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–+ servings
Egg Salad Sandwich

Discover the secrets to making the best Egg Salad Sandwich with this easy, comforting recipe full of tips and tricks for perfection.
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Prep Time 15 minutes
Cook Time 11 minutes
Chilling Time 15 minutes
Total Time 41 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large eggs
  • 3-4 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard (optional)
  • 0.25 cup finely diced celery (optional)
  • 2 tablespoons finely diced red or green onion (optional)
  • to taste Kosher salt
  • to taste Fresh cracked black pepper

Equipment

  • Pot
  • Timer
  • Ice bath (large bowl)
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Rubber spatula or large spoon

Method
 

  1. Place eggs in a single layer in a pot and cover with cold water, ensuring there's an inch of water above them.
  2. Put on high heat and bring to a rolling boil, then remove from heat and cover with a lid.
  3. Set a timer for 11 minutes.
  4. Prepare an ice bath with ice and cold water.
  5. When the timer goes off, transfer eggs to the ice bath for at least 5 minutes.
  6. Peel the eggs, starting from the wider end and under cold running water if needed.
  7. Chop the peeled eggs into small cubes and transfer to a mixing bowl.
  8. Add mayonnaise, mustard, salt, and pepper, starting with 3 tablespoons of mayonnaise.
  9. Gently fold the mixture to combine without over-mixing to avoid a mushy texture.
  10. If using, add diced celery and onions and fold gently until distributed.
  11. Adjust seasoning to taste, adding more salt, pepper, or mayonnaise as needed.
  12. Let the mixture sit in the fridge for about 15 minutes before serving.
  13. Serve the egg salad on your choice of fresh bread (white, whole wheat, rye, sourdough, or croissants).

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 18gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 330mgSodium: 350mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Quality ingredients make a huge difference; opt for fresh eggs and good-quality mayonnaise. Feel free to customize your egg salad with extra ingredients like fresh herbs, cheese, or a squeeze of lemon juice. If you're preparing it for later, keep the egg salad separate from the bread to prevent sogginess. Leftover egg salad can be stored for 3-4 days in an airtight container in the fridge. Don't freeze it, as the texture will change.
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