Egg Salad Sandwiches - Simple And Satisfying
Most of us grew up with egg salad sandwiches as a lunchtime staple. They were one of those go-to meals that could be whipped up with just a few basic ingredients that were always on hand: eggs from the fridge, bread from the pantry, and some condiments that were kitchen staples. I remember how my mother would make these sandwiches on busy mornings, packing them into lunchboxes for school or serving them to friends who dropped by unexpectedly. There’s something comforting about the simplicity of an egg salad sandwich—creamy, satisfying, and easy to make. Whether served on a hot summer day with a side of pickles or packed as a quick lunch, these sandwiches have a way of bringing people together, one bite at a time.
Did You Know?
Egg salad has been a staple in American cuisine since the early 20th century. It became popular during World War II due to the availability of eggs and mayonnaise. The basic recipe has seen countless variations, including additions like pickles, herbs, and even avocado. It's a versatile dish that can be enjoyed in sandwiches, on crackers, or as a salad topping.
Recipe: Yield: 4 servings
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green onions
- Salt and pepper to taste
- 8 slices of bread
- Lettuce leaves, for serving
Instructions:
Boil the Eggs:
Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let stand for 10 minutes. Drain and cool the eggs under cold running water. Peel and chop the eggs.
Personal Tip: To ensure easy peeling, add a pinch of salt and a splash of vinegar to the boiling water.
Prepare the Egg Salad:
In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, green onions, salt, and pepper. Mix well.
Personal Tip: For a creamier texture, mash some of the eggs with a fork before mixing with the other ingredients.
Assemble the Sandwiches:
Spread the egg salad onto 4 slices of bread. Top each with lettuce leaves and another slice of bread. You can toast or leave the bread untoasted.
Personal Tip: Toasting the bread adds a nice crunch and helps prevent it from getting soggy.
Serve:
Serve immediately, optionally with a side of chips or pickles.
Personal Tip: For a low-carb option, serve the egg salad on a bed of lettuce or in lettuce wraps.
Nutritional Information (Per Serving):
Calories, 300 | Protein, 12g | Carbohydrates, 28g | Fiber, 2g | Net Carbohydrates, 26g | Fat, 15g | Saturated Fat, 3g | Cholesterol, 210mg | Sodium, 450mg | Sugars, 3g | Glycemic Index, Medium
Kitchen Tips, Great Ideas, How to Save Money:
1. Perfect Boiled Eggs:
To ensure easy peeling, add a pinch of salt and a splash of vinegar to the boiling water. Once the eggs are cooked, transfer them to an ice bath to stop the cooking process and make peeling even easier.
2. Variations:
Add finely chopped pickles or relish for a tangy twist, or sprinkle in some paprika for extra flavor. For an extra kick, consider adding a dash of hot sauce or some chopped jalapeños.
3. Healthier Option:
Use Greek yogurt in place of mayonnaise for a lighter version with added protein. Greek yogurt provides a tangy flavor that pairs well with the eggs and gives the salad a creamy texture without the extra calories from mayonnaise.
4. Make Ahead:
Egg salad can be prepared a day in advance and stored in the refrigerator. Assemble sandwiches just before serving to keep the bread from getting soggy. This makes it a great option for meal prep and easy lunches throughout the week.
5. Serving Ideas:
For a low-carb option, serve the egg salad on a bed of lettuce or in lettuce wraps. You can also use whole grain bread or wraps to add more fiber and nutrients to your meal.
6. Seasoning:
Fresh herbs like dill, parsley, or chives can be added to enhance the flavor. Experiment with different herbs to find your favorite combination. Dill adds a fresh, slightly tangy taste, while parsley offers a mild bitterness that balances the richness of the mayonnaise.
7. Cost-Saving Tips:
Buy eggs in bulk when on sale. They can be stored for several weeks in the refrigerator. Using store-brand mayonnaise and mustard can also help reduce costs without sacrificing quality. Consider growing your own herbs, like parsley and chives, to save money and ensure a fresh supply.
8. Storage:
Keep leftover egg salad in an airtight container in the fridge for up to 3 days. For best results, store the egg salad separately from the bread and assemble the sandwiches just before eating. This will keep the bread from getting soggy and ensure a fresher-tasting sandwich.
9. Texture:
For a creamier texture, mash some of the eggs with a fork before mixing with the other ingredients. If you prefer a chunkier salad, simply chop the eggs coarsely. You can also experiment with adding other ingredients like diced avocado for a creamy texture and healthy fats.
10. Lemon Juice:
A splash of lemon juice can brighten the flavors of the egg salad. Lemon juice adds a fresh, zesty note that balances the richness of the mayonnaise. It also helps to prevent the eggs from becoming too dry and adds a bit of acidity to the dish.
Let's Learn About Eggs
Eggs come in various types, from conventional to free-range, organic, and pasture-raised. The differences lie in the way the hens are raised and fed. Conventional eggs are the most common and typically come from hens raised in cages with a standard diet. Free-range and organic eggs come from hens that have more space to roam and are fed a diet free from pesticides and antibiotics. Pasture-raised eggs are considered the most humane and nutritious, with hens having ample access to the outdoors and a varied diet that includes natural foraging. Nutritionally, eggs are a powerhouse, rich in protein, vitamins, and minerals. However, the nutritional content can vary slightly depending on the hen's diet and living conditions. When shopping for eggs, consider these factors to choose the type that best fits your values and nutritional needs.