Of course! A creamy egg salad sandwich is a timeless classic. The key to a great one lies in the texture of the eggs and the balance of the creamy, tangy, and crunchy elements.
Here’s a recipe for a perfectly creamy, flavorful egg salad that won’t be watery or bland.
The Ultimate Creamy Egg Salad Sandwich
This recipe focuses on technique for easy-to-peel eggs and a rich, non-watery salad.
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 2-3 sandwiches
Ingredients
For the Egg Salad:
· 6 large eggs
· 1/4 cup (60g) high-quality mayonnaise (like Hellmann’s/Best Foods or Duke’s)
· 1 tablespoon Dijon mustard (or yellow mustard)
· 1 tablespoon finely chopped fresh chives or dill (or 1 tsp dried dill)
· 1 tablespoon sweet pickle relish, drained (optional, but highly recommended)
· 1 celery rib, finely diced (about 1/4 cup)
· 1 tablespoon red onion, very finely minced
· 1/4 teaspoon paprika (plus more for garnish)
· Salt and freshly ground black pepper to taste
For Assembly:
· 4-6 slices of your favorite bread (white, wheat, sourdough, or brioche)
· Butter or lettuce leaves (like Bibb or Romaine)
· Sliced tomato (optional)
Instructions
- Cook & Peel the Eggs Perfectly
This is the most foolproof method for easy-peel eggs with perfectly yellow yolks (no green ring!).
· Place eggs in a single layer in a saucepan and cover with cold water by about an inch.
· Bring to a full, rolling boil over high heat.
· As soon as it boils, remove the pan from the heat, cover it, and let it sit for 10-12 minutes.
· Meanwhile, prepare an ice bath (a bowl of very cold water with ice cubes).
· After 10-12 minutes, use a slotted spoon to transfer the eggs directly to the ice bath. Let them cool completely for at least 5 minutes.
· To peel, gently tap the egg on the counter, then roll it gently to crackle the shell all over. Peel under cool running water to help remove any stubborn shell bits.
- Prepare the Egg Salad
· Chop the peeled eggs to your desired consistency. For a classic creamy salad, a medium-fine chop is best. You can also push a few through a sieve for an extra-creamy base.
· In a medium bowl, combine the mayonnaise, Dijon mustard, relish, chives, celery, red onion, and paprika.
· Gently fold in the chopped eggs until everything is well combined.
· Season with salt and pepper to taste. Be generous with the black pepper!
- Chill & Assemble
· For the best flavor, cover and refrigerate the egg salad for at least 30 minutes. This allows the flavors to meld and the salad to firm up, making it less messy to eat.
· When ready to serve, toast your bread if desired. Lightly butter the bread to create a moisture barrier and prevent sogginess.
· Place a leaf of lettuce on one slice (this also helps prevent sogginess), add a generous scoop of egg salad, and top with a slice of tomato if using. Close the sandwich, cut in half, and enjoy!
Pro Tips for the Best Egg Salad
· Avoid Watery Salad: The ice bath is crucial. It stops the cooking process, preventing a green/grey ring around the yolk and making peeling easier. Also, ensure your celery and relish are well-drained.
· Creaminess Control: For an even creamier texture, separate the yolks. Mash the yolks with the mayo and mustard first, then fold in the chopped egg whites.
· Flavor Boosters:
· Add a teaspoon of fresh lemon juice or a dash of hot sauce for a little zing.
· For a richer flavor, add 1-2 tablespoons of plain Greek yogurt or a splash of vinegar in place of some mayo.
· Crumble in 1-2 slices of cooked, crispy bacon.
· Serving Variations:
· Lettuce Wraps: Serve the egg salad in large butter lettuce or romaine leaves for a low-carb option.
· Croissants: For a decadent treat, use flaky, buttery croissants instead of bread.
· Avocado: Add slices of creamy avocado to the sandwich.
This recipe creates a balanced, creamy, and flavorful egg salad that is far superior to any store-bought version. It’s the perfect simple lunch!