Egg Salad stands the test of time as one of the most delicious sandwich fillings ever.
It is so versatile you can put any twist you like on it. The recipe as written below is pretty standard with the basic ingredients and then I will give you a bunch of ideas on how to switch it up.
For me the base has to have a bit of finely minced onion, mayo and a hit of some kind of pickle or relish, salt, pepper and paprika.
I also really like a touch of mustard in the base. Here are some other ideas you can use:
- green relish
- finely minced dill pickle (yum!) and a tiny bit of pickle juice or dill garnish
- finely minced celery
- You can put an Asian twist with sesame oil, mayo and garnish with toasted sesame seeds. You could garnish with a dab or two of sirracha.
- sweet onion or red onion
- add a pinch of curry powder for an Eastern twist
You can use the salad as a filling or scoop onto a bed of lettuce and salad vegetables to keep the carbs down.
Hard boiled eggs keep up to a week, peeled or unpeeled in the fridge so you can make them ahead and just prepare them a half hour or so before you want to serve. If you can wait the 30 minutes it really does give the flavours time to meld.
Check out how to make perfect hard boiled eggs.
Here is a tip for easy peeling of hard boiled eggs. When you put the eggs into the ice water bath, gently shake the pan or gently tap the eggs together to create lots of fine cracks in the peel. Then let them soak in the ice water until they are cool. The water will seep into the cracks and make the peels easier to come off.
For a special occasion I made these – one with Gruyere cheese and the other with blue cheese. The egg salad as written below was divine with both but the blue cheese gougères had a bit of an edge over the others. Perfect for an afternoon tea sandwich, a luncheon or a picnic!
I also topped a slice of this No Knead Dill Bread with some of this egg salad and it was great too!
Have fun with interesting breads and consider beyond the typical lettuce addition what alfalfa sprouts or pea sprouts might do for your sandwich!