Egg salad sandwiches are cheap, delicious, and relatively easy to make at home. Boiling and peeling the eggs takes a bit of time, but the remaining steps are easy. The end result will taste better than what you can find in a store.
This recipe yields enough egg salad for about 4 sandwiches.
Egg Salad Sandwiches
Egg salad sandwiches are cheap, delicious, and relatively easy to make at home. Boiling and peeling the eggs takes a bit of time, but the remaining steps are easy. The end result will taste better than what you can find in a store.This recipe yields enough egg salad for about 4 sandwiches.
Ingredients
- 10 eggs, hard boiled, (peeled, and cut in half)
- ½ cup mayonnaise
- 1 Tbsp sour cream
- 1 Tbsp yellow mustard
- A tiny pinch of ground cayenne powder (less than 1/8 tsp)
- Salt & freshly-ground black pepper, ( to taste)
- 2 stalks celery, ( small dice)
- 2 scallions, green sections removed, (white sections finely sliced)
- 1-2 Tbsp fresh dill, (roughly chopped)
- 8 slices of your favorite sandwich bread for egg salad sandwiches
- 4 Tbsp salted butter, (softened)
- 8 leaves of iceberg or romaine lettuce, (about the size of your sandwich bread)
Instructions
- Boil your eggs in simmering water for about 10-11 minutes, or until the egg yolks are cooked through but not overcooked.
- Remove eggs from hot water and submerge them in ice-cold water to cool them down.
- *You don’t want the egg yolks to runny in the center like soft-boiled eggs, but you want them to be slightly soft and jammy in consistency. If you peel your eggs and notice that the egg yolks have turned green on the outside, the eggs have been cooked for too long.
- Peel your eggs under cold running water and discard the shells.
- Cut the peeled eggs in half.
- Place all of your egg yolks in a bowl, separated from the egg whites.
- Cut the egg whites into medium dice pieces and set aside for later.
- Use a fork to fully incorporate the soft and jammy egg yolks together with the mayonnaise, sour cream, yellow mustard, and cayenne pepper. Mix until the sauce & egg yolk consistency is relatively smooth.
- Taste and adjust for salt & freshly-ground black pepper.
- Combine this mixture with the chopped egg whites, diced celery, sliced scallions, and fresh dill.
- Taste mixture and adjust for seasoning, if necessary.
- Butter one side of each piece of bread and toast on the griddle.
- Assemble sandwiches with the toasted side up, followed by a hearty scoop of the egg salad mixture, followed by a few slices of iceberg or romaine lettuce, and top with the other slice of bread.
Notes
The egg salad mixture keeps well covered in the fridge for a few days. Make sure to keep cold.