Egg Salad Sandwiches are so quick and easy to prepare. Boiled, chopped eggs, combined with a creamy, tangy sauce, spread on bread, makes a delicious sandwich.
My family loves these egg salad sandwiches for lunch, especially in the summer, when we want something a little lighter.
I remember having these sandwiches frequently when I was growing up. We lived on a farm and had chickens, so eggs were always plentiful. At this time, most grocery stores have eggs at a reasonable price.
HOW TO MAKE EGG SALAD:
These are the ingredients you’ll need to make this egg salad:
· Eggs: 6 large or extra large eggs
· Condiments: mayonnaise, mustard, and sweet relish
. Celery
· Seasonings: salt and pepper
Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil, cook for 10 minutes. Remove from water and place in cold water for 5 minutes. Peel and chop eggs into a large bowl.
**A pastry cutter is an easy way to chop the eggs. May use a knife.
In a medium size bowl, stir together the mayonnaise, mustard, relish, celery, salt and pepper. If I am making it just for my husband, I add a little extra relish.
Pour the mixture over the eggs and fold gently with large spatula to combine ingredients.
Cover and chill in refrigerator for at least 2 hours.
There are so many different ways to serve egg salad sandwiches. A popular way, is on slices of white bread. I used sourdough bread on this day for my sandwiches. Rolls, tortillas, or sandwich buns are perfect also.
My husband likes to just eat it on crackers sometimes.
Place a piece of leaf lettuce on a slice of bread and top with desired amount of the egg salad. A slice of tomato is delicious when they are available.
This Honey Pecan Rotisserie Chicken Salad is also another great recipe for summer sandwiches.
EGG SALAD SANDWICHES
Ingredients
- 6 eggs, large or extra large
- 1/3 - 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 2 Tablespoons sweet relish
- 1/2 -3/4 cup celery, chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- bread, crackers, or tortilla wrap
- leaf lettuce (optional)
Instructions
- Place eggs in a medium size saucepan and cover with cold water. Bring to a gentle boil, cook for 10 minutes.
- Remove from the pan and place in a bowl of cold water for 5 minutes. Peel eggs and place in a large bowl. Chop eggs into desired size. A pastry cutter is an excellent gadget to use for this. May also just use a knife.
- In a medium size bowl, place the mayonnaise, mustard, relish, celery, salt and pepper. (When adding the mayonnaise you may want to start with the lesser amount and add more if desired. My husband likes a lot of it. so I added the 1/2 cup)
- Stir these ingredients to combine. Pour over the chopped eggs and fold together.
- Place egg salad in a covered container and chill for at least 2 hours.
- Serve on a sandwich, or with crackers, or a tortilla wrap.
