An egg salad sandwich is one of the easiest sandwiches in the world to make, especially if you have hard boiled eggs already made. It's also a great way to use up leftover eggs after Easter.
How to Make an Egg Salad Sandwich
How do you make an egg salad sandwich? Just chop up some hard boiled eggs, add a little chopped celery for crunch, some green onions or chives for the green factor, a dash of salt and pepper for seasoning, and a spoonful of mayonnaise to bind everything together. Easy!
For Easy-Peel Eggs, Try Steaming
Ever have hard-to-peel hard boiled eggs for egg salad sandwiches? Try steaming them!
How to Steam Hard Boiled Eggs
Tips for the Best Egg Salad
- Add a dash of curry powder. There is one more ingredient that will give your simple egg salad a special zing, and that is a dash of yellow curry powder. Not only will the curry powder give your egg salad sandwich a gentle spicy lift but it will also give it a bit more color as well.
- To mayo or not to mayo? You can substitute the mayonnaise in an egg salad sandwich with some ripe avocado; if you do that you'll need to add some vinegar or lemon juice for an acidic component, and add more salt than you would expect. Personally, I prefer my egg salad sandwich with a hefty amount of mayonnaise. That said, the amount of mayonnaise is completely a matter of taste.
More Egg Salad Add-Ins
Since we first posted this recipe, so many of you have chimed in with your favorite versions of egg salad. Here are a few great ideas for add-ins.
- Chopped bell pepper
- Pickles or pickle relish
- Smoked paprika
- Chopped green or kalamata olives
- Chopped cooked bacon
How to Avoid a Soggy Egg Salad Sandwich
The best way to avoid a soggy egg salad sandwich? Make your sandwich by laying a piece of lettuce over the toast, adding the egg salad, layering another piece of lettuce, and topping with the bread. The lettuce helps keep the bread from absorbing liquid from the egg salad.
The egg salad filling can also be prepared up to a day ahead and kept refrigerated. Wait to assemble your sandwich until just before eating.
Peeling and Slicing Eggs for Egg Salad
Peel the hard boiled eggs by gently tapping them several times on a clean counter or cutting board, cracking them all over. Then gently peel the shells away from the eggs. If the shells are stubborn or clinging to the eggs, try peeling them under running water. Some eggs peel easily, while others can be frustrating. That's just how it goes (FYI, the older the eggs, the easier they peel once hard boiled).
Use any one of these kitchen tools to quickly slice or mash them to make egg salad.
- Egg slicer — slice then in one direction and then the other
- Potato masher
- Pastry cutter
More Recipes for Egg Salad
Quick and Easy Egg Salad Sandwich
This recipe makes enough egg salad for one sandwich. If you are making more than one sandwich, you can easily scale up this recipe.
To make easy-to-peel hard boiled eggs, fill a saucepan with an inch of water and insert a steamer basket. Bring the water to a boil and place the eggs in the steamer basket. Cover the pan and let the eggs steam from the boiling water for 15 minutes. Then shock with cold water and peel.
You can also make easy-to-peel hard boiled eggs by cooking them in a pressure cooker.
1 large egg, hard-boiled, peeled, and chopped (See Recipe Note)
1 to 2 tablespoons mayonnaise, to taste
2 tablespoons chopped celery
1 tablespoon chopped green onion or chives
Pinch curry powder
Kosher salt and freshly ground black pepper to taste
2 slices white, wheat, multigrain, or rye bread, toasted or plain
Make the egg salad:
Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and green onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon.
Assemble the sandwich:
Toast your bread slices if making the sandwich with toast. Put a layer of lettuce on one slice of bread, spread the egg mixture on top of the lettuce, put another slice of bread on top.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 2g||8%|
|Total Sugars 5g|
|Vitamin C 4mg||18%|
|*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.|