Have you ever noticed that most of your favorite foods…and I’m talking those down-home, take-me-back-to-the-good-ole-days favorites usually are very simple and made from very little ingredients? A simple, no frill egg salad sandwich on white bread is one of those things for me. There was no better way for my mom to make my day than when she would pack one in my lunch at school. All I needed was some eggs, mayo, and a little salt & pepper to make me feel like the most-loved child on the planet. It’s the little things.
Since I’m older and have developed a more mature pallet now, I like to kick mine up a notch with some lettuce and tomato -I’m quite the risk-taker. Or, like in the picture above, when the only lettuce you find in the refrigerator is brown and producing it’s own soup, pieces of Nappa Cabbage do work well for a crunchy substitute and pretty picture.
Recently, I was making egg salad while my friend Mart was over and I asked her how she likes hers. She said she always has to have some crunch in her egg salad -onions and celery are her favorite add-ins. I told her sorry not sorry, we ain’t messing up the salad like that today.
After doing some very extensive research, I learned that Mart is not alone. It turns out that egg salad is a perfect vehicle for many mix-ins and flares. If you would’ve told that to my elementary-school self, I probably would’ve barfed. And then later my middle-school-drama-queen self would’ve held a grudge against you for ruining my it’s-just-fine-like-it-is sandwich. Thankfully though, time changes things like our attitudes, emotions, taste buds, and even our preferences for eating egg salad.
So without further ado, I give you my favorite way to prepare egg salad:
First, we must start with the obvious -eggs.
There are many methods to boiling eggs. I cover mine with water in a saucepan, bring it to a boil and time it for 10 minutes. After that, let them cool, peel them and chop them.
Add your mayonnaise, salt and pepper, stir to combine then voila -perfect and comforting just-like-mom-makes-it egg salad!
And now that you have that down, I suppose since we all are grown-ups here, it’s time to venture out from our ordinary egg salad sandwiches (you win Mart) and start throwin’ them down like a boss!
To Make Egg Salad Like a Boss:
-
Sprinkle in Seasonings
- Everglades Seasoning
- Lemon Pepper
- Garlic
- Fresh Herbs (Dill, Parsley, Chives, Lemon Thyme)
- Cayenne Pepper or Red Pepper Flakes
- Smoked Paprika
- Celery Salt
- Ground Mustard
- Curry Powder
- Mrs. Dash’s Italian Herb Medley
-
Stir in a Few Mix-ins
- Chopped Bacon
- Chopped Vidalia, Yellow, or Purple Onions
- Green Onions (or Scallions)
- Black Olives
- Green Olives
- Chopped Pickles
- Relish
- Toasted Walnuts or Pecans
- Roasted Sun Flower Seeds
- Sprouts or Micro-Greens
-
With a Dash Of:
- Greek Yogurt (you can sub all the mayo for this)
- Spicy Mayo
- Yellow Mustard
- Spicy or Brown Mustard
- Crystal Hot Sauce
- Siracha
-
Then Don’t Just Serve it on Bread, Try These:
- Pile it on Tomato Slices or Avocado Halves
- Lettuce Boats
- Add it to a BLT Sandwich
- Use it as a Salad Topper
- Roll it in Meat for a Low Carb Appetizer (Smoked Salmon, Deli Ham, etc.)
What about you, what are some ways that you’ve #bossedup your egg salad sandwiches? Share with me your favorite ideas and combinations in the comments below!
Basic Egg Salad Recipe
Ingredients
- 12 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
To Prepare Eggs:
- Cover 12 eggs in water in a medium saucepan and bring to boil.
- Once boiling, set timer for 10 minutes.
- Remove from heat and let cool. Peel eggs and chop to desired size for salad.
To Prepare Salad:
- In a large bowl add mayonnaise, salt, and pepper to chopped eggs. Stir until combined.
- Chill and serve as is or see below notes for suggested add-ins.
Paige says
Flavored mayo! My current fave is a chipotle mayo. Also topping with sliced avocado and experimenting with different types of bread – seedy, white, egg, rye, cottage dill, etc. Or if you’re dining “al desk-o” and can’t maneuver a sandwich change to dipping or spreading crackers – saltines, triscuits, ritz, etc.
Wendy says
CHOPPED ASPARAGUS! It gives egg salad a lIttle texture and adds a veggie so i don’t have to FEEL GUILTY about the mayo.