Recipes
Egg Salad Sandwich
Egg salad is easy to customize with your favourite add-ins. Chopping the eggs while they're still warm helps them blend smoothly with the mayonnaise, creating a creamier texture. A sprinkle of fresh herbs or green onions adds brightness, and chilling the mixture for 30 minutes lets the flavours develop.
Serves
4
Prep Time
15 min
Print RecipeIngredients
- 6 hard boiled eggs, peeled and coarsely chopped
- ¼ cup (60 mL) chopped green onions (optional)
- 2-3 tbsp mayonnaise
- 2 tsp (10 mL) Dijon mustard
- ⅛ tsp (0.5 mL) salt
- ⅛ tsp (0.5 mL) pepper
- Garlic powder, to taste (optional)
- 8 slices of your favourite bread
- 4 lettuce leaves
Instructions
- Step 1
Combine eggs, onions (if desired), mayonnaise, mustard, salt, pepper, and garlic powder (if desired), in small bowl; stir well to combine.
- Step 2
Toast or grill your bread (optional).
- Step 3
Lay bread in pairs on work surface. Spread about 1/2 cup (125 mL) egg salad filling over one slice of bread in each pair. Top with lettuce leaf and second slice of bread.
- Step 4
Cut each sandwich in half or quarters.
Variations
- Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad; add 3/4 cup (175 mL) chopped dill pickles. Place slice of ham on each of four slices of rye or pumpernickel bread. Spread egg salad over ham, then cover with another slice of bread. Serve immediately or cover and refrigerate.
- California: To Basic Egg Salad, add 3 tbsp (45 mL) chopped dried tomatoes and 2 tbsp (25 mL) chopped fresh basil (1/2 tsp/ 2 mL dried basil). Split four crusty rolls or cut four pita breads in half. Fill with egg salad mixture and top with alfalfa sprouts. Serve immediately or cover and refrigerate.
- Tex-Mex: To Basic Egg Salad, add 1/8 tsp (0.5 mL) Tex-Mex seasoning or chili powder. Spread filling over four medium (7-inch/15 cm) whole wheat tortillas. Sprinkle chopped fresh cilantro or parsley over top. Roll up. Serve immediately with salsa as a dip, or cover with plastic wrap and refrigerate.
Tips
- Instead of spreading bread with mayonnaise, use butter, margarine, Dijonnaise or pesto.
- If making egg salad for a crowd, mash eggs with a pastry blender or potato masher.
- Need hard boiled eggs in a hurry? Crack eggs into a poacher and cook until whites and yolks are firm. Immerse in cold water for rapid cooling.
- Use eggs that are at least a week old. The fresher the egg, the more difficult they are to peel.
Nutrition Facts
| Per 1 sandwich serving | |
|---|---|
| Calories | 315 |
| Fat | 17 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Carbohydrate | 25 g |
| Fibre | 4 g |
| Sugars | 3 g |
| Protein | 17 g |
| Sodium | 555 mg |
