Royalty Fast Food

Nothing says ‘all American’ like egg salad, whether you make it as a sandwich, a salad, or a low-carb wrap. With this acclaimed egg salad recipe, you can make deli-quality egg salad sandwiches at home! You’ll return to it again and time again.

Ingredients

Creating a mouthwatering egg salad starts with the finest ingredients. Here’s what you’ll need:

• Fresh, high-quality eggs
• Creamy mayonnaise
• Dijon mustard for a tangy kick
• Crisp celery, finely chopped
• Green onions, sliced to add a hint of freshness
• A dash of paprika for color and flavor
• Salt and pepper to taste

How to Make Egg Salad

Mayonnaise should be well combined with the yolks before adding the whites. This produces the creamiest egg salad possible. Make sure the onion and celery are finely diced so that the pieces are smaller than the egg bits.

• Eggs are cooked, cooled, and peeled. Chop the whites after cutting them in half and removing the yolks.
• Mix the mayonnaise, mustard, salt, and pepper to taste with the egg yolks.
• Mix well before adding the chopped fresh dill, celery, green onion, and egg whites.

Step-by-Step Preparation Guide

1. Boiling the Eggs to Perfection

To begin, place your fresh eggs in a single layer at the bottom of a saucepan. Fill the pan with cold water, covering the eggs by about an inch. Gradually bring the water to a gentle boil over medium heat. Once the water reaches a rolling boil, cover the pan and remove it from the heat. Let the eggs sit for approximately 10-12 minutes, depending on your desired level of yolk doneness.

2. The Art of Chilling and Peeling

After boiling, transfer the eggs to a bowl filled with ice water to halt the cooking process. Once cooled, gently tap each egg on a flat surface to crack the shell, then peel it under running water. The ice water bath makes peeling a breeze, leaving you with smooth and intact eggs for your salad.

3. Chopping and Mixing the Ingredients

Carefully chop the boiled eggs and place them in a mixing bowl. Add the creamy mayonnaise and a touch of Dijon mustard. Incorporate the finely chopped celery and sliced green onions for a satisfying crunch. Season with a sprinkle of paprika, salt, and pepper to elevate the flavors. Mix gently to ensure all ingredients are evenly distributed.

4. The Finishing Touches: Presentation and Serving

Once your egg salad mixture is perfected, it’s time to present it in an appetizing manner. You can serve your egg salad on a bed of fresh lettuce, between slices of whole-grain bread for a hearty sandwich, or even as a topping for a delicious croissant.

Why Our Egg Salad Stands Out

What sets our egg salad apart is the meticulous attention to detail in each step of the preparation process. From perfectly boiled eggs with a creamy yolk to the harmonious blend of textures and flavors, our recipe is a symphony of taste that’s hard to resist. Plus, the use of premium ingredients ensures a truly indulgent experience.

Recipe at a Glance

Here’s a quick overview of the steps:

• Place fresh eggs in a saucepan and cover with cold water.
• Boil the eggs, then remove from heat and let sit.
• Transfer eggs to ice water, and peel after cooling.
• Chop eggs and mix with mayonnaise, Dijon mustard, celery, and green onions.
• Season with paprika, salt, and pepper.
• Serve on lettuce, bread, or croissant for a delightful meal.

Expert Tips

• Use eggs at room temperature for more even cooking.
• Experiment with different types of mustard for unique flavor variations.
• Prepare the salad a few hours in advance to allow flavors to meld.

FAQs

What are the ingredients in an egg salad sandwich?

Egg Salad Sandwich

• Five ingredients: hard-boiled eggs, mayonnaise (or Greek yogurt), yellow mustard, salt and pepper, and sandwich bread.
• Customizable: I’ve listed some fun add-in ideas below, but it’s easy to flavor this easy egg salad however you like!

How do you keep egg salad sandwiches from getting soggy?

How can I keep my egg salad sandwich from getting soggy? Just before serving or eating, put the sandwich together to prevent it from getting soggy. Alternatively, instead of having the egg salad touch the bread when creating the sandwich, sandwich it between lettuce leaves. By doing this, the bread will not saturate as quickly.

My egg salad is bland; why?

It could be as easy as not being seasoned enough. To taste, add a bit extra salt and pepper. Always use whole egg mayonnaise of the highest caliber; it can make or break your egg salad.

How should I assemble my egg sandwich?

My go-to’s are the following:

• Sliced or mashed, half an avocado that is ripe.
• sliced, ripe tomatoes.
• Flakes of red pepper.
• One egg, typically fried over easy but occasionally poached.
• I use turkey bacon for my crispy bacon.
• The thicker, the better for toasting multi-grain bread!
• I like mixing it up with goat cheese, pepper jack, and Havarti.

How is egg salad thickened?

How is egg salad thickened? If the egg salad is too runny, you can add more hard-boiled eggs or a little extra yogurt to firm it up.