Egg salad sandwiches

Egg salad sandwiches are a classic at any important party or gathering. They are so freaking delicious if made right. That’s why I had to bring this recipe to you. These sandwiches are creamy, low maintenance and is best eaten cold. I like to wrap the sandwich halves in cling wrap and I just pick one at a time to eat. So these egg salad sandwiches can definitely be used as meal prep on the weekday.

First up is the eggs-use lots of boiled eggs. This article by Today shows how to peel boiled eggs. I’m not a boiled egg expert but here are some tricks I know about boiling eggs:

• Let the eggs heat up in the water, as opposed to letting the water come to a boil first
• Once the eggs are boiled, drain the hot water, get some ice and place the eggs with cold water and ice. So basically, make an ice bath.
• Let the eggs soak in the ice bath for as long as possible for easy removal of the shell.

I use a lot of herbs for my egg salad- I use dill, parsley/cilantro, rosemary…It’s up to you though. I also used celery, cucumber and chopped onions for a slightly uneven texture in my egg salad sandwich. It makes things interesting because the egg salad filling is very soft so it adds a nice crunch. Dijon mustard is my preferred favorite because it is loaded with more seasoning than regular yellow mustard.

If you have tons of egg salad filling leftover, don’t despair. Just use it to make a potato salad!

Egg salad sandwiches

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Servings: 6 Prep Time: 20 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

6 hard boiled eggs, peeled

1/2 English cucumber, diced

1 celery stalk, trimmed and diced

1/2  yellow or red onion, diced

3 tablespoons fresh chives, chopped

2 tablespoons fresh dill, chopped

2 tablespoons fresh cilantro, chopped

1/2 cup mayonnaise

1/2 teaspoon black pepper

1/2 teaspoon garlic powder or minced garlic

1 teaspoon salt

1 teaspoon Dijon mustard  (or yellow mustard, see post above)

2 teaspoons lemon juice

Instructions

1. Cut the boiled eggs in half, lengthwise.
2. Remove the yolks from the boiled eggs and transfer into a bowl. So you should have just the egg white shells.
3. In a separate bowl, mash the egg yolks with mayonnaise, mustard, lemon juice, black pepper, chopped herbs, cucumber, celery, onions, salt and garlic.
4. Combine this bowl from step 3 and refrigerate for at least 1 hour.
5. Serve the salad on bread with tomato slices and/or avocado and make sandwiches, and cut in half. Keep refrigerated until ready to serve.