What is the ingredients for 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!

How do you keep egg salad sandwiches from getting soggy?

To keep the texture of your egg salad sandwich intact, place two large (and dry) pieces of lettuce between the filling and the bread . The leaves will create a barrier that will keep your bread from soaking up the moisture of your egg salad filling, ensuring a dry and appetizing texture for longer periods of time.

Do you chop or mash eggs for egg salad?

Recipe developer and cookbook author Sheri Castle suggests that "for a salad with hearty texture that won't turn gummy or pasty, use your hands to crumble the eggs instead of chopping the whites and mashing the yolks with a fork ." You will, of course, want to wait until the boiled eggs are cool enough to handle, but ...

How to spice up an egg sandwich?

Egg Sandwich Toppings At a minimum, I recommend meat and a slice of cheese, with crispy bacon and cheddar cheese being my go-to favorites. However, breakfast sausage patties, ham, or even venison bacon are favorite alternatives of mine. For a more non-traditional route, you can add sliced avocado and / or tomato .

Why is my egg salad bland?

If you've properly seasoned your egg salad and it still seems bland, add an acid . A few teaspoons of lemon juice or white wine vinegar will sharpen and enhance the flavours. Now you have all the tips and tricks to make the best egg salad possible, it's time to get cracking!

Why does my egg salad get watery in the fridge?

What Makes Egg Salad Watery? Every ingredient that goes into egg salad has water in it. Salt and sugar in the dressing draw the water out of the ingredients as they sit , and they make your egg salad watery regardless of whether it's in the fridge or in a sandwich.

Why does my egg salad taste bad?

If your egg salad looks good but has a sour or bitter taste, it's best to throw it away. In some cases, you might notice small bubbles or fizzing when stirring the salad. These are telltale signs of microbial growth . Refrain from tasting the salad, and discard it immediately.

Why does my egg salad get so watery?

That's because onions contain water that gets pulled out by the salt and sugar in the dressing . If you're worried about your egg salad getting watery, there is one quick ingredient swap that can make all the difference. Use green onions or chives instead of regular onions.

Is egg mayonnaise the same as egg salad?

Egg Mayonnaise: This dish tends to have a smoother texture due to the simpler ingredients . Flavor:Egg Salad: The additional ingredients in egg salad contribute to a more complex and flavorful dish, with the mustard, vegetables, and seasonings adding depth to the taste.

What is cold holding for sliced egg salad?

The maximum cold-holding temperature for sliced egg salad sandwiches is 41°F (5°C) . Egg salad is a very high-risk product. It contains eggs, mayonnaise, and some vegetables, making it very likely to be contaminated if unattended. Ideally, egg sandwiches must be consumed within three to five days of refrigeration.

How to make a round sandwich egg?

The secret is to cook the eggs in a round egg ring . Set the ring on a hot pan, crack in an egg and let it cook. The finished egg is the perfect size and shape to fit on an English muffin.

Egg Salad Recipe - Makes the BEST Sandwiches! (2024)

This easy egg salad recipe makes the best egg salad sandwiches! It starts with perfectly hard boiled eggs and a simple, creamy dressing.

Egg Salad Recipe - Makes the BEST Sandwiches! (1)

Growing up, we would often have egg salad sandwiches for lunch. My mom’s recipe for egg salad was simple, with just eggs, mayonnaise, mustard, salt and pepper.

I’ve made a few changes to her simple recipe but I’ve kept everything that you crave in a classic egg salad recipe. This egg salad is packed with flavor, yet so easy to make!

You can make this egg salad ahead and refrigerate it for up to three days, so it’s great for meal prep. If you cook your eggs ahead of time, this egg salad recipe comes together in just minutes. It’s perfect for a quick lunch. For more delicious sandwich ideas, try this Chicken Salad Recipe or my classic Tuna Salad.

Why You’ll Love this Egg Salad Recipe

Easy! It’s quick to make with just 5 ingredients, plus salt and pepper.
So Flavorful. This egg salad recipe is packed with flavor and has the perfect amount of creamy dressing. Your egg salad sandwich will be creamy and flavorful, not soggy.
Make-Ahead Friendly. It’s great to meal prep for make ahead meals and snacks.

Egg Salad Recipe - Makes the BEST Sandwiches! (2)

How Healthy is Egg Salad?

Egg salad is a healthy meal option. Eggs are a relatively inexpensive, high protein food. They are nutrient-dense and fill you up so you won’t be hungry again right away.

You can use either plain Greek yogurt or mayonnaise in this recipe. Greek yogurt is a healthier option and I bet you won’t taste the difference. You can use mayonnaise if you prefer.

You might also like this Deviled Eggs recipe. If you find yourself with extra hard boiled eggs, they’re great to make for quick snacks.

Recipe Ingredients

You’ll need only a few ingredients for this egg salad recipe. If you have a favorite egg salad ingredient, add it in! This recipe is easy to customize to your tastes.

Egg Salad Recipe - Makes the BEST Sandwiches! (3)

Hard Boiled Eggs: I use 6 eggs to serve 4 people. You can scale the recipe up or down to make more or fewer servings.
Plain Greek Yogurt or Mayo: Both mayonnaise and plain Greek yogurt work well to make a creamy dressing.
Dijon Mustard: I usually use smooth Dijon mustard, but grainy mustard or even yellow mustard work well too if that’s your preference.
Red Onion: Chop it finely so that its sharp flavor doesn’t overwhelm the other ingredients.
Fresh Chives: For a pop of flavor and color.
Salt & Pepper: Adjust the amounts to your tastes.

How to Make Egg Salad

There are only a few steps to making the best egg salad. You can find the full recipe with ingredient amounts and instructions in the recipe card below.

Hard boil your eggs. You can cook the hard boiled eggs on the stove, or make Instant Pot hard boiled eggs or air fryer hard boiled eggs. Then let the eggs sit in a bowl of ice water (ice bath) to stop the cooking process.

Egg Salad Recipe - Makes the BEST Sandwiches! (4)

Peel and chop the eggs. Finely chop the red onion and chives.

Place the eggs in a mixing bowl. Add the yogurt or mayo, Dijon mustard, red onion, chives, salt and pepper. Then stir everything together.

Egg Salad Recipe - Makes the BEST Sandwiches! (5)

Serving Suggestions

Serve egg salad in an egg salad sandwich or wrapped in lettuce for a light lunch. I also like to serve this egg salad on a piece of toasted bread, topped with sliced avocado.

How Long Does Egg Salad Last?

Egg salad can be stored for 3 days in an airtight container in the refrigerator. Refrigerate it promptly and never leave egg salad out for more than 2 hours at room temperature.

Recipe Tips

Hard boil the eggs ahead of time and refrigerate for faster prep.
Try adding finely chopped celery, shallot or green onion in place of the red onion. Add other fresh herbs in place of or in addition to the chives.
You can use yellow mustard in place of the Dijon mustard if you prefer.
Taste the egg salad after mixing everything together and adjust the seasonings to your tastes. If it’s not creamy enough, stir in a little more mayonnaise or Greek yogurt.

5 from 13 ratings

Egg Salad Recipe

Servings: 4 servings

Prep Time: 10 minutes mins

Cook Time: 14 minutes mins

Ingredients

▢ 6 large eggs
▢ ¼ cup plain Greek yogurt, or mayonnaise
▢ 2 teaspoons Dijon mustard, or yellow mustard
▢ 3 tablespoons finely chopped red onion, or to taste
▢ 2 tablespoons chopped fresh chives
▢ ¼ teaspoon salt, or to taste
▢ ¼ teaspoon black pepper, or to taste

Instructions

Cook eggs: Fill a medium saucepan or pot with enough water so that it will cover the eggs by ¾ to 1 inch when you add the eggs to the pot (but do not add the eggs yet). Heat over high heat until the water comes to a rolling boil. Then reduce the heat to a gentle boil and very gently lower the eggs into the water using a slotted spoon or metal strainer. Immediately increase the heat so that the pot comes back to a gentle rolling boil. Boil the eggs for 14 minutes, adjusting the heat as necessary to maintain a gentle rolling boil.
Immediately transfer the eggs to a bowl of ice water and let them sit for 5 minutes. Peel the eggs.
Chop the eggs and place in a medium mixing bowl. Add the plain Greek yogurt (or mayonnaise), Dijon mustard, chopped red onion, chives, salt and pepper. Stir until well combined.
Taste and adjust seasonings, as needed. If the egg salad isn't creamy enough, stir in a little more yogurt or mayo.
Serve egg salad in a sandwich or wrap, on toasted bread topped with sliced avocado, in lettuce wraps, or as desired.

Notes

Store egg salad in an airtight container in the refrigerator for up to 3 days.

Serving: 1/4 recipe, Calories: 110kcal, Carbohydrates: 2g, Protein: 10g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 246mg, Sodium: 273mg, Potassium: 112mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 432IU, Vitamin C: 1mg, Calcium: 59mg, Iron: 1mg

Nutrition information is an estimate.

Cuisine: American

Course: Lunch

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