No matter my age, recollections of certain childhood foods often come calling. This simple egg salad sandwich holds a lot of memories. While the taste is unforgettable, it’s the smells, surroundings, and people that complete the memories.
When Life Was a bit simpler
There was no fear or controversy over eggs and certainly no worries about eating white bread. When I was young, the days were quite simple and so were the foods. Maybe that is what makes childhood memories so sweet.
Our next-door neighbors were like family. I never felt like I had to get permission before visiting and certainly never worried about calling ahead. This could just be my memory while my mom was doing otherwise, but I wish to believe that sharing a sandwich made by my “neighbor mom” was as spontaneous as it was tasty.
My "neighbor mom"
Her egg salad was slightly runny and soaked right into the soft white Sunbeam bread. She would pour me a Coke in her green glassware (This may be why I adore vintage green glasses today). Chris was my “neighbor mom” and I like to say she is my namesake. My sister and I would often meet her kids under the shade tree that grew between our two houses. We would share white bread smothered with butter and sprinkled with sugar. The days we got a simple egg salad sandwich were a treasure for sure. I would not trade my memories of her house and the shared big tree for anything.
Simple Egg Salad Sandwich
The egg salad I make today is not Chris’ recipe but this doesn’t diminish the quality. I’ve added a few ingredients over the years but still consider it to be a simple egg salad. It tastes wonderful on store-bought bread but really comes alive on sourdough or other simple loaves made at home. If you like a little extra crunch, add some butter lettuce or romaine but this certainly isn’t necessary for the perfect sandwich. Enjoy a simple egg salad sandwich as a snack, an easy lunch, or as a weeknight dinner.
If golf is your love then you probably already associate egg salad with springtime. After all, it is hard to follow the Masters in April without eating (or at least thinking about) an egg salad sandwich. From what I have heard, their egg salad sandwiches are satisfying and quite affordable. My recipe fits all of those qualifications but with a bit more robust flavor. Whether you find yourself following the Masters or simply craving a classic sandwich from your past, you will be able to pull together a simple egg salad sandwich quickly and be pleased with your win. Maybe you’ll even bake a loaf of bread and have a friend join you under the shade tree.
Egg Salad at a glance
Steam your eggs for 10 minutes.
Peel and chop each egg.
Chop one stalk of celery.
Wash 5-6 scallions
Chop the scallions. Trim the roots and use both the white and green parts.
Add all chopped ingredients to a bowl.
You need mayonnaise, mustard, pickle juice, salt and pepper.
Mix all ingredients together.
Delicious on any bread. Serve immediately.
A Recipe to save
Simple Egg Salad Sandwich
- 6 Hard-Boiled Eggs, chopped For easy peeling, I like to steam the eggs (see notes)
- ¼ cup Mayonnaise I use Primal Kitchen or Dukes
- 2 tbsp Pickle Juice I use the juice of dill pickles.
- 4-6 Scallions, chopped I use 5 since I like an onion flavor.
- 1 Celery Stalk, Chopped About 1/3 cup
- 1-2 tsp Ground Mustard Any mustard is fine. Choose what you like.
- Fresh Ground Black Pepper, to taste
- Sea Salt, to taste
- Slices of Bread Sourdough is wonderful!
- Lettuce Optional (adding lettuce will keep the bread from becoming too soggy)
- In a steamer pot, add about an inch of water. Bring to a boil. Carefully add eggs to the steamer basket. Let them steam for 10 minutes. This will result in perfectly cooked hard-boiled eggs.
- After 10 minutes, transfer the eggs to a medium bowl of ice water. This will stop the cooking process while you begin peeling the eggs.
- Finely chop the celery and scallions. Add these to a medium mixing bowl. Mix in the mayonnaise, pickle juice, and mustard. Stir to combine.
- After peeling the eggs, chop them and sprinkle them with salt and pepper.
- Add the eggs to the creamy mixture and stir with a spoon to combine. If you like your egg salad to be creamier, use the back of a fork to mash the eggs and mix well.
- Taste and adjust salt and pepper as needed.
- Scoop a large spoonful of egg salad onto a slice of bread and top with lettuce, if using. Top with the second slice of bread and cut in half. Serve with fruit, olives, pickles, or chips.
- I have found that steaming eggs results in the easiest peeling. If you want to use this method for breakfast eggs, I recommend steaming for 8-9 minutes. This will give you a softer center in your egg and it's delicious.
- If you like your egg salad to be a bit tangier, simply add more mustard. The pickle juice adds amazing flavor but can make the salad a bit too watery if you add too much.
- For a creamier salad that has a richer taste, add more mayonnaise. You can also create a creamier salad by chopping the ingredients smaller.
- I find that this simple egg salad sandwich is delicious with a salty chip or olives on the side.
- Feel free to adjust the amount of celery or scallions. This will not affect the recipe but will give you a salad that is perfect for you.
- If you want something other than bread, simply scoop the egg salad on a bed of lettuce or serve with crackers.
- Eat the salad immediately. If you happen to have leftovers, this salad will keep in an air-tight glass container in the refrigerator for 3-4 days.
Takes Me Back
Food is often tied to so many memories. I think this is just human nature. Food is a gift, an innate need, and can be the one thing that brings us together even when we can’t really be together. A simple egg salad sandwich takes me back to a very happy time and I have no guilt when I get the pleasure of enjoying it. Simple ingredients can create an abundance of happiness and with that, even a weeknight dinner is pure joy. Do you have a recipe that brings back memories?