I have strong opinions about egg salad sandwiches. I usually take a passport. If I see one on a menu or in a deli, I choose a different sandwich. Egg salad is usually so sloppy or too much mayo, damp bread (yuck) or the trifecta of all three. But it doesn't have to be that way! When I make egg salad sandwiches at home, there are heart emojis everywhere. I like to use well-toasted bread rubbed with garlic. The egg mixture that I make is not a big deviation from the classic, but the devil is in the details and relationships. Chopped celery and onions, a dash of whole grain mustard and just the right amount of yogurt instead of mayo.
A couple of egg salad tricks
There are a few tricks that I like to use when building an egg salad sandwich. The eggs are a soft component, so I want to introduce crunch and structure wherever possible for contrast reasons. So in this recipe there are crispy celery and onions. Good quality, extra toasted bread slices bring more crispness and structure. And I like to add a couple of strong, fresh lettuce leaves between the thread and the egg salad so that the bread doesn't soften.
Invest in good eggs
You really want to use good eggs when preparing egg salad. Those where the egg yolk is rich and light yellow. Eggs from willow hens. Shelling really fresh eggs can be a challenge, so I usually use good eggs, but the ones that have been in my fridge the longest are the ones used here. For easy peeling.
Let the eggs cook just right
I've found that 90% of the challenge here is to cook the egg properly. You need to cook them so that the centers are firm and still stay moist. You must also avoid the dreaded gray ring that surrounds the yolk in many hard-boiled eggs. I use a strict technique that works perfectly for me every time. Basically you have to avoid overcooking. To do this, simply slide the eggs into a bowl of icy water after removing them from the water in which they were cooked.
Egg salad sandwich variations
Once you get your sandwich the way you like it, it's fun to play around with variations. Here are a few favorites.
– – Egg salad with grilled gruyere: Fry some thinly sliced Gruyere cheese on your toast, put the egg salad mix on top, sprinkle with fried shallots and serve with your face open. Inspired by a version I occasionally ate at Il Cane Rosso in San Francisco.
– – Curry egg Salad sandwich: That is fine! I consider it a wintry version in which you add curry powder, chopped apple, roasted pecans and onions.
– – Chickpea Salad Sandwich: You can use the same general idea for a vegan version. Pulse a few cups of cooked chickpeas in a food processor and continue with the recipe. Add more yogurt if necessary to bring the ingredients together.
More ideas and tips from you
There are so many great ideas from you in the comments. I wanted to highlight some here!
Lirion says:Don't freak out, but my egg salad uses eggs and a mango relish. Yes that's it. After assembling and before adding the second piece of bread, a dash of fresh, cracked pepper and all 5 grains of salt.”
I love on secret Ingredient, and Quinn says "I Keep my egg salad ingredients to a minimum, eggs, shallots, chopped cucumber, mustard, a little mayo, and salt and pepper. Oh, and I'm adding Old Bay too. "
Or listen to this variation of Shawn! "I just made a delicious egg flavored Japanese salad with homemade wasabi mayo. For the mayo I used two egg yolks, 500 ml of olive oil and two teaspoons of rice wine vinegar. After the egg yolk had taken all of the oil, I added fresh dill, lemon juice, salt and pepper, and a substantial dash of wasabi paste. For those of you who like a little crunch, I recommend chopped water chestnuts that are drained and fried briefly in the pan. Eat it on bread as dark as pumpernickel or as white as miracle. It's all about the mayonnaise. "Genius!
Kate gives technical insights: "I've found that the best egg crushing tool for egg salad is a grid style potato masher. These square holes make the perfectly large pieces of protein. More even, yet chunkier than the results you get with a fork. "