Hot, humid July or any summer day just about scream for a no-cook meal. Even better if it’s a meal that’s served chilled! What could be better than the Best Egg Salad Sandwich paired with Marinated Asparagus?
The Best Egg Salad Sandwich
The only bummer? It’s much too hot to enjoy this meal on the deck! Now, I have a disclaimer. Some say a sandwich can’t be dinner or supper (just think evening meal) but I say there are times to throw those notions out the window and when it’s so hot it’s up in the 90’s is one of those times!
About the Best Egg Salad Sandwich:
I grew up old school – no one ever “taught” me how to make egg salad or tuna salad or so many simple recipes. I just learned by seeing it done and riffing. This is what leads me to say it seems a bit strange to me to have a “recipe” for an Egg Salad Sandwich. This specific combination of flavors is so perfect, though, I just have to pass it on.
The best thing about a recipe for the Best Egg Salad Sandwich is that it eliminates all the guesswork. Don’t you just hate trying to fix up Egg Salad after it’s made? Adding a bit more of this or a bit more of that until it’s just right? And there’s no going back from too much mayo once mixed, so you’re best to get it right the first time!
I don’t have a sure source for this recipe; I seem to remember this was originally based on a recipe from Cook’s Illustrated or America’s Test Kitchen. After all, who else would have the chutzpah to publish a recipe for egg salad of all things? 🙂 Well, maybe me, lol! By the way, I’ve checked their sites and found some similar recipes so chances are I put my own spin on the basic outline.
Marinated Asparagus
Making the Best Egg Salad Sandwich:
First of all, you are going to need hard-boiled eggs for this recipe, and the recipe demands that they be cooked perfectly (or close enough) for the sandwich to taste great.
I have three recipes for hard-boiled eggs on my site:
- The first is for Best Basic Hard Boiled Eggs and the eggs are simply brought to a simmer on the stovetop, then the heat is turned off and the eggs gently cook.
- This is a more recent addition to my site, and the method is on the newer side for me. Eggs, Easy Peal Steamed.
- Last is this recipe for Instant Pot Eggs, A Dozen Instant PotHard Boiled Eggs. This is the recipe I use the most often. I love my IP, especially for hard boiled eggs!!
Of course, if you have your fave way of cooking eggs, feel free to use it. For this recipe, you’ll need six eggs and for best results, use large eggs.
Options:
If you don’t have dry mustard, sub in (to taste) a little Dijon, a teaspoon or two. If you’d like, use some garlic or onion powder; those are common additions to egg salad. So is either sweet pickle relish or a dill pickle relish.
This can easily be changed into a deviled egg salad or a curried egg salad. For deviled egg salad, simply add elements of your favorite deviled egg recipe. Maybe it’s a teaspoon of hot sauce or a little cayenne. For curried egg salad, add a teaspoon, or to taste of plain old grocery store curry powder.
Storing:
Egg salad, while at its best eaten on the same day, stored in a tightly covered container for two or three days. It will, like many items containing mayo, become watery and need to be drained a little or stirred back together.
Do not freeze. The outcome will not be good!
Saving Money on the Best Egg Salad Sandwich:
Eggs have always earned their reputation as being a bargain protein, easily had, and quick to make/cook and get on the table. Still, there are a few strategies to be aware of. If shopping at the grocery be aware of sales that are often just before almost any holiday and pick up extra when they are at a low. Other great options are buyer’s clubs or discount stores like Aldi or Lidl.
Eggs, according to the National Egg Board, keep well for 4 to 5 days after the pack date, or about 3 weeks after buying. The hard boiled eggs, by the way, can be safely used up to a week in the shell or only a day if peeled.
Mayo is best, like most pantry items, bought on sale. You’ll find great sales all through the summer, again, especially before the holidays. Summer is a great time to stock up on most condiments for the year. If you miss those, try to find sales before the Super Bowl. It’s like a “Hail Mary” for sales on many items and the Superbowl has become a major food holiday.
Bread has so many variables that you’re on your own! Do what you think is best. I do feel that egg salad is best eaten with plain old white sandwich-type bread, but maybe that’s just because that’s what I grew up on back in the 60s.
Grandma’s Refrigerator Pickled Beets
I hope y’all enjoy this simple but delish version of egg salad or one of your own during the heat of summer. I just say so because sometimes it’s easy to overlook or dismiss some of these simple old-fashioned, easy to get on the table recipes.
Pair them with simple salads and maybe a marinated vegetable like my asparagus or pickled veggies like pickled beets, or almost anything else that’s cool or crisp and creates a contrast for that creamy sandwich filling. You might want to peek at the recipe for my Grandma’s Pickled Beets. They’d be perfect as a side, too.
Enjoy, and I’ll see you next time! (This recipe was first published by me in 2012 and updated over 10 years later, in 2023. And it still stands the test of time!) Happy Cooking!
Mollie
The Best Egg Salad Sandwich
The Best Egg Salad Sandwich
- Yield: 4 servings 1x
Ingredients
- 6 large eggs, hard-boiled
- Scant 1/4 cup mayonnaise; I start with about 3 tablespoons and add more if needed
- 2 tablespoons minced onion
- ½ stalk celery, minced finely
- 1 to 1 1/2 teaspoons dry mustard, to taste
- 2 teaspoons of lemon juice
- ¼ teaspoon salt, optional
- 6 grinds black pepper
Instructions
Dice hard-boiled eggs and add to a medium sized bowl.
Mix all other ingredients together in a small bowl and then fold into eggs. Mix gently.
Notes
- Serve on plain or toasted bread with thin slices of red onion, if desired.
To easily cut eggs the perfect size for Egg Salad, Potato Salad, or another use? Push them right through a baking rack! Use your hands or the bottom of a pan.
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