Egg Salad Sandwiches

I am not a big fan of lunch meat, but I love sandwiches in the summer when temperatures start to rise. Egg Salad is one of my favorite non lunch meat fillings. Spread it between two slices of bread or in a delicious buttery croissant and you’ll definitely find me at your table.

Egg Salad Sandwiches are a great make ahead option and when my family lived close to the beach, I often made it to pack in our cooler along with a package of Hawaiian Rolls. The sweetness of the bread along with the creaminess of the Egg Salad made for a delicious summer lunch.

I don’t use diced celery in my egg salad, but I occasionally add 1/4 to 1/2 tsp. of celery seed or celery salt if I want the flavor of celery included in my Egg Salad Sandwiches. Feel free to add it or leave it out, since a traditional Egg Salad Sandwich in the South doesn’t include celery.

Many people overcook their boiled eggs. Overcooking the eggs results in the need to add more mayonnaise because the yolks dry out. To ensure that your yolks are perfect, check out my post for cooking Perfect Boiled Eggs.

Egg Salad is traditionally made with mayonnaise, but if you’re not a fan of mayonnaise try substituting plain Greek Yogurt for part of the mayonnaise. I use mustard in my Egg Salad to cut the mayonnaise flavor. My husband, is a bonafide mayonnaise hater, but loves my egg salad. Try it with the mustard and you may decide that mayonnaise wasn’t made by the devil himself.

I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.

Ingredients:

• 6 hard boiled eggs
• 3 – 4 Tbsp. of mayonnaise
• 1 Tbsp. of yellow mustard
• 3 Tbsp. of pickle relish
• 1/4 – 1/2 tsp. of salt and pepper (to taste)
• optional – 1/4 – 1/2 tsp of celery seeds or celery salt

Directions:

Cook time is for the boiled eggs, but follow the instructions in the link above for cooking Perfect Boiled Eggs.  Peel and dice the boiled eggs into 1/4 inch size pieces and place in a bowl.

To the bowl of diced eggs, add the mayonnaise (start with 3 Tbsp.), mustard, pickle relish, salt, pepper, and if using the celery seed or celery salt.  Gently stir the mixture together, taste and add more salt and pepper if necessary.  Serve immediately or place in the refrigerator to cool.

Before spreading the cooled Egg Salad onto the bread, stir it up.  I recommend using white bread, croissants, or Hawaiian Rolls to make the sandwiches.

Note – if using celery salt don’t add too much regular salt without tasting it as you go or your final product may be too salty.  If your egg salad isn’t creamy enough with 3 tablespoons of mayonnaise add 1 more tablespoon of mayonnaise at a time, or a little of the sweet pickle juice, until the desired consistency is reached.

Sandwiches can be made ahead of time, wrapped in plastic wrap, and stored in the refrigerator.