Ultimately Creamy Egg Salad Recipe

Ingredients

• 8 largeeggs
• 120 ml (½ cup)mayonnaise (light mayonnaise is also an option)
• 15 ml (1 tablespoon)pickle juice
• 10 ml (2 teaspoons)dry mustard or Dijon mustard
• 1 mediumcelery stalk, finely diced
• 2green onions, finely minced
• ¼ teaspoon eachsalt and pepper
• 8 slicessandwich bread
• 57 g (4 tablespoons)butter, at room temperature
• 8 leavesbutter lettuce

Instructions

1. 1

   Boil the eggs

   Put the eggs in a medium-sized pot and cover them with 2.5 cm (1 inch) of water. Bring to a boil over high heat and keep boiling for 1 minute, then take the pot off the heat, cover it and leave the eggs for 10 minutes.

2. 2

   Peel the eggs

   Drain the pot and cover the eggs with cold water, replacing the water a few times as they cool. Once cool enough to handle, peel the eggs and rinse them under running water to remove any remaining shell.

3. 3

   Separate the eggs

   Cut the eggs in half and scoop the yolks into a large bowl. Finely mince the whites.

4. 4

   Mix the salad

   Add the mayonnaise, pickle juice, mustard, celery, green onions, salt and pepper to the yolks, then mix well. Stir in the minced egg whites.

5. 5

   Assemble sandwiches

   Butter the bread. Arrange 2 butter lettuce leaves on each of four slices, add the egg salad, then top each with another slice of bread.

What is egg salad?

Egg salad is a familiar North American sandwich filling made by combining hard-cooked eggs with a creamy, seasoned dressing. This version makes the yolks into a smooth base, then folds in chopped whites for a contrast of textures.

Pickle juice and mustard bring a tangy, savoury edge, while celery and green onions add freshness and crunch. Butter lettuce gives the sandwiches a crisp layer between the filling and bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 478 calories, 18g protein, 29g carbs, 32g fat.

The eggs provide most of the protein, while the bread supplies much of the carbohydrate. Mayonnaise and butter contribute much of the fat; serve with extra vegetables or a side salad to add freshness and balance the plate.

Getting the eggs right

Gentle cooking: The eggs rest, covered, for 10 minutes after a brief boil. This helps cook them through without continuing to boil in the pot.

Easy peeling: Cooling the eggs in several changes of cold water makes them easier to handle. Rinsing after peeling helps remove any lingering shell fragments.

Building a creamy base

Yolks first: Mixing the yolks with mayonnaise and seasonings creates the smooth part of the salad. Stir until the mixture is well combined before adding the whites.

Fold gently: The chopped whites are stirred in at the end so they keep their distinct pieces. This gives the filling its creamy texture without turning it into a paste.

Balancing the flavours

Tangy notes: Pickle juice and mustard cut through the richness of the egg yolks and mayonnaise. The recipe allows dry mustard or Dijon, so use whichever is on hand.

Fresh crunch: Finely diced celery and minced green onions distribute their flavour throughout the filling. Cutting them small keeps the sandwich easy to bite.

Assembling the sandwiches

Butter the bread: Room-temperature butter spreads more easily across the slices. Add lettuce to four slices, spoon on the egg salad, then close each sandwich with another slice.

Keep the layers even: Spread the filling across the lettuce rather than piling it in one spot. That helps each bite include bread, greens and egg salad.

Serving ideas

These sandwiches are ready to serve as soon as they are assembled. Pair them with a simple salad, sliced vegetables or a bowl of soup for a fuller meal.

For a smaller serving, serve the egg salad over lettuce leaves or alongside bread rather than making a full sandwich. Keep the filling chilled until you are ready to eat.

Recipe notes & tips

• Use a pot large enough for the eggs to sit in a single layer.
• Dice the celery finely so it blends evenly into the filling.
• Let the eggs cool enough to handle before peeling them.
• Mix the yolks and dressing thoroughly before adding the whites.
• Use room-temperature butter to make spreading easier.
• Keep the lettuce leaves whole so they form a crisp layer in the sandwiches.

Variations

• Use Dijon: Swap in Dijon mustard for the dry mustard for a different mustard flavour.
• Choose light mayonnaise: Use light mayonnaise for the option noted in the recipe.
• Add more crunch: Increase the finely diced celery to make the filling crunchier.
• Serve open-faced: Spoon the egg salad onto buttered bread without adding a top slice.
• Make lettuce cups: Serve the filling in butter lettuce leaves instead of sandwich bread.

Common mistakes to avoid

• Boiling the eggs too long: Take the pot off the heat after 1 minute of boiling and leave it covered for 10 minutes.
• Peeling while too hot: Cool the eggs in cold water until they are comfortable to handle.
• Leaving shell behind: Rinse the peeled eggs under running water before cutting them.
• Mashing the whites: Mince them finely, then stir them in after mixing the yolk base.
• Using large celery pieces: Dice the stalk finely so the filling is easier to spread and eat.
• Adding filling before buttering: Butter the bread first, then layer on the lettuce and egg salad.

How to store

Store leftover egg salad in a covered container in the refrigerator and use within 3 days. Keep it separate from the bread and lettuce until serving so the sandwiches do not become soggy; stir the filling before assembling.

Frequently asked questions