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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!

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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!

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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.

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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.

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

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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.

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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

The Best Egg Salad Sandwich

1 Star2 Stars3 Stars4 Stars5 Stars (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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8 Comments

  • Reply
    Julie
    June 6, 2022 at 9:56 am

    Hi Kelly,

    I love egg salad. This sounds delicious and I think my husband might eat it with the pepperoncini. Thanks for the variation on a staple in my diet.

    Have a great week, Julie

    • Reply
      Kelly Djalali
      June 6, 2022 at 10:14 am

      Hi Julie, It such a great variation. There is so much more satisfying textures. I hope you and your husband really enjoy this version. Have a great week! xo Kelly

  • Reply
    Mari
    June 6, 2022 at 10:00 am

    I have not added peppers to egg salad before, so this will be a fun and tasty experiment for me. Ever since I got my firstople, Instant Pot, I have been doing hard boiled eggs in it at least every week or every other week. Since they steam above the water, they are super easy to peel. My daughter had bought me a Dash egg cooker, which is the same principle, but that collected deposits that were a pain to clean off, so after a few years I tossed it. It is a great inexpensive substitute though. What I really like about this sandwich is the generous sprinkle of crushed pepper. Like most people, I use pepper without really thinking about it. Food would be a lot blander without it, and it adds a nice subtle layer of taste. This is going to be on repeat all summer and beyond. I need to get back to the kitchen today and whip up some Pita bread. I saw a recipe using all purpose Einkorn which I bought at Amazon, where else?! The pictures from the recipe I’m using made the breads look like clouds waiting to fly away. It will be fun to see how they turn out. I did clean out one freezer and started on the kitchen cabinets, but those are slow and an ongoing project. Currently I can’t get a start on my small chest freezer because I have six cases of various Zero sodas on top of it. When I get an upper deck added on, I’m going to have them build some cabinets on the ends. That should take care of a lot of storage problems. My mid year resolution is to stay away from Amazon at least until everything is sorted and or tossed out. I could lift the cases off the freezer, , but for now it’s a good reason to put off defrosting and decluttering it. That excuse should hold until someone or a lot of someones drink it. My drink of choice is water with ice cubes and a splash of lemon or lime, so I’m no help at all. The three dogs looked so cute in the pizza video. I loved seeing them together. They all have a definite personality. Happy Monday to Kelly, Alex, Terry and the capering canine corps. ❤️🐕‍🦺🐕🐩

    • Reply
      Kelly Djalali
      June 6, 2022 at 10:18 am

      Hi Mari, happy Monday! I can find 101 reasons to distract me from conquering the “Great Freezer Clean Out” – the number one reason being the surface of the chest freezer is where we let out broken down cardboard recycling collect before taking it out the trash shed, it makes a great shelf! This leads me to another thing, a problem we share: where do all the cardboard boxes come from? Amazon, of course. So maybe I will take a page from your book and cool the Amazon shopping so I can get into that freezer! I am sure you will enjoy this easy take on egg salad. Good luck with your pita clouds! xo Kelly

  • Reply
    Monique Wilson
    June 6, 2022 at 10:11 am

    Hi Kelly. While I like Dukes Mayo for most everything, I have to say Kewpie Mayo is my egg salad Mayo of choice. Your post is making me hungry!

    • Reply
      Kelly Djalali
      June 6, 2022 at 10:23 am

      Hi Monique, Ah, Kewpie! The preferred mayo for a Japanese-style egg salad sandwich. Even though it’s not nearly as sweet, it has just enough sweetness to it, that it reminds me too much of Miracle Whip. It does have more of an egg flavor to it that does work so well with an egg salad sandwich. I am curious how this recipe would be with Kewpie, so if you make it, do report back and let us all know how it is with Kewpie! Thanks so much for stopping by today! xo Kelly

  • Reply
    Terry
    June 6, 2022 at 10:39 am

    Good morning. This does look good I usually make mine not so chunky. I do like how you make the dressing with the white wine vinegar and the addition of pepperoncini I will definitely make this. Have a great Monday ❤️🤗 mom

    • Reply
      Kelly Djalali
      June 6, 2022 at 2:08 pm

      Hi Mom, Yeah the bigger chunks of egg make this feel like a whole different egg salad. The dressing is nice because it’s little thinner, so it’s not overwhelming. Let me know how you like it! xo Kelly

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