One of my favorite ways to eat hard-boiled eggs is in an egg salad sandwich. I always thought egg salad sounded gross, but one day I was out golfing with my dad and we had lunch at the clubhouse. They were low on a lot of food that day and an egg salad sandwich was one of the only options, so I said I would try it. And I am so glad I did, they are delicious! My dad told me how easy it is to make, and taught me, and now it’s my turn to share!
There are two major aspects to getting a good egg salad sandwich: perfect hard boiled eggs, and the right consistency. I posted a couple weeks ago about how to cook a perfect egg, which is my trick for getting them just right. That’s not the hard part. The most difficult is getting just the right amount of all the ingredients. Most of the time I just wing it, but I have made it so many times I have a pretty good idea of just how much to add. That being said, you don’t have to follow my recipe exactly. If you like yours more mustardy, then add more mustard. I also know people will sometimes add other things such as diced celery to their egg salad. I like it plain, but it would be easy to make that variation.
Personally, my egg salad has to be cold. I like to make it a few hours before I want to eat it, then let it refrigerate. Once I make the egg salad, I cover the mixture and put it in the refrigerator until I am ready to use it. This also works to save whatever you have left over for another time. You just don’t want to make your sandwich and then put it in the fridge because the bread will get soggy.
- 4 eggs hard-boiled
- 2 tbsp mayonnaise
- 1/2 tsp mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 slices bread
Mash the eggs into small pieces (I like to use my potato masher)
Mix in the mayonnaise, mustard, salt, and pepper
Spread half of the mixture on each sandwich