- Prep Time:
- 15 min
- 6 hard-cooked eggs, peeled and coarsely chopped
- 1/4 cup (60 mL) chopped green onions (optional)
- 2-3 tbsp (30 mL) light or regular mayonnaise
- 2 tsp (10 mL) Dijon mustard
- 1/8 tsp (0.5 mL) salt
- 1/8 tsp (0.5 mL) pepper
- Garlic powder, to taste (optional)
- 8 slices whole wheat bread
- 8 tsp (40 mL) light mayonnaise or salad dressing
- 4 lettuce leaves
Combine eggs, onions (if desired), mayonnaise, mustard, salt, pepper, and garlic powder (if desired), in small bowl; stir well to combine.
Lay bread in pairs on work surface. Spread 1 tsp (5 mL) mayonnaise on each slice. 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.
Cut each sandwich in half or quarters.
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.
Instead of whole wheat bread, use another favourite type.
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-cooked eggs in a hurry? Crack eggs into a poacher and cook until whites and yolks are firm. Immerse in cold water for rapid cooling.