Best 3 Moms Egg Salad Sandwich Recipes

In the realm of classic comfort food, few dishes can rival the timeless allure of an egg salad sandwich. This iconic sandwich, beloved by generations, is a symphony of flavors and textures that perfectly blends the creaminess of hard-boiled eggs, the tangy brightness of mayonnaise, the crunch of celery and onion, and the soft embrace of bread. It's a lunchtime staple, a picnic favorite, and a nostalgic treat that evokes memories of childhood simplicity. This article presents a collection of egg salad sandwich recipes that cater to various dietary preferences and taste buds. From the classic mayonnaise-based egg salad to lighter, healthier variations, and even a vegan option, there's a recipe here for every egg salad enthusiast. With step-by-step instructions and helpful tips, these recipes ensure a perfect egg salad sandwich every time, whether you prefer a traditional approach or are looking for a creative twist on this classic dish.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S EGG SALAD SANDWICH

Mom's Egg Salad Sandwich image

A light olive oil and Dijon mustard mayonnaise mixture gives these classic egg salad sandwiches from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg their fresh, understated flavor.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 4 sandwiches

Number Of Ingredients 9

Ingredients

8 large eggs
1/2 cup finely chopped celery
1/2 cup Olive Oil Mayonnaise
1/4 teaspoon coarse salt
Freshly ground black or white pepper
8 (1/4-inch-thick) slices rustic white bread
Thinly sliced red onion, for serving
Tomato slices, for serving
Garlic Dill Pickles, cut into wedges, for serving

Steps:

Place eggs in a medium saucepan; fill with enough cold water to cover. Bring to a boil over high heat. Immediately remove from heat; cover and let stand for 10 minutes. Drain and cool under cold running water. Peel eggs and coarsely chop.
In a large bowl, mix together eggs, celery, mayonnaise, and salt; season with pepper. If salad seems dry, add more mayonnaise to reach desired consistency.
Divide egg salad evenly between 4 slices of bread; sandwich with remaining slices of bread. Serve with onion, tomato, and pickles.

EGG SALAD SANDWICH

Egg Salad Sandwich image

The best Egg Salad Sandwich recipe comes together easily with just a handful of simple ingredients!

Provided by Blair Lonergan

Categories Dinner Lunch

Time 35m

Number Of Ingredients 8

Ingredients

6 large eggs
¼ cup mayonnaise
1 teaspoon yellow mustard
¼ cup finely-diced celery
2 tablespoons sweet pickle relish, drained of juice
¼ teaspoon kosher salt
¼ teaspoon freshly-ground black pepper
For serving: croissants, bread or rolls of choice; lettuce

Steps:

Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
Drain and rinse eggs under cold water for 1 minute.
Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
Roughly chop the eggs.
In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.
Store in an airtight container in the refrigerator for 4-5 days.
Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.

Nutrition Facts : ServingSize 1 /6 of the egg salad (not including bread or rolls or choice), Calories 201 kcal, Carbohydrate 3 g, Protein 9 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 251 mg, Sodium 408 mg, Fiber 1 g, Sugar 3 g

DELICIOUS EGG SALAD FOR SANDWICHES

Delicious Egg Salad for Sandwiches image

This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.

Provided by wifeyluvs2cook

Categories Salad Egg Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

Steps:

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g

Tips:

Use hard-boiled eggs that are fresh. Older eggs will have a less flavorful yolk and may be more difficult to peel.
Peel the eggs under cold water. This will help to prevent the shells from sticking to the eggs.
Chop the eggs finely. This will help to ensure that they are evenly distributed throughout the salad.
Use a mayonnaise that you enjoy. There are many different brands and flavors of mayonnaise available, so choose one that you think will complement the other ingredients in the salad.
Add some chopped celery and onion for crunch. These vegetables will add flavor and texture to the salad.
Season the salad with salt and pepper to taste. You may also want to add a pinch of paprika or dry mustard for extra flavor.
Serve the salad on bread of your choice. White bread, wheat bread, or even croissants are all good options.

Conclusion:

Egg salad sandwiches are a classic lunchtime staple for a reason. They are easy to make, delicious, and portable. With a few simple ingredients and a little bit of time, you can make a delicious egg salad sandwich that the whole family will enjoy. So next time you're looking for a quick and easy lunch option, give this recipe a try.