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The best egg sandwich recipe by Oh Sweet Basil

It’s time to put them on hard-boiled eggs leftovers from Easter for the best possible utilization … the best egg salad sandwich! This egg salad has an extra burst of flavor from dild. It is creamy and delicious!

So for years I have been thinking that egg salad looked so clammy and ugly. I never tried it because I could not see the point. And let’s be honest, how often are you in a place where you are offered egg salad? I know I never did.

A while back we went to a small sandwich shop that was new in town and my husband ordered an egg salad sandwich. I was just looking at him. Seriously? Is that what you get? Now, I ordered my turkey and avocado, and we ate breakfast. I did not even think about trying his sandwiches, but I said, “since when have you liked them?” I mean we had been married for over 5 years and not once had I seen him eat egg salad. He explained that he had always loved egg salad sandwich, he just does not think about coping with it. Huh. Interesting.

And then I got pregnant and sick, and pretty much IV therapy became my source of nutrition. I completely forgot all about egg salad. Until last week. IT’S DELICIOUS! I have missed all these years !!! I love devil’s eggs, so why did I not think of trying egg salad ?! So my dear friends, your job this week is to try this. Get it for lunch, for dinner, a snack, a sandwich or a wrap, who cares, just give it a try!

There are a million egg salad sandwich recipes out there, but none of them will be as delicious as this one. These are the ingredients you will need:

  • Mayonnaise – it must be Hellmans… believe me!
  • Dijon or yellow mustard – I prefer dijon, but yellow also works fine.
  • Stoneground Mustard – adds an extra layer of flavor
  • White vinegar or lemon juice – the acid is then the key to getting the right taste
  • Chives (fresh) – adds an herbal onion and garlic flavor
  • Parsley (fresh) – adds a light freshness to the salad
  • Dill Weed (Fresh) – you can not go wrong with the wonderful taste of dill and the classic taste you need in an egg salad
  • Kosher Salt – taste, taste test often and make sure it’s just right
  • Pepper – taste and the slightest hint of heat
  • Hard-boiled eggs – we have poles to make them on the stove or instant pot
  • 7 Cereal bread – it must be of high quality so that it sticks to the creamy egg salad
  • Green lettuce – I love the crunch of lettuce and the bright freshness it adds.

The dimensions of each ingredient are indicated in the recipe card at the end of the post. You can also save or print the recipe from there.

a picture of hard boiled eggs that have been halved with the egg yolks shows that have been topped with pepper.

Here are a few tips that I found really do this egg salad sandwich recipe the best of the best:

  • Bread: The bread means something. Whether you go with a good quality sourdough, classic white sandwich bread or my personal favorite, 7 grain, be sure to grab something ridiculously well-made and delicious, because when mayo and simple flavors are involved, the vessel you use to carry it from. the plate to the mouth should definitely add to the experience.
    • BONUS TIP: Toasting the bread with a little butter in a cast iron pan is sooooo good. Grate only one side for the best texture.
  • Mustard: Using a combination of stoneground and Dijon or yellow is my preference, but if you are out of one, just use twice what you have on hand.
  • Acid: A little acid like vinegar, lemon juice or pickle juice (I would never … pickles are disgusting, but some people love them) really helps the taste to spring out, but depending on the acidity of the mustard you may need to skip it or add a pinch of sugar.
  • Prior: Egg salad is often better on day two because flavors blend together, but it’s entirely up to you. Intake the same day is always welcome in my house.
  • Season to taste: Salt and pepper are the key! Season to taste always !!!

a picture of several slices of 7 grains that have been toasted sitting on a white plate.

Why does egg salad get watered?

The main reason you get an aqueous salad is because of the salt. Salt is a dehydrator. Almost every single recipe I have seen, whether it is chicken, shrimp, crab or egg salad, they all ask for salt. The main task of salt is to extract water from food.

Since water is in pretty much everything we eat, the salt will pull it out, leaving you with an aqueous salad. What I do then is let the salt do its work. Then pour the salad into a fine-mesh sieve, and strain the water off. Then return the salad to the serving bowl and serve.

The water will be gone and the flavors will intensify a little more.

Are eggs good for you?

Eggs are a good source of protein.

Eggs are also rich sources of vitamins D, B6, B12 and minerals such as zinc, iron and copper.

a picture of an egg salad sandwich stacked high with egg salad filling, a piece of salad all between two slices of toasted 7-grain bread.

How long does egg salad last?

To maximize the shelf life of egg salad for safety and quality, the egg salad should be refrigerated in airtight containers. Properly stored, egg salad stays for 3 to 5 days in the refrigerator.

Once you have put the egg salad on the bread, it does not hide very well. The bread becomes super soft, so it’s best to just make what you know is being eaten, then save the egg salad and place it on the bread just before serving.

This egg salad sandwich The recipe is creamy, comforting and so easy to make! It’s the perfect lunch and one of my favorite ways to use hard boiled eggs. Invite that friend over who has been in your mind and catch up on the best egg salad sandwiches ever!

More sandwich recipes to try:

a photo of an egg salad sitting on a piece of baking paper made on multi-grain bread with lettuce and thick layer of egg salad.

The best egg salad sandwich

Preparation time: 5 minutes

Cooking time: 25 minutes

Total time: 30 minutes

Servings: 4 -6

This egg salad has an extra burst of flavor from the dill. It is creamy and delicious. Perfect for breakfasts and that’s it best egg salad sandwich!

  • 1 Cup Hellmans Mayonnaise
  • 1 Table spoon Dijon mustard or yellow
  • 1-2 Tableware Stoneground Mustard
  • 1/4 Teaspoonful White vinegar or lemon juice
  • 2 Tableware Chives chopped finely
  • 2 Teaspoons Fresh parsley chopped
  • 1 Teaspoonful Fresh Dill Weeds chopped or 1/2 teaspoon dried
  • 1/2 Teaspoonful Kosher salt
  • Pepper fresh soil to taste
  • 8-10 Hard-boiled eggs chopped
  • 7 Grain Bread Pumpernickle, white, etc. all work
  • Green lettuce
  • In a small bowl, combine all the ingredients for the sauce.

  • Mix the chopped eggs and sauce.

  • Refrigerate for a few minutes or up to 1 day.

  • Toast bread on a pan with a little butter if desired, or serve plain.

  • Put some egg salad on each piece of bread and a leaf of lettuce

  • Enjoy!!!

Egg salad stays separate from the bread for up to 5 days.

Nutrition facts

The best egg salad sandwich

Quantity per portion (1 g)

Calories 541
Calories from Fat 477

% Daily value *

Fat 53g82%

Saturated fat 10 g63%

Trans fat 1g

Polyunsaturated fat 27g

Monounsaturated fat 14g

Cholesterol 397mg132%

Sodium 853mg37%

Potassium 153mg4%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 2 g2%

Protein 13g26%

Vitamin A 633IU13%

Vitamin C 1 mg1%

Calcium 61mg6%

Iron 1 mg6%

* Percent daily values ​​are based on a 2000 calorie diet.

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