Recipes

Egg Salad Sandwich

Conjuring up visions of warm summer days and family gatherings, egg salad is a staple in every cook’s repertoire. This easy recipe can be tweaked to suit any palate from mild to spicy. Try it on pumpernickel, pita bread or even tortillas.

Video
Serves:
4
Prep Time:
15 min

Ingredients

Nutrition Facts
  • 6 hard-cooked eggs, peeled and coarsely chopped
  • 1/4 cup (60 mL) chopped green onions (optional)
  • 2-3 tbsp (30 mL) 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
  • 4 lettuce leaves

Instructions

  1. Combine eggs, onions (if desired), mayonnaise, mustard, salt, pepper, and garlic powder (if desired), in small bowl; stir well to combine.

  2. 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.

  3. Cut each sandwich in half or quarters.

Notes

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 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.