Print Recipe

The Best Egg Salad Sandwich

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
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.