Classic Egg Salad Sandwich Recipe

Egg salad sandwiches: either you love’um or hate’um. I don’t recall ever meeting an “in-betweener” on this topic. If you fall into the love’um crowd – there’s strong opinions about what makes egg salad great. Eggs roughly chopped or pulverized into an almost-paste. Mayonnaise-y or dry? Fresh herbs like dill or simple and classic with a hint a salt. Served over a bed of mixed greens or scooped between slices of seeded Jewish rye, topped with bitterly brined pickles.

I fall into the mid-sized-chopped-somewhat-dry-could-take-or-leave-the-herbs-but-definitely-wedged-between-rye-extra-pickles camp. Anyone else agree?

Today I’m teaching you my favorite classic egg salad recipe. I top this version with curly bibb lettuce and wedged it between two fresh slices of chewy sourdough.

Best Egg Salad Sandwich Toppings

• Alfalfa sprouts
• Shredded iceberg
• Sour pickles
• Pickled jalapenos
• Red onion (sliced paper thin to cut its acidity)
• Sweet relish
• Mixed greens
• Chopped fresh dill

Yield: 4 egg salad sandwiches

Classic Egg Salad Sandwich Recipe

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This classic egg salad sandwich recipe is served on fresh sourdough bread and topped with delicate bibb lettuce. Serve with a pickle and potato chips to create an old school, diner-like lunch.

Ingredients

• 8 hard-boiled eggs
• 8 slices fresh sourdough bread, or bread of choice
• 1/3 cup mayonnaise, I use reduced fat Hellman's
• 1.5 tsp Dijon mustard
• 1.5 tsp dry mustard
• salt and pepper, to taste
• 8 large leafs of fresh bibb lettuce

Instructions

1. Chop hard-boiled eggs using either a knife or my pulsing in a food process until desired size.
2. In a bowl, add the chopped hard-boiled eggs, salt, pepper, Dijon, dry mustard and about 2 tbsp of the mayo.
3. Mix with fork, adding about 2 tbsp of mayo at a time until desired mayo amount is reached.
4. Serve on sourdough bread, topping with bibb lettuce.

Notes

Thin sliced red onions also go very well with this sandwich. Serve with a pickle and potato chips.

Eating it on a hard roll with onions, shredded lettuce and extra salt and pepper from those little paper packets transports be right back to the window seat at my favorite deli in high school. I’d pair it with those extra crunchy Cape Cod potato chips and cranberry juice when I’d sneak off campus for lunch.

Who knew a sandwich could be so nostalgic. I picture a lot of us can agree that our first egg salad was one Grandma made. It seems like something Grandmas make when they’re on grandchild duty.

 Let me know how you “do” egg salad. What are some of your favorite toppings?

Check out more sandwich recipes or see some of my other favorite classic American Food recipes.