These delicious and tangy egg salad sandwiches are even better than the ones you fondly remember from your childhood. Plus a fun tip for how to cut the eggs!
I have fond childhood memories of squishy white bread, topped with a tangy mixture of chopped hard-boiled eggs and teeny bits of relish. As a kid, I had no idea what went into that delicious comforting concoction. It was closely related to another favorite dish, deviled eggs. That tray of eggie halves with a yellow pillow of yumminess was the highlight of the holiday table. Similar ingredients, but egg salad is muuuuuch easier.
My mom’s egg salad recipe is the classic version, with no strange ingredients. She does use a secret little concoction of paprika, celery seed and other spices called Salad Supreme. Its so good in this dish!
Perfect for leftover Easter eggs!
Egg salad is a great way to use up all those eggs you let your kids dye. Last year, I’m pretty sure we dyed about 4 dozen eggs! I kind of like it when a bit of the egg dye seeps through and colors the white of the egg. Makes this dish extra festive!
For an idea on how to use up extra *plastic* Easter eggs, check out my DIY Easter Egg Garland.
For truly simple and PERFECT and slip-out-of-the-shell easy to peel hard boiled eggs, I hiiiiiighly recommend using an Instant Pot to cook your eggs. If you haven’t heard of it, an Instant Pot is a multi-tasking pressure cooker, that is 100% safe and 100% awesome. It makes perfect rice (seriously, no crispy bottom of the pan), perfect eggs, and a roast in 40 minutes. If you’ve been on the fence, its time to bite the bullet. I use my Instant Pot almost DAILY. And I’ve gotten rid of my rice cooker and crock pot because of it. I’m not exaggerating here. Instant Pots are awesome.
My other egg trick is to use an egg slicer to double-cut the egg down to the perfect little matchstick shape. You could also grate your hard boiled eggs with a cheese grater, or just rough chop them with a knife.
Clean eating egg salad version
I did a couple rounds of Whole30 a couple years ago, and loved having egg salad for lunch. I used a homemade mayo and half an avocado, instead of store bought mayo. And chopped pickles instead of relish (to cut out the sugar). And instead of bread, I ate it in romaine lettuce boats. Yum! It was sooo good.
- Chop eggs to desired size. I use an egg slicer and cut each egg in two directions to make matchstick style shapes.
- Add remaining ingredients and mix to combine.
- Serve on bread as a sandwich, tortillas for a wrap, a bed of lettuce, or with crackers for dipping and topping.
Can be stored in the fridge for 3-4 days.
If you don't have an egg slicer, you can use a cheese grater or just roughly chop the hard boiled eggs.
Salad Supreme is absolutely the secret ingredient, don't skip it!
We love this egg salad on bread, but its also really yummy in lettuce boats for low-carb diets, or on Ritz or Club crackers (for high carb diets, haha!).
For some reason, I love eating eggs in all forms when I’m pregnant. Like 3 meals a day love. Fried eggs for breakfast, egg salad for lunch and quiche for dinner. I probably ate egg salad sandwiches every day for months straight! With some BBQ chips and a dill pickle on the side. YUM!