The family favorite egg salad sandwich recipe presents a delicious, and very deluxe, variation on the classic version. I often had them for lunch when I was growing up. Now I make this sandwich for my family.
Here is the recipe we used, and still use. This recipe is for 2 sandwiches.
- 3 large eggs
- 2 Tbsp mayonnaise, to taste
- 1 tsp dijon mustard
- 1 large dill pickle*, chopped finely
- 1/2 tsp chopped cilantro
- 1/2 lemon, juiced
- salt and ground black pepper to taste
- lettuce or spinach leaves
- 4 slices of whole grain bread
*Sometimes my family and I substitute jalapenos for the pickle. Adventurous sandwich makers, go for it!
Boil the Eggs:
Start with room temperature eggs for best results.
Cover the eggs with an inch of cold tap water in a pot. Bring to a boil. Cover and remove from heat. Let them sit for 12 minutes.
Drain the water and place the eggs in cold water (can add ice) to bring the eggs down to a workable temperature. They may need to sit for about 5 minutes before they are cool enough to handle.
Make the Sandwiches:
Peal and chop the eggs coarsely with a knife or mash with a potato masher.
Mix the eggs and mayonnaise in a bowl. Use as much mayonnaise as appeals to your personal preference, 2 Tbsps is more of a guide. 🙂
Add the mustard, pickles, cilantro and lemon juice. Salt and pepper to taste.
Spoon the egg salad out onto two pieces of bread. Toasting the bread is optional, but will help keep the contents together.
Top with tomato and lettuce and close.
Enjoy your tasty sandwich!
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