This post may contain affiliate links. Please read our privacy policy.
Egg Salad Sandwich
I adore egg salad, and so does my mom and my sister. It’s one of those foods, when you mention it, people either smile vaguely or else their eyes pop open and they say, “HI, I LOVE EGG SALAD, WHERE IS THE EGG SALAD, I NEED THE EGG SALAD!”
I’m a huge fan of plain old egg salad, with nothing more than some mayo, salt and pepper, maybe a touch of onion or celery, but I am also always up for some tinkering. Fresh lemon zest and juice are almost always hanging out in my fridge (sometimes already zested and juiced, in which case I feel like a goddess, in other cases in the form of a fresh lemon waiting to be used), and they added a little bit of zing here. Also, dill plus eggs — almost always good.
Adding the eggs to the water when the water is already hot (versus starting them in cold water) and peeling the eggs while they are still slightly warm often makes it easier to remove the shells in big pieces. We all know that it;’s annoying to have to chip away at egg shells in little bits and pieces.
How to Make Egg Salad
Bring a large saucepan of water to a boil over high heat. Gently place the eggs in the boiling water (use a spoon or ladle, and work quickly but carefully), making sure the water covers the eggs. Set the timer for 9 minutes, allow the water to return to a simmer, and cook for 9 minutes.
Meanwhile, fill a large bowl with ice water. Drain the eggs and transfer them to the water bath. Allow the eggs to come to almost room temperature. Remove the eggs and tap the warm eggs lightly on the counter, and give them a quick roll to crackle up the shells, and then peel carefully while they are submerged in water. Cool the peeled eggs, then chop them as roughly or as finely as you like, using a knife or a food processor.
While the eggs are cooling, in a medium bowl, combine the mayonnaise, lemon zest and juice, parsley, dill, shallot, capers (if using), and salt and pepper until well blended.
Add the cooled chopped eggs and gently fold them in. Check and adjust seasonings as needed.
How to Serve Egg Salad
Pile the egg salad onto slices of bread, or a toasted bagel, and layer them up with tomato and lettuce. Or scoop it up with crackers or even tortilla chips — a lovely, guilty pleasure. Egg salad is best eaten at cool room temperature, so if you think of it, take it out of the fridge about 20 minutes before digging in. It will last for 3 or 4 days, and then start getting a little watery.
What to Serve with Egg Salad:
- Tomato, Avocado and Cucumber Salad
- Kale Crunch Salad
- Fried Green Tomatoes with Green Goddess Dressing
- Green Bean Nicoise Salad
- Tomatoes with Mint Basil Pesto
Other Salad Recipes:
- Simple Orange Basil Egg Salad
- Salmon Salad with Jalapeno Scallion Dressing
- Egg and Potato Salad with Bacon
- Best Chicken Salad
- Smoky Chipotle Chicken Salad
- Italian Tuna Salad
Like this recipe? Pin it to your favorite board on Pinterest.
Pin This
Best Egg Salad
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- Zest and juice from 1 lemon
- ¼ cup minced fresh flat-leaf parsley
- 2 tablespoons minced fresh dill
- 1 tablespoon minced shallot
- Kosher salt and pepper to taste
- 1 teaspoons capers rinsed and chopped (optional)
Instructions
- Bring a large saucepan of water to a boil over high heat. Gently place the eggs in the boiling water (use a spoon or ladle, and work quickly but carefully), making sure the water covers the eggs. Set the timer for 9 minutes, allow the water to return to a simmer, and cook for 9 minutes.
- Meanwhile, fill a large bowl with ice water. Drain the eggs and transfer them to the water bath. Allow the eggs to come to almost room temperature. Remove the eggs and tap the warm eggs lightly on the counter, and give them a quick roll to crackle up the shells, and then peel carefully while they are submerged in water. Cool the peeled eggs, then chop them as roughly or as finely as you like, using a knife or a food processor.
- While the eggs are cooling, in a medium bowl, combine the mayonnaise, lemon zest and juice, parsley, dill, shallot, capers (if using), and salt and pepper until well blended. Add the cooled chopped eggs and gently fold them in. Check and adjust seasonings as needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
