The Classic Egg Salad Sandwich is a home-style favorite that many people enjoy. They are fast, easy, and very tasty - which makes them a very popular summer sandwich. I love to take them on picnics, but be sure to use a cooler!
The ultra easy version is to simply use boiled eggs and mayo. But the following recipe is my favorite. It's based on my favorite recipes for deviled eggs. My husband especially loves the dill flavor.
Let's see how to make classic egg salad sandwiches for two below.
*Can substitute mayonnaise salad dressing for a slightly sweeter taste.
**Any bread may be used but I enjoy using toasted rye.
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:
Shell the eggs and chop them into coarse chunks (or you may do what my mother does and use a potato masher.)
Put the chopped eggs in a bowl and add the mayonnaise. 2 Tbsps is a good starting place, but it really comes down to your own preference for the flavor of mayonnaise.
Add the mustard and chopped green onion.
Season with dill, paprika, salt & pepper, and add a dash of cayenne pepper if you are wanting a little extra pop!
Spoon the egg salad onto your bread. Toasting the bread is your choice, but it helps to keep it all together. Or you could use a sturdier bread, such as baguette, or even 12 grain bread.
Top with lettuce and any other vegetables you may enjoy, such as tomato slices or jalapenos. ;)