The Best Simple Egg Salad Sandwich
Five basic ingredients is all it takes to make The Best Simple Egg Salad Sandwich. Chances are you have everything already in your fridge and pantry for this easy lunch recipe. Want to jazz it up or make it keto-friendly? I give you a list of additions and substitutions to try.
Servings 4 to 6 servings
- 6 large eggs
- 1/3 to 1/2 cup mayonnaise (1/2 cup for extra creamy egg salad like in the picture)
- 1 1/2 teaspoons yellow mustard
- 1/2 teaspoon salt
For Stovetop Directions to Boil Eggs:
Place eggs in a saucepan; cover with water.
Bring to a boil over medium heat. Once the water comes to a rolling boil, remove the pan from heat and cover with the lid.
Let stand for 10 minutes and get bowl of ice water ready.
Immediately place the hot cooked eggs in a bowl of ice water for 5 minutes. This not only stops the cooking process but helps the peel release from the egg and peel easier.
Drain the eggs and immediately put the eggs in the bowl of ice water. It's ok if they crack at this point. Let them stand in the ice water 5 to 6 minutes to stop the cooking process.
Drain the eggs and pat them dry.
Make the Egg Salad
Peel the eggs. Crack the eggs and roll around on the counter to help crack them.
Combine mayo, mustard, and salt in a medium-size bowl.
To save washing another bowl, mash the hard cooked eggs in the same bowl. If you prefer larger pieces of egg, chop the eggs on a cutting board. I use my favorite smooth potato masher. It's a little different than the larger ones and mashes everything evenly.
Simply stir the mashed eggs together with the mayo mixture. Serve immediately or cover and chill until ready to serve.
To make a sandwich, spread 1/3 cup to 1/2 cup on a slice of bread and top with another slice of bread. This recipe makes about 1 2/3 cup egg salad.