Egg Salad Sandwiches
Course: Lunch, SnacksDifficulty: Easy
Servings
4
servingsPrep time
15
minutesEnjoy this egg salad on your favourite bread such as sourdough, whole wheat, or a fresh crispy baguette. For added flavour, try toasting the bread for a delicious crunchy texture to complement this creamy egg salad. It’s great for club sandwiches too…
Ingredients
6 6 hard boiled eggs, peeled and coarsely chopped
1/4 cup 1/4 chopped spring onions (optional) You can also use chives.
2-3 tbsp 2-3 mayonnaise
2 tsp 2 Dijon mustard
Pinch Pinch salt
Pinch Pinch pepper
Garlic powder, to taste (optional)
8 slices 8 of your favourite fresh bread
4 4 lettuce leaves
Directions
- Combine the eggs, spring onions (if desired), mayonnaise, mustard, salt, pepper, and garlic powder (if desired), in small bowl; stir well to combine.
- Toast your bread (optional).
- Spread about 1/2 cup of the egg salad filling over one slice of bread. Top with lettuce leaf and the second slice of bread.
- Cut each sandwich in halves or quarters.
Notes
- VARIATIONS:
- Use Honey-Dijon mustard to make the Basic Egg Salad then add 3/4 cup chopped dill pickles. Place a slice of ham on each of four slices of rye bread. Spread the egg salad over ham, then cover with another slice of bread.
Spice it up: To the basic Egg Salad, add 1/8 tsp Tex-Mex seasoning, curry or chilli powder. - TIPS: Instead of spreading bread with mayonnaise, use butter, margarine, Dijonnaise or pesto.
- If making egg salad for a crowd, mash eggs with a pastry blender or potato masher.
Use eggs that are at least a week old for boiling – The fresher the egg, the more difficult they are to peel. - Recipe and Image Credit: Egg Farmers of Canada www.eggs.ca