Egg Salad Sandwich recipe
A creamy mixture of chopped eggs, mayonnaise, dijon mustard, spicy green onion, dill leaves and crunchy celery is layered between slices of white bread to make a flavorsome sandwich. Easy to make ahead and carry for a quick lunch.
Who doesn’t love a good Egg Sandwich? The egg salad is perfectly seasoned with a good crunch from celery and freshness from green onion and dill leaves. A dash of hot sauce only makes it taste better.
A little creamy advice
Contrary to popular belief, the mouthwatering creaminess of the Egg salad does not come from adding spoonfuls of mayonnaise to it. Instead, the salad is made extra creamy by the addition of soft-boiled eggs as opposed to hard-boiled ones. Surprised? I was too, when I recently found out that the jammy soft-boiled egg yolk was what made the salad so very dreamily creamy.
And once I tasted it, I was sold. I now boil my eggs, a couple of minutes less, and mash them up with a fork to get the required creamy texture. Everyone follows their own methods to prepare perfectly boiled eggs. The simplest way to ensure soft-boiled eggs is to pull them out a couple of minutes before the completely done-ness. Put them in some cold water to stop the cooking process and to make them easier to peel.
Why should I try this Egg Salad Sandwich recipe?
- A quick and easy recipe, where the ingredients can be prepped when the eggs are on the stove. In fact you can boil eggs as part of meal prep at the beginning of the week.
- It’s a good way to use up any leftover boiled eggs.
- Perfect for a kid’s lunch box or for an adult’s busy day.
- Can be easily assembled in bulk and carried for a picnic, potluck, or an office party.
- Delicious as a salad. Delicious as a sandwich. You pick.
Ingredients
- Eggs – Soft-boiled eggs give a creamy texture to the salad. Hard-boiled eggs can be substituted, but you will miss on the extra creaminess.
- Mayonnaise – Silky in texture and rich in taste, mayo is a must for the Egg salad recipe. For a low-calorie version, substitute half the mayo with Greek yogurt or sour cream.
- Dijon mustard – Its sharp and spicy flavor adds a little zing to balance the creamy mayo.
- Dill and celery leaves – Dill leaves impart a warm grassy aroma and flavor to the salad. Chopped pieces of celery add a vibrant color, crunch, and freshness to the dish.
- Sriracha – Any hot sauce gives a little spice kick that elevates the other flavors.
- Green onion – A garnish perfect for its crunchy texture and a taste that is milder than regular onions.
- Butter – A butter spread on the bread acts as insulation and keeps the sandwich from going soggy. A layer of lettuce can also be used for this purpose.
- Bread – Any bread of your choice will do. Make sure it is thick enough to hold the filling.
Variations/Add-ins
- Add chopped bell pepper, crispy bacon, chopped jalapeno or pickled relish to the Egg salad mixture.
- While assembling the sandwich, add layers of lettuce, tomato slices, microgreens or radish slices to make a filling dish.
- Toast the bread for a golden crispy crunch while you bite into the sandwich.
- Add a little bit of smoked paprika or curry powder for a flavor variation.
Making Egg Salad Sandwich
- Boil eggs for slightly shorter than you would do for regular boiled eggs. Place them in some ice-cold water to stop the cooking process and to help peel them easily.
- Mash the soft-boiled eggs with a fork or a potato masher.
- Take the mashed eggs in a large bowl. Add mayo, Dijon mustard, chopped dill, celery and green onion. Add in a hot sauce like sriracha and garlic powder for added flavor.
Mix and season the Egg Salad filling
- Mix all the ingredients in the bowl. Add some spice by increasing the hot sauce or vary the flavor by adding some smoked paprika or curry powder. Completely optional. Season the mixture well with salt and pepper.
Assemble the Sandwich
- Spread some butter on the white bread. Optionally add a lettuce leaf to provide a base over the bread.
- Keeping the buttered side up, spoon 2-3 tablespoons of egg salad onto it.
- Layer with lettuce, tomato slices, microgreens or radish slices, if so desired.
- Butter one side of another bread and place buttered side down on top.
Enjoy your decadently delicious Egg Salad Sandwich and if there is any leftover filling, enjoy it directly from the bowl.
Make ahead and Storing Suggestions
Soft-boiled eggs have a shorter shelf life than hard-boiled eggs. Hence if you are prepping the Egg salad filling in advance, store it in an air-tight container and consume it within 2 days max. The runny yolks in soft-boiled eggs tend to spoil sooner.
If you are planning to make and serve the Egg Salad sandwich in a large quantity, prepare and store the filling in an air-tight container on the previous day. Assemble the sandwiches just a few hours before serving.
To avoid Egg Salad Sandwich Getting Soggy
If you must make these sandwiches ahead of time, the best thing is to layer the bread with a lettuce leaf, add egg salad on top, and layer it with another piece of lettuce. By doing so, the bread will not absorb the liquid from the salad and go soggy.
More Sandwich Recipes
Creamy Egg Salad Sandwich
Ingredients
- 6 large eggs
- ⅓ cup mayo
- 1 teaspoon sriracha adjust as per taste or skip all together
- 1 tablespoons dijon mustard
- ½ teaspoon garlic powder
- ¼ cup chopped dill
- ⅓ cup chopped green onion
- 1 stalks celery stick – chopped
- Salt and pepper
- Butter to spread on bread
Instructions
- Boil egg for 8 minutes, peel. Mash up eggs with a fork or potato masher.
- To mashed eggs, add rest of the ingredients and mix well. Check seasoning once.
- Spread butter on one side of a bread slice. Keeping the butter side up, spoon 2-3 tablespoons of egg salad onto it. Butter one side of another bread and place butter side down on top.
- Repeat with rest of the breads.
Notes
- For the creamiest egg salad, use slightly soft-boiled eggs. Jammy egg yolk makes the salad extra creamy. If you are not a fan of jammy yolk, go for hard boiled eggs.
- While Mayo gives a rich taste to the salad, to make it low-calorie, substitute half of it with Greek yogurt.
- A layer of butter acts as insulation and prevents the sandwich from getting soggy. Alternatively, you can add a layer of lettuce.
- If you prefer, trim the sides for a clean look.
Nutrition
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