There are so many recipes out there for Egg Salad, but like everything in life, we’ll never agree on which one is the best…that’s why this is a recipe for egg salad ~ your way.
The basic elements to egg salad are hard-boiled eggs and mayonnaise. What you do from there is up to you. Here’s the trick though ~ don’t put everything into the bowl at once. You wouldn’t dress a green salad with a dressing that you’ve never tasted, so why would you dress your hard-boiled eggs before tasting the mayo mix?
Instead, make the creamy dressing first. Adjust it to your taste buds. You might like pickles, olives, extra salt, onions, spicy mustard, creamy mustard, etc. Once you create a nice balance of creaminess, saltiness and bite, add the eggs.
Again, some people like really creamy egg salad, and others like it drier. Just add eggs to the bowl, until you reach the creaminess you prefer.
Lastly, if you want to take your egg salad sandwich from good to great, butter your bread. It adds a richness of flavor that accentuates the dressing, eggs and bread.
Below is the recipe I like to use. It’s great on homemade milk bread with alfalfa sprouts. But again, feel free to use watercress or arugula for extra color and crunch. Bon appétit!
- ½ cup mayonnaise
- 1 tablespoon creamy Dijon mustard
- 1 tablespoon onion, minced
- 1 tablespoon cucumber minced
- ½ tsp. kosher salt
- ½ tsp. lemon juice or vinegar
- ½ tsp. sugar
- 4-6 eggs
Place everything but the eggs into a bowl.
Whisk them together and taste. Adjust mustard, salt, lemon juice and sugar to your preference.
Add diced eggs until you reach the egg-to-mayo ratio you prefer.
Butter two slices of bread. I like to use Milk Bread or Brioche.
Add egg salad to one side. Top with alfalfa sprouts or lettuce. Add the other slice of bread.
Slice and serve.