No one asked for my favorite egg salad recipe but I wouldn’t let a silly detail like that get in between you and ONLY THE VERY BEST EGG SALAD SITUATION. There’s something about these post-Mardi Gras, nearly spring days that make me feel like Easter and all the subsequent egg dying is in the air. I’m skipping the dying and headed straight for the egg salad, friends. I mean… go ahead and start boiling your water now.
The invitation is to buy an extra dozen, whip up a batch of this bright and zingy egg salad and see just how many things in your fridge can be vessels for egg salad. It’s a surprising amount. It’s just about everything.
Now, here’s lunch!
Here are the ingredients you’ll need for this classic egg salad recipe:
• perfect hard boiled eggs (how to boil them perfectly detailed below)
• a few tablespoons mayonnaise
• a few teaspoons whole grain, stone ground, or dijon mustard
• curry powder and celery seed for depth. The curry will add just the faintest hint of spice and the celery seed reminds me of a Bloody Mary.
• fresh herbs like dill and chives
• sea salt and fresh cracked black pepper
• apple cider vinegar
• turmeric
• optional add-ins: thinly sliced celery, green onion, chopped pickle, a dollop of greek yogurt, pickle relish, parsley.
One of my favorite toppings for my egg salad sandwiches is a thinly sliced pickled red onion. A quick soak with vinegar and sugar will soften and brighten the onion slices, making them a perfect compliment to creamy and rich egg salad.
How to perfectly boil and peel eggs:
There are countless ways to boil an egg. The best way is the way that you can replicate time and again, boiling an egg to perfectly yellow (without greyed egg yolks) and a set but not overly firmed white. Take the eggs you’d like to boil out of the refrigerator to rest while water comes to a boil. I fill a small saucepan with cool tap water and bring the water to a boil. Lower the eggs into the boiling water using a spoon. Reduce heat to medium and simmer the eggs for 11-12 minutes.
Remove from heat and run eggs under cold water for several minutes.
I find it easiest to peel eggs while they’re just slightly warm. Crack on the countertop and run the cracked egg under cool water to coax the shell membrane away from the egg white. Store in the refrigerator until it’s time to make egg salad.
Key to the best egg salad recipe is TEXTURE. I like to chop the eggs and whites fairly fine.
In a medium bowl stir all of the ingredients together well. The yolks will break down with the rest of the ingredients creating a creamy texture.
Taste the salad as you’re incorporating the ingredients. I find that I always want to add a bit more salt and acid (apple cider vinegar or even a tiny splash of lemon juice will do)!
Let’s layer these sandwiches!
Choose your bread. Everyone wants different things from a sandwich. When it comes to egg salad, I want a soft sandwich with just a hint of crunch. I start with un-toasted potato bread spread with a thin layer of mayo on both sides.
I like a single layer of both pickled onions and radishes on one slice of bread and a thick smear of egg salad over the second slice.
Lettuce is an optional add that won’t bring a tremendous amount of flavor but will amp up the crunch factor!
And *just like that*, my perfect egg salad sandwich. Soft with a hint of sweetness from potato bread. Crunch and a vinegar bite from pickled onions and a creamy, herby and bright potato salad. It’s everything I want and you will also catch me eating this egg salad with a spoon or a weird hunk of bell pepper straight from the fridge.
See also: tuna salad.
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This Is My Favorite Egg Salad Sandwich
- Prep Time: 30 minutes
- Cook Time: 0 minuttes
- Total Time: 30 minutes
- Yield: 3-4 sandwiches 1x
- Category: lunch, brunch
Description
A classic, bright and creamy egg salad sandwich topped with crisp radishes and salty pickled red onions on soft potato bread.
Ingredients
For the Egg Salad:
- 8 hardboiled large eggs, peeled
- 3–4 tablespoons mayonnaise
- 1 teaspoon whole grain or dijon mustard
- 1/2 teaspoon curry powder
- 1/4 teaspoon celery seed
- Sea salt and fresh cracked black pepper to taste
- 3 tablespoons chopped chives
- 2 tablespoons chopped fresh dill
- 1–2 teaspoons apple cider vinegar or lemon juice
To serve: picked red onions, very thinly sliced radishes, untoasted potato bread, mayonnaise
Instructions
- To first make quick pickled red onions, in a medium bowl combine 1/2 a red onion sliced very thin. In a small saucepan heat 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon granulated sugar, and 1 teaspoon salt. Pour the hot vinegar mixture over the onions, stir and place in the refrigerator until you’re ready to assemble the sandwiches.
- To make the egg salad, finely chop hardboiled eggs. Add to a medium bowl with the rest of the ingredients and stir to combine. Taste and adjust seasoning as desired.
- To assemble the sandwich, spread bread slices with a thin layer of mayonnaise. Top with as much egg salad as you’d like followed by pickled red onions and sliced radishes. Enjoy!
30 Responses
I’m pregnant and crave eggs so I made this today. It did not disappoint! I love the addition of curry and lemon juice. Will be making again!
Boiling eggs your way is pure genius. Never has been that easy!
Absolutely love this recipe!! Everything about it.
though delicious, egg salad is nowhere as glam as this article tries to make it. originally called S.O.S. (S**t On a Shingle), egg salad was a ‘poor mans’ poor man sandwich. and OBTW, the eggs do not need to be perfect. you’re gonna mash ’em, remember? ok. veganaise in place of mayo will yield a healthier lower fat version. (don’t resort to lo fat mayo, it has chemicals in it. poison!)
We actually used to eat Shit On A Shingle when I was little. It was a milk gravy we put canned tuna into. I remember liking it on toast – yikes.
THEM SH-T ON SHINGLE SANDWICHS ARE WORLD FAMOUS AT AUGUSTA NATIONAL;OUTSTANDING ALSO. BUT I THINK
MY 90 YEAR OLD MOTHER’S ARE THE BEST…
Love curry powder in my egg salad which is always served on potato bread. But I haven’t thought to top it with pickled red onions and radishes so that I will definitely have to try asap!!! YUM!
The only way this would taste good to someone , would be to have a love of onions. I mean you would have really like him a lot because those are some big chunks. No thanks for me nasty ?
Here’s a brainstorm….don’t add the onions
Um, where are the onions….there are no onions in this amazing recipe
Want to try this recipe. It will have to wait though as I need to get vinegar and a.
few other ingredients that I’m out of. I love a good egg salad and this recipe sounds wonderful. Will probably make homemade one-pot artisan bread also. Can’t wait to make this. Thank you so much for posting this recipe.
Who would have thought to put red onion on egg salad. I have been missing out by not adding the spices and red onion to my egg salad. I am going to try this!
This is perfect! So good
This is almost the exact recipe I use except I sub tofu for eggs, add black salt, and use vegan mayo (plant-based friendly!). It is my absolute favorite mid-morning snack to toast up some ezekial bread and pile it high with this stuff. Also, it sounds weird, but it is so good as a BBQ chip dip!
Hi, what type/firmness of tofu do you use? Thanks!
I use firm and like that texture, but I’ve seen some recipes suggest using a softer tofu.
Thanks for the post sounds mostly like what I already do. I don’t care for heavily tarted up egg salad, the eggs should be the star.
My favorite add-ins are finely chopped sweet gherkins, a little of the juice, and a shake or two if cayenne. I do like a little red onion, but my wife doesn’t so happy wife wins.
Tofu (and even a mix of tofu and chickpeas!) sounds fantastic! Thanks, Molly!
I love egg salad and salt and vinegar chips!! Will have to try to BBQ chips now too!
I love making egg and tuna salad with avocado instead of mayo. Try it, and you may never go back!
Oh yum. My Aunt Gail made an amazing egg salad and she told me she would grate raw onion into it. I like this pickled red situation very much!
Ok, so I am not a fan of eggs, but learned this substitution that has blown my mind and I am eager to try it with this recipe (the radishes here are a REVELATION): use CHICK PEAS as a substitution for the eggs! Keep everything else the same. The taste profile is a little different, but it’s so, so good. Thanks for this recipe, Joy!
Can you hear me applauding you? It’s real – thanks for the suggestion Jessica!
I’ve been craving egg salad. Thanks for the recipe!
My mom always gently shredded her eggs using the large hole side of her box grater. It a quick and perfect way to get those bits of egg to the perfect size. I love my egg salad but now I’m inspired to change it up a bit! Thanks Joy
Wow! I never thought of using the box Grater! Thank you for that suggestion!
This looks delicious! Thank you!
I am unable to print recipes without commercial strip blocking out portions of recipe. Please advise.
I have 3 of your cook books and they are my go – to biscuit and sweet recipes!
Let me look into this for you, Catherine! Thanks for all the love and support!
Hi Catherine! I’ve tried to print out the recipe and the ads do not appear in my printed version. Do you have the option to print without images? That may help. So sorry for the trouble!