Egg Salad Sandwiches are extraordinarily delicious. It’s actually our family’s favorite sandwich recipe. Hard-boiled eggs are mashed and put in a bowl with Miracle Whip and/or mayonnaise, celery, sweet pickle relish, a little dehydrated onion, spicy brown mustard, salt and pepper. That’s it. Sometimes we use Lawry’s seasoned salt and paprika. Garnish with fresh lettuce leaves and add some fresh raw veggies and you have a tasty and hearty lunch on your hands.
This Egg Salad recipe is fabulous, relatively easy, and one you can adjust to your family’s tastes and desires. My husband has made this for years. I finally had him measure it out last night so I could add it to my cookbook collection. He created this recipe.
Anytime we have an abundance of eggs on our hands, John has whipped up a mean batch of Egg Salad Sandwiches for all of us to enjoy. I am making food for the Vacation Bible School workers at our church this week and this was on today’s menu. At the bottom of this post are tips for keeping sandwiches fresh and the bread from drying out.
Are you looking for a scrumptious egg salad recipe? Then, by all means, give this family favorite a try. You won’t be disappointed and you may find this recipe quickly becomes one of your all-time favorites, too.
When I first published this recipe, nearly two years ago, I knew next to nothing about food photography, let alone how to make some of our family favorites appetizing so others would want to enjoy them.
John made up a batch of Egg Salad last week and I decided to snap a few pictures to update what these great sandwiches really look like. I wasn’t quick enough to get any pictures of the process, but I was able to get some afterward. I hope you make up a batch of this Egg Salad soon. It’s a great summer favorite – one your family will surely enjoy.
If you’re looking for great ways to use up eggs, check out these great ideas from Recipe Lion.
I initially published this recipe in July 2012. I remade the recipe in July 2014. But I didn’t realize I had relied on photos from my iPhone instead of my Canon. I remade this recipe again, March 2019. I snapped a few new pictures. This is still our favorite sandwich recipe. As I stated earlier, you can increase the seasonings if you prefer. We enjoy the crunch we get from celery, but we’ve left it out on occasion too. Enjoy.
John’s Egg Salad Sandwiches can’t be beat!
John always prefers to eat his Egg salad wrapped up in fresh tortillas, but the rest of us like it on Sourdough Bread. Yum.
This Egg Salad Sandwiches recipe has a nice bite as well as crunch from the celery.
Tips for working with hard-boiled eggs:
- Mom always told me it was easier working with eggs that aren’t fresh. She’s right. If I’m making deviled eggs, or hard-boiled eggs, I try to use eggs that are 2-3 weeks old. Fresh eggs are really difficult to peel after they’ve been hard-boiled.
- Allow the eggs to cool completely before peeling. You can speed the process by emptying out the boiling water and adding cool water several times to cool the eggs down.
- Using the rounded side of the egg, tap it very firmly against the edge of your sink about 4 or 5 times until the shell breaks. It is important to tap it hard enough to break the inner membrane of the egg. If this is not broken it is very difficult to peel the egg.
- I peel eggs under running water.
- If you are on a septic system, put the cracked eggshells in the trash and not down the disposal as they’re bad for your septic system.
Here’s what we did.
I used these ingredients.
Hard boil the eggs. Peel. (We actually refrigerate them overnight, but you don’t have to).
Mash up the peeled, hard-boiled eggs with a pastry blender.
Add sweet pickle relish, brown spicy mustard, finely chopped celery and dehydrated onions. (You can also use green onions, red onions or Vidalia sweet onions.) Add Miracle Whip or mayonnaise or half of each. Then sprinkle with salt and pepper. We sometimes use Lawry’s seasoned salt and paprika. Add to your desire.
Stir ingredients to combine.
Spread egg salad on bread. Top with lettuce and tomatoes, if desired.
These are easier to eat sliced in half since Sourdough Bread is so large.
Egg Salad Sandwiches are so mouthwatering. This has been our go-to recipe for Egg Salad for decades.
Here’s the recipe.
EGG SALAD SANDWICHES
(my husband’s concoction)
- 2 dozen eggs
- 1 cup miracle whip or mayonnaise or half of each
- 6 tbsp. sweet pickle relish
- 2 tsp. dehydrated minced onion
- 2 tsp. spicy brown mustard
- 1 tsp. Lawry’s seasoned salt
- ½ tsp. pepper
- ½ tsp. paprika, if desired
- Hard boil eggs.
- Cool completely.
- Peel shell and rinse to make sure all shell is removed.
- Pat eggs dry.
- Place eggs in a large mixing bowl.
- With a pastry blender cut through eggs until thoroughly broken down in small pieces.
- Add miracle whip, sweet pickle relish, minced onion, mustard, seasoned salt and pepper.
- Stir thoroughly to mix seasonings.
- Spread on bread for sandwiches.
Egg Salad Sandwiches are absolutely scrumptious. Feel free to adjust the spices and amounts to your family’s tastes.
Here’s a close up of the Egg Salad itself. This is one of our family’s favorite sandwiches to eat.
Egg Salad Sandwiches are terrific for school or work lunches and Saturday meals when you’re on the go to sporting events.
Tips for transporting sandwiches to catered events or potlucks:
- Place sandwiches in your travel container. Cover each layer of sandwiches with damp paper towels.
- Wrap your container tightly in plastic wrap or foil (or you can use a tupperware-type container but still use the damp paper towels over each sandwich layer).
- The moistened paper towels act like a barrier against the bread to keep it from drying out when exposed to air