Egg Salad Sandwich
This egg salad recipe is easy to make, quick to customize and a hit with adults and kids. A flavorful egg salad sandwich on some homemade bread is hard to beat.
Equipment
- mixing bowl
- egg slicer
- knife
- cutting board
- fork
Ingredients
- 8 eggs hard boiled
- ⅓ cup mayonise or greek yogurt
- 2 TBS yellow mustard
- ¼ cup pickles diced
- 1 tsp salt
- 1/4 tsp pepper
- 1 TBS chives chopped fresh from the garden (optional)
- 1 celery rib diced (optional)
Instructions
- Hard boil the eggs. I like to use the stove top method. Simply add the uncooked eggs into a pot and cover with water to 1 inch. Turn to medium high heat and cook until they boil. Take off the heat and cover with the lid to cook for 10 minutes. Run cold water into the pot to make it easier to peel.
- To make the egg salad, peel the hard boiled eggs. Use an egg slicer or mash with a fork or pastry blender.
- Add the mayonaise (or greek yogurt), mustard, salt and pepper. Chop the pickles and add the the salad. This would also be the time to add in any of the extras - chives, celery, onion flakes or avocado.
- Spoon onto your bread and enjoy! The sandwich goes well with fresh pickles, lettuce or tomatoes.
Notes
The filling can be made several days ahead or at your convenience. Just store it in your frig and it will last 3-5 days.
Additional add-ins:
- Chives - 1 TBS of Fresh from the garden is best!
- celery -Add one rib, chopped
- dried onion flakes - Add 1 tsp to the recipe
- Avocado - Mash half an avocado to add into the egg salad
- Siracha - Make it spicy and add a 1tsp or to the level of heat you like.