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
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. Thin sliced red onions also go very well with this sandwich. Serve with a pickle and potato chips.Classic Egg Salad Sandwich Recipe
Ingredients
Instructions
Notes
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.