Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

I love egg salad. It's great when you don't have a lot of ingredients on hand. You can scale this down and just use mustard, mayo, salt, and pepper if you prefer. To prepare more quickly, I boil the eggs the night before. It's a quick 5 or 10 minute lunch with a little advance preparation. I like this with a nice sourdough bread, but you decide. I like to eat this open-faced. Recipe courtesy of The Complete Idiot's Guide to Comfort Food.

Ingredients Nutrition

Directions

  1. Place eggs in small saucepan and cover with water.
  2. Bring to a boil over high heat for 5 minutes.
  3. Turn off heat and let eggs since in hot water for 20 minutes.
  4. Transfer to a bowl of ice water and chill for 10 minutes.
  5. Peel the cooled eggs, chop them (an egg slicer makes this easier), and place in a large bowl.
  6. Add the mayonnaise, mustard, celery, radishes, scallion, and capers.
  7. Stir well to combine, then season with salt and pepper.
  8. Divide egg salad evenly between 2 slices of bread.
  9. Top each with a second slice of bread, cut on the diagonal, and serve.
Most Helpful

4 5

Very good. The capers are a nice addition. Left out the radishes and used a small red onion instead of the scallions since that was what I had. It certainly fixed our lunch!
Thanks for posting.

5 5

Delicicous! I left out the radish because I didn't have, loved the capers in this! Served on a whole wheat bun with romaine lettuce. Thanks!