Delicious Egg Salad Sandwich Recipe

The egg salad sandwich has long been my personal opinion that it is too ugly to look at, let alone eat. I'm referring to the mayo bombs with no structure served on soggy white bread. Approximately once a week, a salad sandwich following this description arrives at my house, wrapped in tight-fitting plastic, courtesy of Wayne's visits to the local sandwich shop. I constantly look at him with scepticism and ask, "Really?" Is that something you actually want to eat? It's just not making sense to me. Generally speaking, he isn't a big fan of eggs. Whoever was in charge of casting the egg salad sandwich spell on him did a fantastic job.

Egg Salad Sandwich

Ingredients

• 6 large eggs
• 1-2 tablespoons mayonnaise (or Greek yogurt)
• Salt and pepper
• A tiny squeeze of lemon juice
• 2 stalks celery, washed and chopped
• ½ bunch chives, chopped
• 2 small handfuls of lettuce
• 8 slices of whole grain bread, toasted

Directions

• Place the eggs in a pot and cover with cold water by a ½-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.

• Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.

• To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.

Make 4 sandwiches.

You may have never had an egg salad sandwich, but now you can make one yourself! If you're interested in learning how to make this delicious sandwich, please check out our post on how to make the perfect egg salad sandwich. This recipe is super simple and requires only a few ingredients. It's one of our favorite lunch options for any day of the week!

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Ingredients

  

• 6 large eggs
• 1-2 tablespoons mayonnaise or Greek yogurt
• Salt and pepper
• A tiny squeeze of lemon juice
• 2 stalks celery washed and chopped
• ½ bunch chives chopped
• 2 small handfuls of lettuce
• 8 slices of whole grain bread toasted

Instructions

 

• Place the eggs in a pot and cover with cold water by a ½-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.
• Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.
• To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.

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