This classic egg salad sandwich recipe reminds me of simpler times and takes me back to my nana's kitchen. She used to pack me an egg salad sandwich everyday for school and since then it has been my favorite sandwich filling.
I can still remember that soft white bread with the creamy filling in the middle that she placed in my lunch kit. It brought a smile to my face at lunch time. Who would have thought eggs and mayonnaise would make such a comforting combination?
Another comforting combination are these classic deviled eggs!
A bit of history
Egg salad has been served from our kitchens for quite some time, with the earliest known recipe dating back to 1896. It was a frugal way to use boiled eggs and it quickly became a household favorite. It was served either between two slices of bread, on top of crisp lettuce or served on top of freshly sliced tomatoes.
Its often compared to deviled eggs, which carries that same creamy appeal but instead of stuffing the egg whites, everything is mixed together to make this perfect sandwich filling.
Eggs were cheap then, and the egg salad sandwich was regarded as an affordable meal that was protein rich. In comparison to the chicken salad sandwich which came with a steeper price tag. The egg salad offered a nourishing and thrifty alternative for families stretching their dollar.
Jump to:
Egg Salad Ingredients
Classic and flavorful
- Large eggs- The main ingredient of the recipe. They're boiled, smashed and bring comfort in every bite.
- Mayonnaise- Rich, creamy in flavor and ties everything together. It brings a familiar flavor from our childhood sandwiches.
- Mustard- It brightens the flavor with a gentle kick, just enough to keep things interesting.
- Celery- Crisp and refreshing. Celery gives this smooth egg salad more texture with the satisfying crunch of it.
- Onion- Adds more flavor and texture, just the way grandma made it.
- White sugar- A hint of sweetness that rounds out all of the flavors.
- Dried dill- Compliments the eggs and adds a bright flavor that makes me think of the garden.
- Paprika- Adds colour, flavor and aesthetic appeal.
- Salt and pepper to taste- These two flavors bring out the flavors of all the other ingredients. Taste as you stir until its just right. No double dipping though!
See recipe card for quantities.
How to make this classic egg salad sandwich recipe
1: Boil the eggs.
2: While eggs are boiling dice the onions and celery, set aside.
3: In a medium bowl add in the mayonnaise, mustard, sugar, dill, paprika, salt and pepper. Mix.
4: Stir in the celery and onion.
5: Peel and roughly smash the eggs.
6: Add eggs to the mayonnaise mixture and mix.
7: Place in the fridge for at least two hours before serving.
8: Serve on bread with lettuce, salt and pepper.
Hint: Only boil the eggs for 12 minutes, if you over boil them they will have that green tint to the yolk. The yolks should be a nice yellow colour only.
Top tips for this classic egg salad sandwich recipe
- Place it in the fridge for at least 2 hours before serving. It allows the flavors to really pop.
- Served best on soft white bread or on a croissant
- Add lettuce and a slice of tomato if wanted
- Serve with salt and pepper to make it even more delicious
What to serve with egg salad sandwiches
This classic egg salad sandwich recipe can be served with:
- Plain potato chips
- A green salad
- Sliced cucumbers
- Pickles
- Fresh carrot sticks
- Fresh fruit like apple slices or grapes
- You can also eat it on crackers instead of as a sandwich
How long does egg salad last?
Store the egg salad in an airtight container for up to 3-4 days in the fridge.
Related
Classic Egg Salad Sandwich Recipe
Course: MainCuisine: AmericanDifficulty: Easy15
minutes12
minutesA classic egg salad sandwich
Ingredients
8 large eggs, boiled
2 Tbsp. yellow or white onion, finely diced
¼ cup plus 1 Tbsp. finely diced celery
½ cup mayonnaise
1 ½ tsp. prepared mustard
1 tsp. white sugar
¼ tsp. drilled dill
⅛ tsp. paprika
Salt n pepper to taste
Directions
- Add eggs to a pot and bring to a boil on high heat. Once they start to boil turn down to medium high heat and boil the eggs for 12 minutes.
- While the eggs are boiling, dice the onion and celery then set aside.
- In a small bowl add in the mayonnaise, mustard, sugar, dill, paprika, salt and pepper. Whisk together.
- Mix in the onions and celery.
- Remove the eggs from the pot with a slotted spoon and smash them lightly to crack them and let the heat out. Once you can handle them peel the shells off under warm running water and place the eggs in a bowl.
- Roughly smash the eggs and then add them to the mayonnaise mixture and mix.
- Place in the fridge to chill for at least 2 hours before serving.
- Serve on white bread or on a croissant with a slice of tomato and lettuce if desired and salt and pepper.
Notes
- Store in an airtight container for up to 3-4 days in the fridge
Comments
No Comments