allow the eggs to sit for 10-12 minutes after covering them. Remove the eggs from the water and set them aside to cool. Peel and cut the eggs and place them in a medium-sized mixing bowl. Combine the mayonnaise, dill, chives, Dijon mustard, salt, and pepper in a large mixing bowl. Make a thorough mix. Spread it on toast or serve it with your favorite crackers for a delicious snack.

Serves:4 All nutritional information is based on third-party estimations and is only intended to be used as a guideline. The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.

Best Egg Salad Recipe

The Best Egg Salad Recipeis a family favorite that is simple to prepare! A hard boiled egg with mayo and a touch of mustard, together with celery and green onions, is the ultimate picnic food. When it comes to egg salad, nothing screams “all American” quite like an egg salad sandwich or a healthy egg salad made with lettuce or low carb wraps.

How Long to Boil Eggs for Egg Salad

Every time I cook hard boiled eggs, I utilize this approach to ensure excellent results. They are cooked until the whites are soft and the middles are creamy yellow (without a grey ring). I bring them to a boil, then remove them from the heat and let them to settle for 15-17 minutes, covered (large eggs). Run one under cold water and peel it to make sure it’s perfectly shaped and sized.

How to Make Egg Salad

Are the eggs in your refrigerator fresh? To make the greatest egg salad dish, you must start with high-quality ingredients. Fresh eggs will cook more evenly and have a more vibrant appearance. In a bowl of water, a fresh egg will lay on its side on the bottom; if the egg is a bit older, it will still sink, but it will float on one end of the bowl. Do not consume eggs if they float on the surface of the water, as this indicates that they have gone bad. Please make sure that the onion and celery are finely diced so that the pieces are smaller than the egg bits.

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To Make Egg Salad Sandwiches

Using a fork, mash the yolks and mayonnaise together until fully smooth, then fold in the whites. This recipe creates the best egg salad since it turns out so creamy! In order to chop the egg whites, I use an egg slicer. I place the white in the slicer, cut it, turn the egg, and then run it through the slicer again.

Make the cutting process as short as possible! I also use my egg cutter for other items, such as strawberries and kiwi, and it’s particularly useful for slicing mushrooms for chicken marsala, which I prepare with it.

The Perfect Lunch

  1. Boil the eggs, let them to cool, and then peel them. Cut the eggs in halves and remove the yolks before chopping the whites. Egg yolks are mashed together with mayonnaise and mustard, as well as salt and pepper to taste. Combine the chopped egg whites with the green onion, celery, and freshly chopped dill in a large mixing bowl. Combine all of the ingredients in a blender and serve cold over bread, salad, or a wrap. Make an avocado egg salad using mashed avocado for a different spin on the classic! A super-healthy spin on an old-school American staple

How Long Does Egg Salad Last?

Do you want to know whether there are any leftovers? When egg salad is ready to be tossed, it’s quite simple to know when it’s done. It will become watery, and its vibrant hue will fade! However, it is likely that this egg salad dish will not last long in your household!

More Easy Salads

  • Shrimp Salad–delicious served on croissants
  • Delicious and easy potato salad recipe
  • The Best Potato Salad Recipe (Easy) The BEST Chicken Salad–the BEST Sandwiches, to be precise
  • Ham Salad– This dish is excellent for leftovers. Waldorf Salad– This salad is both fresh and crispy. Classic Tuna Salad– A simple meal that is delicious served over lettuce or over toast.

Best Egg Salad Recipe

Preparation time: 10 minutes Approximately 10 minutes of cooking time Time allotted: 20 minutes Servings4servings No recipe for creamy egg salad is more picnic-appropriate than this one!

  • 8 eggshard that have been cooked and cooled 12 cup mayonnaise
  • 1 12 teaspoons yellow mustard
  • 1 green onion, thinly sliced
  • 1 rib celery, finely diced
  • 2 teaspoons fresh dill

FollowSpend with Pennies on Pinterest for more information.

  • Using a knife, cut the eggs in half. Remove the yolks and finely slice the whites. Combine egg yolks with mayonnaise, mustard, and salt & pepper to taste in a mixing bowl until creamy and smooth. Stir in the other ingredients until everything is well-combined. Serve on a slice of toast or a bed of lettuce.

calories: 320, carbohydrate:1g, protein:11g, fat:29g, saturated fat:6g, cholesterol:339mg, sodium:332mg, potassium:147mg, sugar:1g; vitamins: 570IU vitamin A; vitamin C; calcium:53mg; iron:1.6mg; calcium:53mg; iron:1.6mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used). SpendWithPennies.com offers a course of lunch and salad in an American cuisine. The content and photos are protected by intellectual property rights.

It is extremely forbidden to copy and/or paste whole recipes into any social media platform.

PIN THIS EASY RECIPE FOR LATER

Best Egg Salad

This recipe for egg salad is sure to become one of your favorite lunches in no time! It’s bright, acidic, and fresh, thanks to the addition of lemon, mustard, and plenty of herbs. If you have any hard boiled eggs left over from Easter or Passover celebrations, try this recipe for egg salad instead! If you don’t have one, build one anyhow. It is, in my opinion, the epitome of what a traditional egg salad dish should be. It retains a rich, creamy texture as well as a tangy flavor, but it is lighter and more complex in flavor.

In this recipe, a touch of celery seed, a dash of turmeric, and a handful of fresh herbs bring everything together.

How to Make the Best Egg Salad

  • Begin with a good batch of hard boiled eggs. As with brownies and chocolate, the quality of your egg salad will be determined by the quality of your hard boiled eggs. I prepare mine using this approach, in which I place the eggs in a kettle of cold water and bring the water to a boil over high heat until the eggs are cooked. When the water comes to a boil, I take the saucepan from the heat, cover it, and let the eggs lie in the hot water for 10-12 minutes before peeling them. After that, I place them in an ice water bath for 14 minutes to cool. Learn how to make flawless hard boiled eggs by checking out my tips and methods below. Keep a little texture in your hair. It is ideal when the egg salad is a touch chunky and served with a thick, creamy dressing on the side. Allow for a small amount of crumbling of the yolks when you fold the chopped eggs into the dressing, but avoid mashing them up too much
  • Saturate the dressing with herbs. Fresh chives and dill infuse this dish with a bright, oniony taste that makes it seem exceptionally light and airy. If you don’t have one of them, use more of the other, or substitute fresh parsley or green onions
  • A sprinkle of celery seed is also a good addition to this dish. The secret ingredient in Jack’s mother’s renowned deviled eggs is celery seed, and it is what really elevates this recipe for egg salad to the next level! Fresh herbs, vibrant lemon juice, and acidic mustard complement its characteristic savory flavor well
  • It is a must-try.

Egg Salad Sandwich Serving Suggestions

To serve, use this egg salad recipe to make a sandwich with your favorite fresh toppings. Enjoy! It’s particularly delicious when served with radishes, watercress or other greens, and pickled red onion. Toss your egg salad sandwich together with a fresh salad or soup to round up your lunchtime meal. All of the following dishes would make excellent choices:

  • Carrot Ginger Soup
  • Rainbow Kale Salad
  • Mediterranean Chickpea Salad
  • Cucumber Salad
  • Broccoli Salad
  • Caesar Salad
  • Creamy Asparagus Soup.

Check out my 37 Best Salad Recipes or my 25 Best Soups for additional inspiration! In the event that you’re not in the mood for a sandwich, you may serve the egg salad with crackers or pita bread, or over a bed of spring greens instead. It will keep in the fridge for up to 3 days, making it a fantastic meal to prepare ahead of time for fast lunches throughout the week. See this post for some of my finest meal preparation advice!

More Sandwich and Toast Recipes

If you enjoy this dish, try one of the following sandwiches as a follow-up:

  • Avocado toast in five different ways
  • Chickpea Salad Sandwich
  • BBQ Jackfruit Sandwiches
  • Seared Tofu Banh Mi
  • Lemon Edamame Avocado Sandwich
  • Avocado Toast in five different ways

Then check out this page for additional healthy lunch ideas!

Best Egg Salad

Preparation time: 10 minutes Cooking Time: 25 minutes Time allotted: 35 minutes Serves3 This recipe for egg salad is sure to become one of your favorite lunches in no time! Sandwiches may be made out of it, or it can be served with crackers, pita, or over a bed of fresh spring greens.

  • 14 cup mayonnaise
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon capers
  • 1 teaspoon fresh lemon juice
  • 14 cup mayonnaise 1 small garlic clove, chopped
  • 1 tablespoon turmeric
  • 1 tablespoon sea salt
  • 1 tablespoon olive oil freshly powdered black pepper
  • 6 hard boiled eggs, diced
  • Pinches celery seed
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons fresh lemon juice
  • Using a small mixing bowl, whisk together the mayonnaise, olive oil (or olive oil substitute), mustard (or mustard substitute), capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper
  • Stir in the celery seed, dill, and chives once the eggs have been mixed in. If the mixture is too thick, softly mash it with a fork if required. Refrigerate until ready to serve

Classic Egg Salad

In contrast to most egg salads, which are boring, mayonnaise-heavy affairs, this one is lively and fresh. I believe that the simplest foods are sometimes the most difficult to master, and egg salad is a wonderful illustration of this. The majority of egg salads are uninteresting, tasteless, and heavy on the mayonnaise. Egg salad, on the other hand, may be really wonderful when prepared properly. Start with thoroughly cooked hard-boiled eggs; the whites should be soft and the yolks creamy, to ensure a successful outcome.

Mayonnaise is essential for richness (and be sure to choose a high-quality brand), but you’ll also need a squeeze of lemon, a tablespoon of Dijon mustard, and a couple dashes of Worcestershire sauce to bring out the flavor of the dish.

Finally, scallions impart a wonderful, delicate onion taste to the dish.

How To Make Classic Egg Salad

To begin, hard boil the eggs for around 10 minutes. Placing the eggs in a single layer in a saucepan and filling the pan halfway with cold water so that it just covers the eggs by approximately an inch is sufficient. Bring the water to a boil over high heat, then remove the pan from the heat, cover it, and set it aside for 10 minutes to steep. To finish, carefully drain the boiling water out of the pan and set it in the sink, where you will run cold water over the eggs for 1 to 2 minutes, until the pan is lukewarm.

  • Gently break the eggs all over and peel them while they are still wet.
  • Meanwhile, finely chop the herbs, celery, and scallions to make a salad dressing.
  • Combine the chopped eggs, celery, scallions, and parsley in a large mixing bowl.
  • When finished, taste and adjust seasoning as needed, then serve or store in the refrigerator until ready to use.
Photo byOur Salty Kitchen

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Classic Egg Salad

In contrast to most egg salads, which are boring, mayonnaise-heavy affairs, this one is lively and fresh.

Ingredients

  • 2 teaspoonsDijon mustard
  • 1-1/2 teaspoonsfresh lemon juice or white wine vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed black pepper
  • 1/2 teaspoon sugar
  • 6 big eggs
  • 1/4 cup mayonnaise (highest quality, such as Hellmann’s or Duke’s)
  • 3 tablespoons finely sliced scallions, from 2 to 3 scallions
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1/4 cup finely diced celery from 1 stalk

Instructions

  1. Placing the eggs in a single layer in a saucepan and filling the pan halfway with cold water so that it just covers the eggs by approximately an inch is sufficient. Bring the mixture to a boil over high heat, then remove the pan from the heat, cover it, and set it aside for 10 minutes
  2. Or To finish, carefully drain the boiling water out of the pan and set it in the sink, where you will run cold water over the eggs for 1 to 2 minutes, until the pan is lukewarm. Drain the eggs and replace them with cold water
  3. Let them aside for about 10 minutes until they have reached room temperature. Gently break the eggs all over and peel them while they are still wet. Chop the eggs into 1/4-inch pieces once they have been dried. In a medium-sized mixing bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar until well combined and well combined. Combine the chopped eggs, celery, scallions, and parsley in a large mixing bowl. Fold the ingredients together using a rubber spatula. Taste and adjust seasonings as needed to your liking. Serve immediately or store in the refrigerator until ready to use. After refrigerating the egg salad, taste it again before serving and adjust the seasoning if necessary
  4. I find that the tastes mellow out a bit after a few hours of refrigeration.)
  5. Easily prepared in advance: The eggs may be boiled, peeled, and kept in an airtight container in the refrigerator for up to 3 days. If you leave the eggs in their shells, you may store them for up to a week at room temperature. When stored in a sealed container in the refrigerator for approximately 3 days, the egg salad is at its best. When peeling an egg, start at the widest end first since there is generally a little air pocket in there that helps removing the egg shell easier.

Nutrition Information

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  • Nutritional Information (per serving, 4 servings): 214 calories
  • Fat (18 g)
  • Saturated fat (4 g)
  • Carbohydrate (2 g)
  • Sugar (one g)
  • Fiber (zero g)
  • Protein (ten g)
  • Sodium (248 mg)
  • Cholesterol (two hundred eighty-five milligrams)

This website has been developed and published only for the purpose of providing information. Neither I nor the Food and Drug Administration are qualified nutritionists, and the nutritional information on this site has not been examined or approved in any way by a nutritionist or the FDA. It should not be assumed that nutritional information is provided as a guarantee; rather, it is provided as a convenience. Edamam.com, a nutritional calculator on the internet, was used to calculate the information.

A variety of factors, including as the product kinds or brands that are purchased, natural changes in fresh produce, and the method that ingredients are prepared, affect the nutritional information that is provided by a particular recipe.

Using your favourite nutrition calculator, you should calculate the nutritional information for a specific dish using the exact components that were used in the recipe in order to receive the most accurate nutritional information.

See more recipes:

This is without a doubt the bestEgg Salad Recipe. You’re going to prepare something with only a few components that’s also easy to put together. This famous egg salad is made out of hard-boiled eggs, celery, dill, spice, and chives, all mixed together in a creamy vinaigrette. It is possible that this content contains affiliate links. Please review my disclosure policy.

Egg Salad Recipe

Using up leftover Easter eggs has never been easier than with this recipe for the simplest egg salad. While the ingredient list is brief, it has everything you need to create an incredible salad: hard-boiled eggs, herbs, celery, and crisp onion all dressed in the creamiest dressing imaginable. This dish may be served in a variety of ways, including as a side salad, on toast, and more (see more ideas below). This classic salad is easy to make, filling, and a wonderful addition to any Easter dinner menu.

Ingredients for Egg Salad

Despite the fact that this is a straightforward dish with only a few basic ingredients, it is really delicious. If you want to dress it up and make it nicer, try adding any of the following ingredients:

  • Proteins such as crispy bacon, chicken, or shrimp are recommended. Tomatoes, cucumbers, and carrots are all excellent choices for vegetables. In addition, we enjoy dill pickle egg salad. Alternatively, avocado may be diced and added to the salad, or it can be combined with the dressing to replace part of the mayo.
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Pro Tip: If you intend to include extra ingredients in the salad, make a bigger batch of the dressing. This will save time in the kitchen.

How to Make Egg Salad

It doesn’t get any easier than this to make your own egg salad. Just make sure the eggs are totally cold before assembling the salad, or prepare them ahead of time and store in the refrigerator until needed.

  1. Preparation: Boil eggs until they are cold, then chop them into preferred pieces (we like ours chunky for more texture)
  2. Celery and red onion should be finely chopped (a sweet onion can be used in place of the red onion). Prepare the chives (or green onions) and fresh dill by chopping them finely. Prepare the homemade dressing by combining all of the ingredients in a mixing dish. Salad should be well combined and coated with dressing.

How to Cook Eggs for Egg Salad?

Make sure your eggs are hard-boiled but not overdone, regardless of whether you boil them on the stove or in the instant pot, according to package directions. Overcooked eggs develop a green ring around the yolk as a result of overcooking. Follow these instructions to get consistently flawless hard-boiled eggs every time:

  • Using this stove-top approach, boil the eggs for at least 7 minutes until they are perfectly cooked. For salads, fully cooked yolks are preferred. Hard Boiled Eggs in the Instant Pot– This method is particularly effective for farm-fresh eggs, as it makes them simpler to peel.

The Best Dressing for Egg Salad

In every salad, the dressing has the ability to make or destroy a recipe completely. The flavor of this amazing creamy dressing really enhances the simplicity of the salad. Eggs have never tasted better than they do now!

  • Combine the mayonnaise, Dijon mustard, paprika, garlic, lemon juice, salt, and pepper in a large mixing bowl. Mix until the dressing is creamy and all of the ingredients are evenly distributed

Are Eggs Good for You?

Eggs are a low-cost, high-quality source of protein that is also healthful. The fact that eggs are the lead element in dishes like these incredibleDeviled Eggs with Bacon andEgg Muffins is something we really appreciate. In addition to being nutrient-dense, eggs include zero carbohydrates and no sugar, allowing you to feel full and satisfied throughout the day. Egg yolks are high in choline, which is essential for the functioning of the brain and liver. Eggs also contain lutein, which is beneficial to the health of the eyes.

How to Serve Egg Salad

Despite the fact that the salad may be served as a side dish, it is quite adaptable. Take a look at these more variations:

  • The egg salad can be served as a sandwich between two slices of bread, in a croissant, as an open-faced sandwich, or even put into a wrap or pitta. Avocado Stuffed with Salad — put the salad into half-ripe avocados and serve
  • Make lettuce cups or Romaine leaves into lettuce wraps and serve them as a side dish. Breakfast sandwich – To make a quick breakfast sandwich, spread salad over toasted bread.

How to Store Egg Salad?

Leftover egg salad should be kept in an airtight container in the refrigerator for up to 3-5 days. It should not be let to sit at room temperature for more than 2 hours at a time.

Tips: If you are storing the salad in the refrigerator, make sure to taste it before serving. Refrigeration has the effect of making the tastes more subtle as they blend together, so season with salt and pepper to taste before serving.

More Recipe with Boiled Eggs

  • Easter Egg Chicks are the prettiest Easter treat you’ll ever see. Cobb Salad– this salad is delicious in every way. Creamy Potato Salad – the dressing will be a hit with you
  • Avocado Chicken Salad– this is our most popular salad (and for good reason! )
  • A tuna sandwich with eggs and avocado on top is served. Macaroni Salad, which is creamy and delicious

I can’t wait for you to check out this simple Egg Salad Recipe I’ve created. Once you’ve tried it, you’ll want to make it over and over again for yourself!

Egg Salad Recipe with the Best Dressing

Preparation time: 5 minutes Preparation time: 15 minutes Time allotted: 20 minutes The quickest and most straightforward Egg Salad recipe. A creamy Dijon mayonnaise dressing is used to treat hard-boiled eggs that have been marinated with chives, dill, celery, and onion. Valentina Ablaev is a Russian actress. Easy to learn skills Making it will cost you between $3 and $6. Egg salad is the key word here. Cuisine:American Courses include: lunch, salad, and a side dish. Calories:290 Servings:4people

For the Salad:

  • 8hard-boiled eggs
  • 2 tablespoons celery, finely chopped
  • 3 tablespoons spring onion, finely chopped
  • 3 tablespoons dill, chopped
  • 3 tablespoons chives, chopped
  1. Cook the eggs and set them aside to cool. Once the eggs have cooled, peel and cut them (we prefer ours chunky) and set them in a salad dish. Toss in the celery, red onion, dill, and chives, all finely diced. In a separate dish, whisk together all of the ingredients for the dressing. Gently fold in the dressing until the egg salad is evenly coated, then serve.

Nutritional Values Dressing for Egg Salad (with the Best Dressing) Amount per serving: 290 calories (290 calories from fat) 216 percent of the daily recommended intake Cholesterol380mg *Fat 24g37 percent Saturated Fat 5g31 percent Potassium146mg4 percent Carbohydrates2g1 sugar2g2 protein13g26 percent Vitamin A800IU Vitamin C3.3mg4 percent Calcium50mg5 percent Iron1.2mg7 percent Calcium50mg5 percent Iron1.2 mg7 percent Iron1.2 mg7 percent %DVs are based on a 2000-calorie diet.

The Incredible Egg provided the following nutritional facts about eggs.

Valentina Ablaev

My name is Valentina, and I’m the author of the culinary blog Valentina’s Corner, where I offer recipes that have become family favorites. During my spare time, I like spending time with my husband and our five children, who are all very important to me. We would love for you to join us on our blogging adventure! Continue reading more posts by Valentina.

This Is The Only Recipe You’ll Ever Need For Egg Salad

It’s always helpful to have a tried-and-true egg salad recipe on hand. Cobb Egg Salad is a great example of how you can get creative with mix-ins and spices (lookin’ at you, Cobb Egg Salad), but this recipe is the perfect starting point with only 6 basic ingredients. How long does egg salad last in the refrigerator? Egg salad will last between 3 and 5 days in the refrigerator if it is stored in a clean, airtight container and refrigerated. When it comes to food, a general rule of thumb is that if anything starts to smell off, it’s time to go.

  • Is this something that would go well in a sandwich?
  • Egg salad sandwiches, in our opinion, are vastly underappreciated food.
  • What may I use in place of the mayonnaise?
  • We recommend choosing full-fat dairy substitutes instead of low-fat dairy substitutes since they have a smoother, less gritty texture than low-fat dairy substitutes.
  • Is it okay if I use a different kind of mustard?
  • We really enjoy whole grain mustard, but Dijon would be equally excellent.
  • Just make sure you don’t forget about it!

We guarantee that you will notice if it is not present.

There are so many things!

In addition to the above veggies, quartered cherry tomatoes, finely shredded carrots, crisp cucumbers, or sweet sliced bell peppers would be excellent additions to this dish as well.

Any mix of herbs, such as basil, tarragon, parsley, cilantro, or any combination of herbs, would be excellent.

In terms of spices, feel free to play around with your personal preferences.

Try a pinch of cayenne pepper.

Try cumin or garlic powder as a seasoning.

Sesame seeds or poppy seeds, or, even better, everything bagel seasoning, are all good options.

I’m very pleased you inquired!

Have you attempted to make this recipe?

Cal/Serv:439 Yields:4 Prep Time:0hours15mins Time allotted: 0 hours and 15 minutes 8 hard-boiled eggs, peeled and diced 1/3c.mayonnaise 2 tablespoons whole grain mustard 1 teaspoon freshly squeezed lemon juice 1/2 stalk celery, minced (about 1/3 cup)2 tablespoons finely chopped chives 1/2 stalk celery, minced Paprika is used as a garnish.

  1. Hard-boiled eggs should be roughly chopped and placed in a medium-sized mixing dish. To break up the yolks, softly mash them with a fork. Mix in the mayonnaise, mustard, lemon juice, celery, and chives until everything is uniformly distributed. Season with salt and pepper if desired. Baguette pieces should be cut in half lengthwise, and the egg salad should be divided between the bottom bread halves. Paprika should be sprinkled over the egg salad before topping with greens and the remaining bread halves.

Nutritional information per serving: 439 calories, 19 g protein, 31 g carbs, 2 g fiber, 4 g sugar, 26 g fat, 6 g saturated fat, 746 mg sodium. Chelsea Lupkin is a model and actress. Former Food Director, Lauren Miyashiro is a contributing recipe creator at Delish as well as a former Food Director for the company. This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.

The Best Egg Salad Sandwich

With precisely hard-boiled eggs, mayonnaise, a dash of dijon mustard, a sprinkle of fresh green onions and spices, the greatest egg salad sandwich is a picnic staple that can be made in a jiffy. Even though it is made with a few simple ingredients, this creamy egg sandwich is jam-packed with flavor. You might think I’m being prejudiced, but this is the finest egg salad I’ve ever tasted in my life. It’s really, really nice. Make a double or treble batch if you’re feeding a large group. This item was first published in January 2018 and has now been updated.

What is in Egg Salad?

  • Use whichever bread you have on hand, and make sure the eggs are correctly hard-boiled using a fool-proof manner. Other ingredients include mayonnaise, dijon mustard, chives, paprika, salt, and pepper. French baguettes, ciabatta rolls, and everything bagels are some of my favorite breads to use in baking. A sourdough bread recipe would be ideal if you already have a sourdough starter in the fridge.

You can also include any other components that you like. Pickles or relish, celery, and chopped chicken are some of the most common ingredients to include. In addition to acooking pot, measuring cups and spoons, and a mixing bowl, you will need to prepare this dish.

How to Make the Best Egg Salad Sandwich

  1. Bring the eggs to a boil and let them to cool. Then peel and coarsely chop them, or grate them with a grater, depending on your preference. In a medium-sized mixing bowl, combine the chopped eggs with the mayonnaise, dijon mustard, chives, paprika, salt, and pepper. To ensure thorough mixing, use a spoon to stir the ingredients together. If the salad appears to be too dry, add additional mayonnaise until the appropriate consistency is achieved. Half of the sandwich slices should be spread with egg salad, and the other half should be topped with it. According on how thickly you spread the egg salad on the sandwiches, you should receive 3-4 sandwiches. Additionally, crackers or pita chips can be used to accompany this dish.

How to Boil the Perfect Hard-Boiled Egg

Place the eggs in a medium-sized saucepan and fill with water by an inch on both sides. Using high heat, bring the mixture to a boil, then remove it from the fire. Allow for a 10-minute resting period after covering the pot with a lid. Then drain the water and replace it with cold water to allow the eggs to cool down. After the eggs have been allowed to cool, peel them.

Tips for Making Egg Salad

  • The best way to preserve egg salad is in an airtight container in the refrigerator for up to 3 days at room temperature. You may only leave it at room temperature for up to 2 hours
  • Else, it will spoil. Preparing egg salad sandwiches ahead of time: Alternatively, you may prepare the egg salad ahead of time and store it in the refrigerator until you’re ready to assemble the sandwiches. They also keep very well in the refrigerator and may be kept for up to 3 days.

More Sandwich Recipes

  • Marinated tuna melt sandwich, Lemongrass Chicken Banh Mi sandwich, Roasted Broccoli Grilled Cheese sandwich, and many more options are available.

Have you tried this recipe yet? I would really appreciate it if you could leave a comment and rate the dish below, letting me know what you think of it. Additionally, you may take a photo and tag me on Instagram @aheadofthyme or post it on the Pinterest pin so that I can watch your progress. Don’t forget to subscribe to my email newsletters so that you don’t miss out on any new recipes. Continue to follow along on Instagram, Pinterest, and Facebook for the most up-to-date recipe information. Print

Description

The greatest egg salad sandwich is a picnic staple that can be made in minutes and is loaded with perfectly cooked hard-boiled eggs, mayonnaise, a dab of dijon mustard, and green onions for flavor.

  • 6 big eggs
  • 3 12 tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • 2 tablespoons finely chopped fresh chives
  • 14 teaspoon paprika
  • 14 teaspoon salt (or to taste)
  • 18 teaspoon crushed black pepper (or to taste)
  • 6 to 8 pieces of bread
  1. Place the eggs in a medium-sized saucepan and fill with water by an inch on both sides. Using high heat, bring the mixture to a boil, then remove it from the fire. Allow for a 10-minute resting period after covering the pot with a lid. Then drain the water and replace it with cold water to allow the eggs to cool down. Once the eggs have cooled, peel them and finely slice them, or shred them with a grater, depending on your preference. Into a medium-sized mixing bowl, combine the chopped eggs, mayonnaise, dijon mustard, chives, paprika, salt, and pepper. To ensure thorough mixing, use a spoon to stir the ingredients together. If the salad appears to be too dry, add additional mayonnaise until the appropriate consistency is achieved. Half of the sandwich slices should be spread with egg salad, and the other half should be topped with it. According on how thickly you spread the egg salad on the sandwiches, you should receive 3-4 sandwiches. Additionally, crackers or pita chips can be used to accompany this dish.
See also:  Who Has Reuben Sandwiches Near Me?

Notes

Cooking pot, measuring cups and spoons, and a mixing bowl were all utilized in this recipe. Egg salad should be stored in the refrigerator. Egg salad may be stored in an airtight jar in the refrigerator for up to three days. Leaving it at room temperature for more than 2 hours is not recommended.

Make egg salad sandwiches ahead of time: You may prepare the egg salad ahead of time and store it in the refrigerator until you’re ready to assemble the sandwiches. Additionally, egg salad sandwiches retain very well in the refrigerator and can be kept for up to 3 days in the fridge.

  • Prepare time: 5 minutes (+10 minutes for waiting time)
  • Cook time: 10 minutes
  • Category: sandwich
  • Method: stovetop
  • Cuisine: American
  • Time: 5 minutes + 10 minutes for waiting time

Egg salad sandwich, the greatest egg salad sandwich, egg salad, picnic sandwich, simple egg salad, sandwich with egg salad are some of the terms used to describe this sandwich.

Classic Egg Salad Recipe

Classic egg salad should be creamy and tangy, and it should be suitable for use in sandwiches. This wonderful handmade dish is simple to prepare and one of the tastiest you’ll ever taste!

Classic Egg Salad

Smooth and zesty, this spread is ideal for sandwiches. The classic egg salad is a favorite dish in the United States. It’s incredibly simple to make and makes for a delicious, straightforward lunch. Apparently, egg salad is one of those foods where you can just kind of eyeball the amount of ingredients and toss them all in at the end to make it taste good. My mother-in-law made the egg salad my husband remembers and loves, so I asked her for advice as a newlywed and inexperienced cook. She gave me some pointers on where to begin.

But, after much trial and error, I finally figured out how to make a delicious and classic egg salad, and I wanted to share my recipe, complete with measurements, with any other egg salad newcomers out there.

How Do You Keep Egg Salad From Getting Watery?

After chilling for a few hours or overnight, you may notice that your egg salad is a touch more runny or watery than you’d want. Here are a few suggestions for avoiding watery egg salad:

  1. Check to see that the eggs are not overdone. Follow the steps outlined below to correctly cook hard boiled eggs to a perfect consistency. Refrigerate the eggs before incorporating them into the salad. For the best results, I refrigerate mine for at least 3 hours after peeling to ensure that they are cold enough not to produce additional moisture when the salad is assembled. Prepare the celery and onion ahead of time by chopping them finely and seasoning them with salt. While the eggs are cooling, cover and place in the refrigerator. This will allow them to reach a comparable temperature in order to avoid condensation, and the salt will aid in the removal of any extra moisture from them as well. Before adding the onions and celery to the salad mixture, pat them dry with paper towels.

If you’ve already prepared the salad and it’s become runny, you may try one of these simple remedies.

  1. Add a couple extra eggs if desired. Increased egg volume and fresher yolks will aid in the thickening of the mixture. In order to absorb some of the additional moisture, add a tablespoon of breadcrumbs.

What Else Can I Add to My Egg Salad?

Egg salad is a wonderful, basic basis to which you may add any additional ingredients you like. Consider some of the following suggestions:

  • Horseradish will provide a little more zing to your food. Start with a tiny quantity, around a teaspoon, and gradually increase the amount to your liking
  • Bacon enhances the flavor of everything, including egg salad. Red pepper flakes will provide a spicy kick to the dish. Consider putting a few dashes of Tabasco or your preferred spicy sauce as well. Avocado to add some fresh creaminess and healthy fats
  • Fresh herbs to provide a zesty, sharp taste to the dish A few fresh dill or chives or parsley can be used to enhance the flavor of the dish.

How to Prepare Eggs for Egg Salad

Fill a big saucepan halfway with water and place your eggs in the bottom (make sure you use a pot with a lid!). Cook for 30 minutes. Bring the water to a boil over medium-high heat, stirring constantly. The moment it reaches a rolling boil, turn off the heat and cover with a lid. Then remove the pan from the heat and cover it with a lid. Allow for 11 minutes of resting time, covered and away from the heat. While the eggs are resting and frying, fill a big dish halfway with ice water and set it aside.

This is referred to as shocking the eggs, and it aids in the stopping of the frying process.

After peeling the eggs, place them in a basin and set them aside to cool before constructing your egg salad.

How to Make Classic Egg Salad

Then it’s time to put everything together once you’ve prepared your eggs. Chop the eggs and combine them with the rest of the ingredients in a large mixing basin. Gently stir everything together until everything is well-combined. The best results will be obtained if the mixture is covered and chilled for at least an hour before serving.

More Easy Salad Recipes You’ll Love

  • In this recipe, you’ll make Deviled Egg Potato Salad, which is a creamy southern potato salad with all of the flavors you’ve come to love about deviled eggs. Southern Deviled Eggs are the perfect classic deviled eggs with a creamy tangy filling
  • They are also delicious served cold. Easy Homemade Fruit Salad that is fresh, healthful, and visually appealing
  • Southern Creamy Coleslaw is the perfect blend of creamy, sweet, fresh, and tangy flavors
  • It is also a great side dish. Drink up, for the Watergate Salad, a quick and easy dessert composed with whipped cream, pistachio pudding, pineapple, and marshmallows, is about to hit the streets.
  • 12 hard boiled eggs, 14 cup finely chopped red onion, 14 cup finely chopped celery, 12 cup mayonnaise, 2 teaspoons yellow mustard, 1 tablespoon dill pickle relish, salt and pepper to taste
  • Fill a big saucepan halfway with water and place your eggs in the bottom (make sure you use a pot with a lid!). Cook for 30 minutes. Bring the water to a boil over medium-high heat, stirring constantly. The moment it reaches a rolling boil, turn off the heat and cover with a lid. Then remove the pan from the heat and cover it with a lid. Allow for 11 minutes of cooling time, covered and away from the heat. While the eggs are resting and frying, fill a big dish halfway with ice water and set it aside. Cooked eggs should be placed immediately in cold water to chill. Once the eggs have cooled, break and peel them. Refrigerate for at least 3 hours or until the mixture is cool. As soon as you have the eggs cold, coarsely cut them with a knife or an egg slicer and put them in a big mixing bowl
  • Combine the onion, celery, mayonnaise, mustard, relish, and salt & pepper in a large mixing bowl. To blend, carefully stir the ingredients together. Serve immediately after covering and chilling for at least one hour.

Only salad is included in the nutritional information; no bread for sandwiches or other serving suggestions are included.

  • This dish is Keto, dairy-free, and gluten-free
  • It is also vegan. Make certain that the eggs have completely cooled before adding them to the mixture. This will prevent your egg salad from becoming watery, as well as keeping your onions and celery crisp. Egg salad can be eaten immediately, but it is best served after it has been chilled for at least an hour. Suggestions for serving: Prepare and serve on toasted bread, in a wrap, with crackers, in a lettuce wrap, or with fresh vegetables such as carrots, cucumbers, and tomatoes. Storage: This dish may be kept covered and refrigerated for up to 3-5 days
  • However, I do not advocate freezing it.

One serving contains 203 calories, 0.6 grams of carbohydrates, 9.3 grams of protein, 17.9 grams of fat, 4 grams of saturated fat, 6.2 grams of polyunsaturated fat, 2.4 grams of monounsaturated fat, and 0 grams of trans fat. Cholesterol is 283.3 milligrams, sodium is 266 milligrams, potassium is 125.1 milligrams, fiber is 0.2 grams, sugar is 0.3 grams, vitamin A is 121 milligrams, I really like looking at your works. Take a brief snapshot and tag @TheGraciousWife or @thegraciouswife on Instagram with your mention!

Please leave a STAR rating in the box below! IMPORTANT UPDATE: This recipe was first published in July 2015 and has been updated. It has been updated with additional photographs, video, and step-by-step directions, and it will be reprinted in March 2020.

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Egg Salad Sandwich (with Extra Zing!)

A hard boiled egg sandwich is one of the simplest sandwiches you can create, especially if you already have hard boiled eggs prepared. It’s also a terrific way to make use of any leftover eggs from Easter celebrations. Elise Bauer is a woman who works in the fashion industry.

How to Make an Egg Salad Sandwich

What is the best way to create an egg salad sandwich? Simply slice up some hard boiled eggs and combine them with some finely chopped celery for crunch, some green onions or chives for color, a pinch of salt and pepper for taste, and a tablespoon of mayonnaise to bind everything together. Easy!

Video: How to Steam Hard Boiled Eggs

Have you ever had hard boiled eggs that were difficult to peel for egg salad sandwiches? Try steaming them instead!

How to Steam Hard Boiled Eggs

  • Add a pinch of curry powder to taste. There is one more ingredient that will provide a distinctive zing to your basic egg salad, and that is a dash of yellow curry powder to finish it off. Because of the addition of curry powder, not only will your egg salad sandwich have a subtle spicy kick, but it will also have a bit more color. To mayo or not to mayo? That is the question. If you want to make an egg salad sandwich, you may substitute some ripe avocado for the mayonnaise
  • However, you’ll need to add some vinegar or lemon juice to the sandwich to make it acidic, and you’ll need to use more salt than you would anticipate. Personally, I like my egg salad sandwich with a generous quantity of mayonnaise on top of the egg salad. Having said that, the amount of mayonnaise used is entirely a matter of personal preference.

Elise Bauer is a woman who works in the fashion industry.

More Add-Ins for The Best Egg Salad

Since we initially published this recipe, so many of you have shared your favorite variations of egg salad. We appreciate your feedback. Here are a few excellent suggestions for add-ons:

  • Chopped cooked bacon
  • Pickles or pickle relish
  • Smoked paprika
  • Chopped green or kalamata olives
  • Horseradish
  • Capers

How to Avoid a Soggy Sandwich

What is the most effective method of avoiding a soggy egg salad sandwich? Start by placing a piece of lettuce over the toast, spreading the egg salad on top, arranging another piece of lettuce on top, and finishing by adding the bread. The lettuce prevents the bread from absorbing any liquid from the egg salad by acting as a barrier. The egg salad filling may be be made ahead of time and stored in the refrigerator for up to a day. Wait until right before you want to eat to prepare your sandwich.

More Recipes for Egg Salad

  • Deviled Egg Salad, Curried Egg Salad with Mango Chutney, Tarragon Egg Salad, and other variations are available.

This recipe is for a one-egg sandwich, which may be made ahead of time. Adding extra egg salad to your sandwich, or preparing more sandwiches, is a simple matter of increasing the quantity of this recipe. Fill a pot halfway with water and place a steamer basket inside to create hard boiled eggs that are easy to peel and eat. Bring the water to a boil, then add the eggs to the steamer basket and cover with a lid. Cover the pan and let aside for 15 minutes to allow the eggs to steam from the boiling water.

Cooking hard boiled eggs in a pressure cooker makes them easier to peel and is a good alternative to boiling them in water.

  • 1hard-boiledlargeegg, peeled and chopped (See Recipe Note)
  • 1hard-boiledlargeegg, peeled and chopped (See Recipe Note)
  • 1 to 2 tablespoons mayonnaise, depending on personal preference
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped green onion or chives
  • 1 teaspoon curry powder season with salt and pepper to taste Lettuce
  • 2 pieces white, wheat, multigrain, or ryebread, toasted or plain
  • 2 slices sourdough bread
  1. Prepare the egg salad as follows: A fork can be used to lightly mash the minced egg. Combine the diced hard-boiled egg, mayonnaise, celery, and onion in a large mixing bowl. Season with salt and pepper, as well as curry powder to your liking. Using a spoon, combine the ingredients
  2. Assemble the sandwich as follows: If you’re constructing a sandwich with toast, toast your bread pieces first. Create an egg mixture on one slice of bread, then spread it on top of the lettuce before placing another slice of bread on top.

How to prepare hard boiled eggs (with pictures) How to cook hard boiled eggs in a steamer Simply Recipes has a recipe for Curried Egg Salad with Mango Chutney.

Nutrition Facts(per serving)
406 Calories
28g Fat
27g Carbs
11g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 1
Amount per serving
Calories 406
% Daily Value*
Total Fat28g 35%
Saturated Fat 5g 26%
Cholesterol198mg 66%
Sodium799mg 35%
Total Carbohydrate27g 10%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein11g
Vitamin C 4mg 18%
Calcium 119mg 9%
Iron 3mg 16%
Potassium 235mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

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