Egg salad is one of those classic dishes that never goes out of style. For me, the best egg salad hits all the right notes–packed with perfectly cooked eggs and loaded with flavor! Whether served on its own or made into a perfect Egg Salad Sandwich with homemade white bread, this recipe is straightforward, yet incredibly satisfying.
How to Make Perfectly Hard-Boiled Eggs
The foundation for this recipe, of course, is the eggs. Perfectly hard-boiled eggs make all the difference. If you’ve ever struggled to get that flawless texture, follow this foolproof method:
- Place your eggs in a large pot and cover them with cool tap water.
- Set the pot on the stove over high heat. Once boiling, remove from heat and cover. Set a timer for 14 minutes.
- When the timer goes off, carefully transfer the eggs to a bowl of cold water to stop the cooking process.
With this method, your eggs will peel easily and have a creamy yolk every time!
The Ultimate Comfort Food
A simple egg salad starts with chopped hard-boiled eggs, mayonnaise, and a pinch of salt and pepper. While this basic recipe is delicious, I love taking it to the next level by serving it on a buttery croissant. The soft, flaky texture of the croissant pairs perfectly with the creamy egg salad. Of course, you can use any bread you like; sandwich bread, bagels, or toast all work well.
How Much Egg Salad Do You Need?
If you’re wondering how much egg salad to prepare, here’s a quick rule of thumb:
- Plan for 2-3 hard-boiled eggs per person. This leaves a little wiggle room depending on how many other ingredients you’re adding, like celery, onion, or herbs.
How Long Will Egg Salad Last?
While best enjoyed fresh, it can be stored in the refrigerator for up to 5 days in an airtight container. To ensure food safety:
- Don’t leave egg salad out at room temperature for more than 2 hours.
- Always check for freshness before serving, especially if it’s been a few days.
How to Serve Egg Salad
Make no mistake, this is a versatile recipe and, although delicious, doesn’t just have to be a sandwich! No matter how you serve it, this simple dish is guaranteed to be a crowd-pleaser. Here are a few suggestions!
- Enjoy it as a sandwich filling with Sourdough Bread.
- As a dip with your Homemade Pita Chips.
- Serve it alongside your Lemon Parmesan Kale Salad.
Egg Salad Sandwich
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 1 teaspoon mustard, yellow or Dijon
- ¼ teaspoon celery seed
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ¼ cup green onion, diced
- 2 tablespoons shallot, finely chopped (optional, for garnish)
- bread of your choice, for serving (like croissants, sandwich bread, etc.)
Instructions
- Place the eggs in a single layer in a large pot. Fill the pot with water until it is about ½ inch above the eggs.
- Bring the water to a boil. Then, cover the pot and remove it from the heat. Let the eggs sit in the hot water for 14 minutes. Meanwhile, prepare a large bowl with ice water.
- When the eggs are finished, use a slotted spoon to transfer them to the ice water bath. Let them cool for 1–2 minutes, then peel them under water. Pat the peeled eggs dry with a paper towel and chop them into small pieces.
- Add the chopped eggs to a large mixing bowl. Stir in the mayonnaise, mustard, celery seed, paprika, kosher salt, black pepper, and green onion until evenly combined.
- Scoop about 1 cup of egg salad onto your choice of bread or croissant. Add optional toppings such as lettuce or tomato, if desired.
This recipe is adapted from IamBaker’s Favorite Egg Salad Sandwich.
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I’ll do this for my family