The Best Egg Salad Sandwich

Hello and welcome! Today I have a simple recipe for a new way to enjoy an egg salad sandwich. Rather than a minced egg situation, we have medium-sized chunks of egg, diced celery, onion and pepperoncini peppers all lightly dressed in a mayonnaise, dijon and vinegar dressing. Liberally seasoned with kosher salt and black pepper, sandwiched between fluffy soft potato bread slices. I think it’s The Best Egg Salad Sandwich – let’s do it!

The Eggs

I like to make 8 minute boiled eggs – the yolks are firm yet still creamy, not at all dried out. Start the eggs in cold water and heat over high heat until the water begins to boil. When the water is a rolling boil, cut the heat and cover the pot with a lid, set a timer for 8 minutes. Meanwhile set up an ice bath. When the timer is up, use a spider skimmer to scoop out the eggs and transfer them to the ice bath. Let them cool, peel and then we’re ready to go!

Mayo Dressing

In a medium size bowl, combine 1/4 cup mayonnaise, 1 tablespoon Dijon mustard and a drizzle of white wine vinegar. Mix together and add more vinegar as necessary to thin out the dressing to a creamy salad dressing-like, pourable consistency.

Then, quarter each egg lengthwise and slice each quarter into 3-4 pieces. Add the egg slices to the dressing and gently fold the eggs into the dressing with a silicone spatula.

Add the rest of the ingredients: 1/4 cup diced celery, 1/4 cup diced onion and 2 tablespoons chopped pepperoncini peppers. Gently fold everything together to coat in the dressing.

Season with kosher salt and black pepper, give it another gentle mix and adjust seasoning to taste.

I really like The Best Egg Salad on super soft, fluffy bread; but you can top your favorite bread with the egg salad, toasted or not. Scoop desired amount and top a slice of bread. Add more salt and pepper if you like.

Top with the second slice of bread. Slice the sandwich in half and enjoy!

Sometimes an egg salad sandwich just hits the spot. And I love how this version is light on the mayo. It has great textures with the celery and onions, and wonderful chew thanks to the larger egg pieces.

The Best Egg Salad is hearty; you can forgo the bread and add the egg salad to a bowl of mixed greens, if you prefer. The next time you’re craving a delicious egg salad sandwich, definitely give this recipe a go! Try another classic with my Best Ever Tuna Melt. Have a great day, take care and be well! xo Kelly

Key Equipment

Print Recipe

The Best Egg Salad Sandwich

(1 votes, average: 5.00 out of 5)

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Dinner, Main Course, Lunch – American

By Kelly Djalali – Serves: Makes 2-4 Sandwiches

Prep Time: 20 Minutes – Cooking Time: NA – Total Time: 20 Minutes

The Best Egg Salad has chunks of egg, diced celery, onion and pepperoncini peppers lightly dressed in a mayonnaise, dijon and vinegar dressing.

Ingredients

• 6 Eggs, hard boiled for 8 minutes
• 1/4 cup Diced Celery
• 1/4 cup Diced Onion
• 2 tbsp. Chopped Pepperoncini Peppers
• 1/4 cup Mayonnaise
• 1 tbsp. Dijon Mustard
• 1-2 tsp. White Wine Vinegar, more as needed
• Kosher Salt
• Black Pepper
• Sliced Bread

Instructions

8 Minute Eggs

1

Start the eggs in cold water and heat over high heat until the water begins to boil. When the water is a rolling boil, cut the heat and cover the pot with a lid, set a timer for 8 minutes. Meanwhile set up an ice bath. When the timer is up, use a spider skimmer to scoop out the eggs and transfer them to the ice bath to cool.

Mayo Dressing

2

In a medium size bowl, combine 1/4 cup mayonnaise, 1 tablespoon Dijon mustard and a drizzle of white wine vinegar. Mix together and add more vinegar as necessary to thin out the dressing to a creamy salad dressing-like, pourable consistency.

Egg Salad

3

Quarter each egg lengthwise and slice each quarter into 3-4 pieces. Add the egg slices to the dressing and gently fold the eggs into the dressing with a silicone spatula.

4

Add the diced celery, diced onion and chopped pepperoncini peppers. Gently fold everything together to coat in the dressing.

5

Season with kosher salt and black pepper, give it another gentle mix and adjust seasoning to taste.

6

Scoop desired amount of egg salad and top a slice of bread. Add more salt and pepper if you like. Top with the second slice of bread.

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