Ingredients
Scale
For the Egg Salad:
- 6 large eggs
- 1/3 cup mayonnaise (plus more to taste)
- 1 teaspoon Dijon mustard (optional but recommended)
- 1/4 teaspoon kosher salt (or to taste)
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon fresh chives or green onions, finely chopped (optional)
For the Sandwiches:
- 8 slices bread (white, whole wheat, or your choice)
- 2 tablespoons butter (softened, optional)
- Lettuce leaves (optional)
- Sliced tomatoes (optional)
Optional Add-ins:
- 2 tablespoons finely chopped celery
- 1 tablespoon sweet pickle relish
- 1/4 teaspoon paprika
- Pinch of cayenne pepper
Instructions
- Boil the eggs: Place eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Place the pan over high heat and bring to a rolling boil. Once the water reaches a full boil, immediately remove the pan from heat, cover with a lid, and let stand for 10-12 minutes. For slightly softer yolks, use 10 minutes; for very firm yolks, use 12 minutes.
- Ice bath for easy peeling: While eggs are cooking, prepare a large bowl filled with ice water. When the timer goes off, immediately transfer eggs to the ice bath using a slotted spoon. Let them sit in the ice water for at least 5 minutes to stop the cooking process completely. This step is crucial for easy peeling and prevents that green ring around the yolk.
- Peel the eggs: Once eggs are completely cool, gently tap each egg all over on the counter to crack the shell, then roll it gently to loosen. Start peeling from the wider end where the air pocket is located – the shell should come off easily. Rinse peeled eggs under cool water to remove any remaining shell fragments. Pat dry with paper towels.
- Chop the eggs: Place peeled eggs on a cutting board. Using a sharp knife, chop eggs into small pieces – about 1/4 inch dice works well. You can also use a fork or potato masher to achieve your preferred consistency. Some people like chunky egg salad with visible pieces, while others prefer it mashed smooth. There’s no wrong answer – it’s personal preference.
- Make the egg salad: Transfer chopped eggs to a medium mixing bowl. Add mayonnaise, Dijon mustard (if using), salt, pepper, and any optional add-ins like chives, celery, or relish. Using a fork or spoon, gently fold everything together until well combined. The mixture should be creamy and hold together but not mushy. Taste and adjust seasonings – you might want more salt, pepper, or mayo depending on your preference.
- Let flavors meld: For best flavor, cover the bowl and refrigerate the egg salad for at least 15-30 minutes before making sandwiches. This resting time allows the flavors to blend beautifully. However, if you’re hungry, you can use it immediately.
- Prepare the bread: If using butter, spread a thin layer on each slice of bread. This adds richness and creates a moisture barrier that prevents soggy sandwiches, especially important if packing for lunch later.
- Assemble sandwiches: Spread a generous amount of egg salad (about 1/3 to 1/2 cup) on one slice of bread. If using lettuce and tomatoes, add them on top of the egg salad. Top with the second bread slice. Press down gently.
- Slice and serve: Cut sandwiches in half diagonally or straight across. For a more elegant presentation, trim the crusts and cut into triangles or fingers. Serve immediately or wrap tightly for lunch boxes.
Notes
- Egg cooking tip: Don’t skip the ice bath – it makes peeling dramatically easier and prevents overcooking.
- Consistency preference: Adjust chopping based on texture preference. Finely chopped creates smooth egg salad; roughly chopped gives chunky, rustic texture.
- Mayo amount: Start with 1/3 cup and add more if needed. The mixture should be creamy and hold together but not swimming in mayo.
- Make ahead: Egg salad tastes better after sitting for a few hours as flavors meld. Make it the night before for even better flavor.
- Storage: Keep egg salad covered in the refrigerator and use within 3-4 days.
- Serving size: This recipe makes about 2 cups of egg salad, enough for 4 generous sandwiches.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich (2 slices bread + egg salad)
- Calories: 385
- Sugar: 3g
- Sodium: 625mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 285mg