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Egg Salad Sandwiches

December 28, 2010 by Joy the Baker 125 Comments

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No more cookies, please.

I only want to eat sandwiches and garlic until I stink.

Wait… that’s weird.

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While I do have a serious aversion to baked goods this week… I still seem to be eating Nutella from the jar.

It’s complicated.

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Can I tell you the secret to super delicious Egg Salad?

Fresh herbs and lemon.  Yes!  The brightness of herbs and lemon really balance out creamy eggs and mayo.  Whole grain mustard is always a good idea too.

If I had little pickle bits to add to the salad… this would be one of my favorite things ever.

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Egg Salad Sandwiches

makes 4 sandwiches

Print this Recipe!

8 hard boiled eggs, peeled and cut in half

heaping 1/4 cup mayonnaise

heaping teaspoon whole grain mustard

1 teaspoon finely chopped tarragon

2 teaspoons chopped flat leaf parsley

2 tablespoons finely diced shallots

2 teaspoon fresh lemon juice

salt and pepper to taste

bread

Making egg salad is super easy.  Once the eggs are hard boiled and peeled, and the herbs and shallots are chopped, dump everything into a medium bowl.  Use a fork to break up the egg whites and yolks and incorporate all of the ingredients.  Add more mayonnaise if you’d like it more creamy.  Add salt and pepper to taste.  Spoon onto good bread and enjoy.  Store egg salad in the fridge for up to 4 days.

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  1. Milo

    August 15, 2021 at 8:50 am

    I love egg salad and can’t wait to try it. I am salivating.
    I eat stone ground whole grain mustard from the crock.

    Reply
  2. Chad

    October 6, 2013 at 11:49 pm

    Just made this tonight. It’s wonderful. I really like the shallot. Mine came out pretty fluffy, as I smashed and mixed the eggs in a lot. Thanks so much!

    Reply
  3. Marilyn

    June 26, 2012 at 6:23 pm

    Joy, although I didn’t have any herbs avaliable I made a simple egg salad with smoked paprika and ground mustard….I was feelin’ fancy so I made finger sandwiches ;) Thanks for the recipe!

    Reply
  4. Maria

    July 28, 2011 at 10:04 am

    Made this today for lunch. Just finished eating it. Loved it! I did not put any mustard since I had none, but it was still super yummy nonetheless, even my two year old little monster ate it all up :) Thanks for sharing Joy.

    Reply
  5. Glo

    July 26, 2011 at 11:54 pm

    The eggs are boiling, and I’m tasting this in my mind as I speak. Going to pick a hearty grain bread for these little jewels. Thanks for reminding us that fresh spices and lemon can make almost anything taste so yummy!

    Reply
  6. Sherlly

    March 10, 2011 at 9:54 am

    Yummy! Will soon need to prepare this and share with my coworkers.

    Reply
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  1. Welcome to Salad Town — Joy the Baker says:
    July 25, 2011 at 9:52 am

    […] *** Egg Salad Sandwich […]

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  2. The Best Egg Salad I’ve Ever Had « The Pajama Chef says:
    May 8, 2011 at 3:45 pm

    […] The Best Egg Salad I’ve Ever Had [from Joy the Baker] […]

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