My Favorite Egg Salad Sandwich

My favorite egg salad has to have 2 important things: lots of eggs and lots of flavor! This recipe is simple enough yet SO good! I serve it to guests and also make up a batch for quick egg salad sandwiches at home. No matter how I serve it, it gets rave reviews! Don’t forget to make some of my favorite Rice Krispy Bars for dessert! 🙂Egg Salad SandwichI hesitated to share my favorite egg salad sandwich recipe with you because it seems to be something that people take VERY seriously. Some say miracle whip, some say only mayo, some say celery is a must, some folks swear by dijon mustard. I’m not here to change any of that! This is just my favorite recipe and one that I will make when I want to feed my hungry crew because I know they will love it. It doesn’t hurt that we raise chickens and I always seem to have dozens of eggs on hand!How to Make Egg SaladThe most important part is the eggs, of course! As I mentioned I have a never-ending supply of eggs of all sizes so making egg salad is something we do often. I have learned to use the older eggs first as very fresh eggs won’t peel well no matter what tips and tricks you use. I try to pick eggs that are all the same size and often use duck eggs in egg salad as they are bigger and we love an egg-loaded egg salad sandwich. (that was a mouthful!)How I Make Hard Boiled EggsAdd all my eggs to a large pot. Cover with cool tap water. Set on the stove, turn to high heat, and then set a timer for 14 minutes. When the timer goes off, take the pot off the stove and place eggs in cold (ice) water. I start peeling after a couple of minutes. Some folks say the longer they cool the easier they are to peel. And if I am being completely honest, I don’t always use the ice bath. Sometimes I just drain the boiling water and fill with pot with cold tap water. What can I say? I do what I want. 😂Now, this method doesn’t work for everyone. Some people’s stoves heat at different speeds and the eggs need more or less time. Sometimes you start off with very cold eggs (I don’t because we don’t refrigerate our eggs) and the eggs need more time. And some folks (like me) grew up with the green discoloration around the yolk and actually prefer a very hard boiled egg! (The green discoloration occurs when eggs have been cooked for too long or at too high a temperature.)I don’t want to tell anyone how to boil eggs because it seems like most folks have a grasp of what works best for them. Simply Recipes offers a great standard guide for How to Boil Eggs if you want more instruction.Egg Salad SandwichA classic egg salad for sandwiches is hard-boiled eggs + mayo and a little salt and pepper. Serve on bread and call it a day. My perfect egg salad sandwich is on a croissant. We never had croissants growing up and to this day it seems so decadent! There is just something special about a soft, buttery croissant that screams egg salad or tuna salad to me. I also like one piece of lettuce. No more, no less. I’m weird.I find that this recipe is perfect as-is for egg salad sandwiches. If you are making this recipe to serve as egg salad, you can add a bit more mayo to make it creamier. How Long Does Egg Salad LastEgg salad will last up to 5 days in the refrigerator. Experts recommend that egg salad should be discarded if left out for more than 2 hours at room temperature. I’ve been known to indulge in an egg salad at a BBQ that I know has been out for a while. Remember, I’m a rebel! #noragretsJust in case you were wondering how much egg salad to make so you don’t have leftovers, try this ratio: 2-3 hard-boiled eggs per person. There’s a little wiggle room in the number of eggs because it depends on how many other ingredients are in the egg salad.Looking for the perfect lunch? Try these:Tuna Salad SandwichBuffalo Chicken WrapsGreek SaladJalapeno Chicken SaladOne of my favorite sandwiches, this egg salad is packed with flavor! Course: Main Course Cuisine: American Keyword: Egg Salad Servings: 6 sandwiches Calories: 326 kcal 12 eggs, hard boiled 1/2 cup mayonnaise 1 teaspoon mustard 1/4 teaspoon celery seed 1/4 teaspoon paprika ` 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper 1/4 cup green onion, diced 1/4 cup cooked bacon, crumbled 2 tablespoons chopped shallot, for garnish (optional)Boil EggsIn a large pot, arrange the eggs in one layer. Fill with water until about 1/2-inch above the eggs. Bring the pot to a boil, cover, and remove from the heat. Let sit for 14 minutes. While the eggs are cooking, prepare an ice water bath in a large bowl. Once the eggs are done, transfer them to the ice water bath using a slotted spoon. Let cool for 1 to 2 minutes.Peel the eggs under water and pat dry with a paper towel and then chop.Egg Salad SandwichAdd chopped eggs to a large mixing bowl.  Stir in the mayonnaise, mustard, celery seed, paprika, salt, pepper, green onion, and bacon. Add about 1 cup of the egg salad to a croissant or sandwich bread. (Add lettuce, tomato, or whatever ingredients you prefer on your sandwich!)I find that this recipe is perfect as-is for egg salad sandwiches. If you are making this recipe to serve as egg salad, you can add a bit more mayo to make it creamier.Ready for dessert? These are always crowd pleasers!Oreo Rice Krispy BarsSmoothie RecipesPecan Buttermilk Cake meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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