Egg salad sandwiches are a classic comfort food loved by many for their creamy texture and flavorful taste. Whether you’re preparing a quick lunch or hosting a brunch gathering, this Egg Salad Sandwich recipe is sure to satisfy your cravings. With simple ingredients and easy steps, you’ll have a delicious sandwich ready to enjoy in no time. Let’s dive into the details of this delightful recipe!
Ingredients:
- 8 eggs
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp dill weed
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper, to taste
Instructions:
- Start by boiling the eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for about 10-12 minutes.
- While the eggs are cooking, prepare a bowl of ice water. Once the eggs are done, transfer them to the ice water bath to cool for a few minutes.
- Once cooled, peel the eggs and chop them into small pieces. Place the chopped eggs in a large mixing bowl.
- Add the mayonnaise, Dijon mustard, dill weed, onion powder, garlic powder, paprika, salt, and pepper to the bowl with the chopped eggs.
- Gently mix all the ingredients together until well combined and the egg salad is creamy and smooth.
- Taste the egg salad and adjust the seasoning if needed, adding more salt, pepper, or other spices to suit your taste.
- Once the egg salad is ready, you can serve it immediately or refrigerate it for later use.
- To assemble the sandwiches, spread a generous amount of the egg salad onto slices of your favorite bread. Top with lettuce, tomato slices, or any other desired toppings. Place another slice of bread on top to complete the sandwich.
- Slice the sandwiches in half and serve fresh. Enjoy your delicious Egg Salad Sandwiches!
Cook Notes and Variations:
- For extra creaminess, you can add a tablespoon of Greek yogurt to the egg salad mixture.
- Experiment with different herbs and spices to customize the flavor of the egg salad. Fresh herbs like parsley or chives can add a burst of freshness.
- For a lower-calorie option, you can use light mayonnaise or substitute some of the mayonnaise with Greek yogurt.
- If you prefer a spicy kick, add a dash of hot sauce or a pinch of cayenne pepper to the egg salad mixture.
Keto and Low-Carb Versions:
- To make this recipe keto-friendly, use full-fat mayonnaise and opt for low-carb bread or lettuce wraps instead of traditional bread slices.
- Omit the onion powder and use fresh minced onions sparingly to reduce the carb content.
- Ensure that the Dijon mustard you use doesn’t contain added sugars.
- Serve the egg salad on a bed of mixed greens or stuffed in avocado halves for a low-carb, high-fat meal option.
Frequently Asked Questions (FAQs):
Q: Can I make the egg salad ahead of time? A: Yes, you can prepare the egg salad ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving.
Q: Can I add other ingredients to the egg salad? A: Absolutely! Feel free to add chopped celery, bell peppers, or pickles for added crunch and flavor.
Q: Can I use pre-cooked eggs for this recipe? A: While it’s best to use freshly boiled eggs for optimal texture, you can use pre-cooked or store-bought hard-boiled eggs in a pinch.
Q: How should I store leftover egg salad sandwiches? A: Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Keep in mind that the bread may become soggy over time, so it’s best to assemble the sandwiches just before serving.
In conclusion, this Egg Salad Sandwich recipe is a simple yet satisfying option for any meal of the day. With its creamy texture and flavorful seasoning, it’s sure to become a staple in your recipe repertoire. Whether you’re following a keto diet, looking for a quick lunch idea, or simply craving a classic sandwich, this recipe has you covered. Give it a try and indulge in the deliciousness of homemade egg salad sandwiches!
