Egg Salad Sandwich
Boiling the eggs just to the point of a fully set (not chalky-gray) yolk, then chopping them by hand rather than pureeing, keeps the salad chunky instead of pasty. A ratio of mayo to mustard that leans toward tang rather than sweetness balances the richness of the yolks, and salting the eggs directly before mixing (rather than only the finished salad) seasons them all the way through.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
Ingredients
- 8 large large eggs
- 1/3 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup celery, finely diced
- 2 tablespoons red onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 8 slices soft white sandwich bread
Nutrition per serving
- Calories
- 314
- Protein
- 18g
- Carbs
- 32g
- Fat
- 13g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over high heat, then cover, remove from the heat, and let sit for 11 minutes.
- 2Drain the eggs and transfer them immediately to a bowl of ice water. Let cool for at least 5 minutes, then peel.
- 3Chop the peeled eggs into rough 1/4-inch pieces using a knife or an egg slicer passed over twice in different directions; don't mash them into a paste.
- 4In a medium bowl, stir together the mayonnaise, mustard, celery, red onion, salt, pepper, and paprika.
- 5Add the chopped eggs to the dressing and fold gently with a spatula until just combined, keeping some texture in the pieces.
- 6Taste and adjust salt and pepper as needed. Cover and chill for at least 15 minutes if time allows, this firms up the salad and makes it easier to spread.
- 7Divide the egg salad evenly among 4 slices of the bread and top each with a second slice. Cut in half and serve.
Tips & variations
- For extra tang, stir in a teaspoon of sweet pickle relish or a squeeze of lemon juice along with the mustard.
- Swap the yellow mustard for Dijon for a sharper, less sweet flavor.
- A pinch of celery seed can stand in for fresh celery if none is on hand.
- Toast the bread lightly if serving right away; untoasted soft bread works better for sandwiches that need to sit a while before eating, since it won't shatter when bitten.
Storage & reheating
Store egg salad in an airtight container in the refrigerator for up to 3 days. Do not freeze; the mayonnaise separates and the egg whites turn rubbery. Keep the salad and bread separate until just before serving so the bread doesn't turn soggy.
Tips from the Tulo kitchen
- Older eggs (a week or two past purchase, not fresh from the farm) peel more easily because the whites have loosened slightly from the shell as the egg absorbs air.
- Salting the dressing before adding the eggs, rather than sprinkling salt on top afterward, seasons the whole batch more evenly.
FAQ
How long should eggs boil for egg salad?
Bring the water to a full boil, then cover, remove from heat, and let the eggs sit for 11 minutes. This yields a fully set yolk without the gray-green ring of overcooking.
Why is my egg salad watery?
Excess water usually comes from eggs that weren't dried after peeling, or from diced celery and onion that released liquid; pat the eggs dry and drain diced vegetables on a paper towel before mixing.
Can I make egg salad ahead of time?
Yes, it holds well for up to 3 days refrigerated. The flavor actually improves after a few hours as the mustard and onion mellow into the mayo.
What bread works best for egg salad sandwiches?
Soft white sandwich bread or a light wheat bread is traditional because it doesn't compete with the creamy filling; a sturdier bread like a baguette can make the sandwich fall apart when bitten.
