thanx for the recipe. My lil gal said mom u’re wonderful.
Thanks! I just finished making this for lunch tomorrow!
I’m a guy who can’t cook very good but
egg salad sounded pretty good, so i tried it and yup, made two great toasted egg salad sandwiches and they came out great. Thanks!
I’m so glad you liked it Norm!
After chopping the eggs (we make 4-5 eggs), our favorite recipe is pretty easy and very tasty. Penzeys has a wonderful all-purpose “salt-free” seasoning called Mural of Flavor. In the bowl of chopped eggs, I add a dollop of mayonnaise, then top it with a teaspoon of Mural of Flavor, another teaspoon of dill relish, a pinch of onion powder, a couple grinds of fresh black pepper and blend it all into the mayo before folding it into the eggs. If it’s not wet enough, add a little more mayo until it’s the consistency you like. A sprinkle of smoked paprika on top and you’re good to go. We like this mixture on a toasted hoagie roll with shredded lettuce and chopped flat leaf parsley. The Mural of Flavor is so delicious, you can actually avoid using salt. Very interesting to see all the various additions to egg salad!
I’ll have to give the curry powder idea a try. I think I would like the kick. A few years ago I began adding a bit of horseradish to egg salad and deviled eggs. I find that gives the eggs a nice kick as well! Oh, and I always add a bit of brown mustard.
I add chopped green olives to my egg salad. My mother made it this way and it is my favorite.
A pastry blender is my favorite tool for chopping eggs–it’s quick and efficient.
Ah yes! The incredible edible egg in egg salad sandwich! So many great ideas here in addition to your suggestion Elise, of swapping out the mayo for avocado. Can’t wait to try that! I often eat my egg salad sandwiches, on open-face slices of buttered toast. A perfect way to use the ‘heel of the loaf’. Recently adding seeded chopped tomato, too! This is one of those try it, before you dismiss it options! Thinly sliced celery, mustard and cumin can all come into play in my book! Now I want to try curry and/or capers, as well as many other suggestions here!
I’m a big fan of putting crumbles of feta and chopped kalamatas in my egg salad.
Love egg salad with prepared horseradish and capers.
This sounds tasty. I have always used my mom’s technique. Cut the egg with a pastry cutter, add best foods light mayo and Beau Monde season blend. So yummy. I aso add dill or dill pickle relish sometimes. Can’t wait to try curry. Thanks!
I make it with 12 eggs, mayo, mustard, chopped celery, chopped OLIVES, chopped green onions, celery salt, paprika, curry powder, onion powder, chopped jalepenos, honey smoked bacon bits. Then I spread some of it on sandwich bread with lettuce and tomatoes. I put on a separate palate a medley of baby carrots, avocado slices, walnuts, strawberries, grapes, bananas, cucumber slices, on the side and i am stuffed.
I like to use Miracle-whip salad dressing instead of mayonnaise in my egg-salad. I think it gives a much better flavor.
Best and easiest way to make sure you don’t over cook your eggs (2 per sanwhich) is to flash boil them: make sure the eggs are covered with an inch of water, bring it to a boil then cut the heat to low for a min, then cover them and remove from heat. Wait 10-15mins before rinsing in cold water.
As to what to put in them…I add season salt and black pepper to the crushed eggs before adding the mayo, pinch of mustard, and paprika. The more paprika the more “deviled” your egg salad will be; Im pretty generous with spices. Season salt works best to bring out all the wonderful flavors (I use this on everything!) Without needing so much salt. Want crunch? I’ve used everything from carrot or celery to bell pepper. You can’t go wrong with egg salad if your base is perfect
I don’t like celery, so instead I chop up a few slices of sweet pickles and add it in order to give it a little sweetness and crunch — its VERY GOOD!!!
It’s not a bad idea to keep the bread from becoming soggy by placing a layer of lettuce between the egg salad or other wet ingredients such as mayo and mustard.
I notice they do this at the Subway sandwich shops. They lay down the lettuce, tomatoes, and cucumbers, then squirt the mayo and mustard on them, instead of directly onto the bread.
Eventually the wet ingredients get to the bread anyway, but it buys a little time.
I use 2 part mayo and one part Heinz salad creme, it’s simple and soooo tasty. Does not need curry powder. I always have to boil an extra egg so I can have one sandwich after making as it’s so good:)
if you can get your hands on heinz salad cream (world market carries it) it is a salad dressing from home (scotland), sweeter than mayo but really makes egg salad sing……and yes an egg slicer cutting the egg long ways then short ways makes the best size for mixing!!!!!curry always adds a zing and hey….a few strips of bacon with it also is awesome!!!!!!
I loved the curry. My husband doen’t like curry and I do, so instead of adding it to the salad and stirring it in I sprinkled curry powder on top of the egg salad on my sandwich. It was excellent and we were both happy!
Very good recipe. I love egg salad, with salt pepper, celery and smoked salmon in it. Should try adding that tastes outstanding.
Thanks for the recipe, I used a pinch of Cumin as I didn’t have any curry powder and they were yummy!
This is great
Love egg salad. I always use celery in this and I use about 1/4 tsp of Old Bay Seasoning.When I boil eggs I boil (4)four)eggs. And of course kosher salt and fresh ground pepper. I usually use chopped red onion, but I like the idea of the scallions. I did use some chopped chives even with the red onion. We all loved it.
I recently changed up my egg salad a bit by using less mayo, adding lemon juice and capers, and substituting diced red onion for the celery. It was delicious!
The way I make a really quick egg salad is to mix my egg with mayo, dijon mustard, and zucchini relish. I’m not interested in ‘crunch’ with my egg salad, I like it soft. :) However, I really enjoy all the variations you can do for egg salad, with a simple base of an egg and some mayo.
This recipe was really simple and yummy. I’m not so gifted with cooking or anything to do with the stove but this was super easy. It’s a great recipe and it tastes delicious. I didn’t add the curry powder, but added everything else, and it turned out great. This recipe is great for lunches and snacks – anything.
This was an awesome dish. My grandmother used to make it for me when I was a kid and this was as close as I’ve ever had to hers. Thanks again for the recipe.
We make egg salad at the Lunch counter I work at; we like to add some chopped cucumber to the salad, as well as red onion and fresh basil. The cucumber and basil add a really fresh taste to the salad. I also find that Dijon mustard is more suited to egg salad than yellow.
Conversely, we love curry powder in chicken salad!
I tried this recipe, but instead of curry I put in paprika (totally by accident) not too much though and it actually wasnt bad
I always add a few finely chopped dill pickles to my egg salad and a little bit of pickle liquid itself. It adds a lot of flavor and I can skip some mayo. Tastes so much better the next day too!
I love this! So simple and even without the celery it tastes fantastic.
This is fantastic! I didn’t add mustard to my egg sandwich and added the curry, and it was probably the best egg salad sandwich I have had my entire life! I also added red cayenne pepper to it, and it gave it an extra kick. Thanks!
This is an excellent recipe, but didn’t make quite enough salad for one large sandwich with the over sized slices of Rye Bread.
I used two eggs, and added an additional 50% of each of the other ingredients, except the green onion, to make just enough salad to fill a large sandwich. I think if you have more than a tablespoon of green onion it overpowers all of the other flavors so I wouldn’t add any more than that unless you’re making enough for three or more sandwiches.
Also, when I’m not in the mood for curry seasoning I use just a bit of paprika, cumin and dry mustard and I find that works out very well for a slightly less exotic egg salad, but still very flavorful and tasty.
Instead of curry also try a sprinkle of dill. Dill is also tasty in scrambled eggs.
I love egg salad with lots of dill weed! The curry version is excellent, too.
Personally im not a fan of many crunchy things, especially in egg salad. I have however used a potato masher to mash up the eggs; it works really really well. I also like adding in shredded cheeses into my egg salad for the extra flavor, as well as onion powder and garlic powder.
Mmmm – I’m gonna go make some of this right now, using some cracked Easter eggs.
Curry also adds zing to tuna salad, especially if you add garbanzo beans, for crunch.
I love egg salad sandwiches and I simply love the idea of flaring it up with curry. I usually add some spicy deli mustard to give it a kick. I will have to try this out!
I use an egg slicer, first one way then the other (vertically/horizontally) to dice them. Also Miracle Whip and French’s Mustard. I’ll try the dash of curry.
I just tried this (without the curry, sorry George) and it’s absolutely wonderful! I also did not have green onions on hand, so I diced up a bit of yellow. My husband saw me making this for myself (after he had a prepackaged tuna sandwich, lol) and he immediately asked me to make him some for dinner! Thank you!
(P.S., my mother’s way of boiling eggs always seemed to make my eggs under done, thank you for posting your way, it was perfect!!!)
My mother used to put tiny chunks of apple as well as tumeric in her version. I think she started using apples because I didn’t like celery.
I still miss that crisp sweetness when I get an egg salad sandwich at a deli.
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Has anyone tried using a potato masher to dice up the egg?
My husband can’t stand celery — so to add crunch to the egg salad — I add shredded carrots.
A quick way to break up the eggs is to use a vegetable grater. The results in an even and fluffy texture.
I love to add avocado to this recipe for a “California style” flavor and it adds to the creamy consistancy. YUM!
Cutting your eggs with an eggcutter first in one direction and then turned 90 degrees makes is really easy and fast…not to speak of the clean up! I hate cleaning any kind of eggyolk off the counter.
Yum! I also love the curried egg salad. In the curried version, adding a little mango chutney and dried currants or soft raisins at the end really puts this picnic favorite over the top. I used to break down the boiled eggs by putting all of them in a bowl and then pulling the back of two forks through them until they were the right consistency; while they turn out fantastically that way, Chopping them, as you suggested, is now my favorite method. Green onions are a good way of adding a little punch without the overkill that regular onions can impart. Thanks for another great recipe!
I like the curry idea and the bit of mustard – sunflower seeds are probably nice for crunch. I like bacon bits in mine for the crunch.
Very good recipe but could could use some mustard and extra pepper to give some extra flavor.
My favorite way to eat egg salad: throw some roasted sunflower seeds on top, it adds a great crunch.
I had no respect for celery until about a year ago. It was that watery crunchy veg that tasted good with peanut butter, and not much else to me.
Recently, I’ve become a celery saluter. By itself, celery is fine, but in dishes like this egg salad it adds a certain something that wakes up the whole dish.
Ah, egg salad sandwiches are one of my favourite treats! Yours looks delish–will have to try adding in curry. I like to make mine with just a pinch of dry mustard, a little mayo, and a small teaspoon of sweet pickle relish.
Great recipe. My only dislike is using vinegar. Tried boiling with vinegar and made the egg shells much tougher to peel off after cooling.
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