Traditional Egg Salad Sandwich Recipe

Perfect for a summertime picnic, a fast snack, and a brown bag standard, a good egg salad sandwich recipe is something every cook should have.

First, Boil your Egg

There are several ways to boil an egg. The methods I described in my article "How to Boil an egg" work well. One method I like is to bring the water to a boil, add the eggs, turn off the heat, and cover the pot. Time the eggs for fifteen minutes, remove them from the pot, and run cold water over them to stop the cooking.

I have found that using this method, you get a perfectly cooked hard-boiled egg. When hard-boiled eggs are overcooked, the yolks develop a green tinge around the yolk, which in turn will give your egg salad a green tint. There is nothing wrong with this slightly verdant coloring, but there are some people who do not like green eggs and can be rather persistent in their refusal to try them.

Whatever method you like to use to boil your eggs, once you have your hard-boiled eggs ready, your next step is to prepare your egg salad sandwich recipe.

Egg Salad Sandwich Recipe

All egg salad sandwich recipes will call for hard-boiled eggs but after that the options are as endless as your imagination. While I like to make my egg salad sandwich recipe on bread that I have made myself, you can use whatever bread you like or, for those looking to avoid bread, just use a large lettuce leaf as a wrapper.

I would say that a good base for your egg salad recipe would be:

Ingredients

• 6 hard-boiled eggs
• 1 tablespoon of mayonnaise
• 1 tablespoon of Dijon mustard
• ½ a red onion chopped fine
• Salt and pepper to taste

Instructions

1. Mash everything together.
2. Spread on a slice of bread.
3. Top with another slice of bread.
4. Eat.

Of course, toasting the bread makes everything more fabulous.

Other options include:

• Sweet relish
• Paprika
• Dried dill
• Mustard powder
• Curry powder

Anything that you happen to have on-hand that you like to eat with eggs can be tossed into your egg salad. In general, I have found that I get the best results by letting the egg salad rest in the refrigerator for an hour. Not only does this give the salad a cooling and refreshing temperature, often a plus in the heat of summer, but it also gives the flavors of the salad a chance to mingle.