Best-Ever Egg Salad Sandwich
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
398 kcal
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Course
Lunch
Best-Ever Egg Salad Sandwich
Description
The Best-Ever Egg Salad Sandwich begins with eggs cooked to retain a slightly soft center before being shelled, rinsed, and coarsely chopped. These are combined with a dressing made from mayonnaise, finely chopped shallots and parsley, fresh lemon juice, Dijon mustard, salt, pepper, and optional smoked paprika for depth. This mixture creates a creamy texture punctuated by subtle herb and spice flavors.
To complete the sandwich, the egg salad is piled onto toasted whole wheat or multigrain bread slices, layered with fresh baby arugula for a peppery crunch and optional tomato slices for juiciness and acidity. This combination balances the rich creaminess of the egg mixture with fresh and bright components.
Cooking the eggs precisely and gently folding in the dressing helps maintain a tender texture without overworking the salad. The recipe yields enough filling for multiple sandwiches, making it suitable for casual lunches or picnics. Toasting the bread is optional depending on preference.
Ingredients
- 6 egg large
- ¼ cup mayonnaise homemade or good-quality store-bought
- 1 to 2 tablespoon shallot finely chopped
- 2 tablespoon flat-leaf parsley finely chopped
- salt a couple pinches each, Kosher salt and freshly ground
- black pepper a couple pinches each, Kosher salt and freshly ground
- 1 tablespoon lemon juice fresh
- 1 teaspoon Dijon mustard or more, to taste
- ½ teaspoon smoked paprika Optional
- 8 lices whole wheat or multi-grain sandwich bread, toasted - or not
- 1 arugula small bunch, baby
- tomato optional...in Summertime...yes!, sliced
Instructions
- To cook the eggs perfectly, put them in a pot so they'll fit in a single layer and cover them by 2 - 3 inches of cool water.
- Turn on medium-high heat and bring to a strong simmer (this will take at least 15 minutes).
- At this point, set a timer and cook the eggs for exactly 5 minutes, this will keep the yolks just slightly soft.
- Immediately use a slotted spoon to transfer the eggs, one at a time, to a bowl of ice water.
- Once cool enough to handle, gently tap each egg in several places with the back of a spoon to start a crack in the shell. Carefully remove the shell.
- Gently rinse them under cool water. Transfer to a dry bowl or kitchen towel. Coarsely chop the eggs with a sharp knife. Place in serving bowl.
- Whisk together the mayo, shallots, parsley, salt, pepper, lemon juice, mustard and paprika (if using) in a medium bowl.
- Gently fold the dressing into the chopped eggs.
- Meanwhile, toast the bread, if desired.
- Add a layer of arugula on two slices of bread. Spread the egg salad over the arugula and top with remaining bread slices. Cut across the diagonal and serve at once.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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