This Egg Salad Sandwich is packed with flavors, made with simple everyday ingredients and promises to fill your body with so much goodness. Serve it next to a handful of chips and a couple ice-cold beers, and you’re going to have yourself the best moment of your day.
To make this recipe, I used cage-free organic eggs. You can use whatever type of eggs you like. But like I’ve told you in the past, in recipes that are this simple, the higher the quality of the ingredients, the better the overall flavor.
Also, the eggs I used were going to expire within 2 to 3 days. By using older eggs, they are easier to peel. I also like to have a bowl with water underneath as I’m peeling the eggs. As by dipping the egg in the water while peeling it, makes it even easier to remove the peel.
TIPS & TRICKS to Make this Recipe: You can serve this sandwich at room temperature or even chilled. The egg salad will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)
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Watch the Video Below on How to Make this Egg Salad Sandwich
"Better than Deli" Egg Salad Sandwich
Ingredients
- 8 large cage-free organic eggs
- 1 cup mayonnaise 240 grams
- 1 tbsp dijon mustard 14 grams
- 1 celery stick finely chopped
- 1 small red onion finely chopped
- 1 clove garlic finely grated
- 2 tbsp chopped fresh parsley 8 grams
- 1 tsp lemon juice 5 ml
- sea salt & black pepper
- dash sweet smoked Spanish paprika
- handful chopped fresh chives
- 8 slices multi grain sandwich bread
Instructions
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Add the eggs into a sauce pan, all in a flat layer, fill with water, just enough to barely cover the eggs, heat with a high heat
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Once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard boiled eggs
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Once the eggs are hard boiled, transfer them into a large bowl with iced water
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After 1 to 2 minutes and the eggs are cool enough to handle, peel them, then transfer them into a cutting board and roughly chop them
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Add the chopped eggs into a large bowl, along with the mayonnaise, dijon mustard, celery, red onion, garlic, parsley, lemon juice and season with sea salt & black pepper, mix together until well mixed
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Ligthly toast the slices of sandwich bread, then evenly spread the egg salad over each bottom toast, top off with a dash of paprika, some chopped fresh chives and another piece of toast, enjoy!
Recipe Notes
Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase through this Link)
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Karen
I love how you include grams for many of the ingredients- could you share approximate grams for a “small red onion”? Thanks!
07 . Aug . 2024Spain on a Fork
One small onion finely chopped is about 40 grams 🙂 Thanks for the comment!
07 . Aug . 2024Wilma
This looks delicious!
Will try.
Also did you know that if you put boiled egg inside plastic container and shake vigorously the shell peels away like magic ,- I just witnessed this trick.
Thank you.
06 . Aug . 2024What is Spanish name for egg salad sandwich.
It sounds so exotic in Spanish.
Rosemary
This was THE BEST egg salad sammie I’ve ever had. I tend to have my biggest meal of the day for lunch so often I make an egg dish for a light supper. This will definitely be on repeat at my house.
Thanks, Albert, for your easy -to-make recipes that always please the palate without breaking the bank.
As you like to say, “much love!”
05 . Aug . 2024Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
06 . Aug . 2024Dean Harris
Looks and reads like an interesting recipe. I don’t much care for celery in my egg salad and have substituted sliced green olives in the past.
05 . Aug . 2024Spain on a Fork
Sounds great! Much love 🙂
06 . Aug . 2024