Make this easy egg salad recipe for creating delicious and simple egg salad sandwiches with your fresh farm eggs. Grain free variation included!
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Egg salad sandwiches are one of my favorite “go to” lunches on a hot summer day. The recipe only takes minutes to make and it’s delicious.
Eggs from the bird coop are plentiful spring-summer and these sandwiches are packed full of protein. Plus, you get to use fresh herbs and onion tops from the garden, as well as home canned pickles.
What’s not to love?
Tools You’ll Need
- stockpot for boiling or steaming eggs
- dinner plate
- fork
- cutting board
- sharp kitchen knife
- large bowl (4 quart)
Ingredient List
- yellow mustard
- green onions
- fresh dill
- dill pickles
- homemade mayonnaise (get my recipe HERE)
- salt
- paprika
- optional veggies: fresh cucumber, lettuce or tomato
How to Hard-Boil Eggs for Sandwiches
If you’ve ever turn farm fresh eggs into hard boiled eggs, you know egg whites tend to stick to the shell. And often, you turn up motley looking peeled eggs.
With this particular recipe, appearance doesn’t matter too much because eggs are going to be chopped or mashed anyway!
The key with egg salad is to make perfect hard-boiled eggs that will have yolks firm enough for an egg salad mixture. Here are 3 different ways to make perfect hard-boiled eggs that will be firm enough for a delicious and creamy egg salad recipe.
Hard Boiled Eggs
Cover eggs with cold water and bring to a rolling boil. Cook eggs in boiling water for 10 minutes, then cool under running water. Break eggs in half and scoop out insides with a spoon.
Steamed Eggs
Place eggs in a pot and add about 1 inch of water. Bring to a boil and cover with a lid (get my full tutorial HERE). Steam small-medium eggs for about 12 minutes, and large eggs for 15. Cool under cold water and peel.
Instant Pot Eggs
You can also cook up your eggs in an instant pot. Add your water, fill the steamer basket and cook for 5 minutes under high pressure. Cool and peel.
Egg Salad Sandwich Recipe
Prepare your eggs as directed above.
Using a cutting board, finely mince fresh dill and onion greens. Open a jar of home canned dill pickles and cut them into small squares. Set these things aside.
Place peeled eggs on a dinner plate. Grab a fork and mash eggs until they are a yellow mass. Unless you want some definition to your egg sandwich, that is.
If so, place your hard boiled eggs on a cutting board and finely chop with a large kitchen knife. Chopped eggs will give you more texture in the finished dish…er…sandwich!
Measure out your homemade mayonnaise. Add mayo, fresh herbs and the other remaining ingredients to your egg salad.
Stir to combine and chill until ready to use.
Spread the egg salad on a piece of your favorite bread (can be whole grain or white bread), and add green lettuce, sliced tomatoes and fresh cucumber before adding the top crust.
Serve while egg salad is still chilled.
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Grain Free Egg Salad Option
If you, a friend or family member can’t tolerate grain, egg salad makes a delicious lettuce wrap!
Simply spread out a clean leaf of lettuce and dress with finely chopped cucumber and tomato. Place a spoonful of egg salad on top and roll up the lettuce leaf, pinning it in place with wooden toothpick.
Serve chilled.
Other Additives for Egg Salad Sandwiches
If you like extra flavor in your egg salad, try one of these easy and simple additives!
- crispy fried bacon (still hot)
- dijon mustard
- dill pickle relish
- fresh basil
- fresh parsley
- homemade salas
- horseradish sauce
- lemon juice (just a squeeze)
- sriracha hot sauce
- sweet pickle relish (or just sweet pickles
FAQ
Do I have to use fresh eggs for this recipe?
You can use store-bought eggs from the grocery store, but I think the best egg salad sandwiches come from the freshest ingredients.
Fresh ingredients carry more flavor and if you want a really good egg salad sandwich, find the freshest eggs you can! Free range are good, but fresh from the farmer (or henhouse) is best!
Can I use something other than homemade mayonnaise in my egg salad?
You can use store bought mayonnaise or miracle whip for this recipe. But once again, you’ll get much better flavor if you use freshly made ingredients! I teach you how to make a healthy homemade mayo with avocado oil HERE.
What should I do with leftover egg salad?
If you keep it chilled until ready to use (or use immediately and chill leftovers soon after), egg salad will keep for several days when stored in an airtight container in the fridge.
But because of the high egg content and mayo, this isn’t something I would take on a long hike or even leave in the sun at a picnic table. Besides, egg sandwiches definitely taste best, cold.
More Egg Recipes for Summer
How to Ferment Hard Boiled Eggs
Stuffed Egg Recipe with Mushrooms and Bacon
Cherry Tomatoes Stuffed with Egg Yolk
Simple Egg Salad Sandwich Recipe with Farm Fresh Eggs
Equipment
- stockpot with a lid
- dinner plate
- cutting board
- sharp kitchen knife
- 4 quart bowl
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
- 1/3 cup hollow onion green rings
- 1 tablespoon fresh dill, minced
- 1/4 teaspoon paprika
- 1/3 cup finely chopped dill pickles or pickled garlic scapes
Instructions
- Boil fresh eggs for 12-15 minutes, until they're firm throughout.
- Cool eggs under running water.
- Peel eggs by hand or halve and scoop egg out with a spoon.
- Place peeled eggs on a dinner plate and mash by hand with a fork.
- Stir in mayonnaise, mustard, salt and paprika.
- On the cutting board, chop hollow onion greens, mince dill and cut up pickles.
- Stir these into your egg salad and make sure it's salted to taste.
- Spread between two pieces of bread and add tomato, lettuce, fresh basil or any other herb or vegetable you and your family enjoy.
- Serve chilled.
- Store up to a week in the fridge in an airtight container.
I'm Autumn. Join me in the simple cottage life and learn how to keep a traditional kitchen, garden and pantry!
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