Prep 5 mins
Cook 10 mins
I've tried many variations of egg salad sandwiches over the years but I always return to my basic recipe as follows. Important to use the best ingredients. Try my posted Mayo' recipe. Egg salad sandwich made with store bought mayonnaise is really good but egg salad sandwich made with homemade mayonnaise is worthy of exaltation! I only add dill occasionally and *only* if it's fresh from our herb garden. *Warning*: contains raw egg. --Tasty-- does like a few black olives (chopped) stirred into her egg salad sandwich. I begrudgingly comply...;) Nothin' like indulging the little darlin'!
- 2 -3 hard-boiled eggs (depends on the size of the eggs)
- 4 slices homemade bread (whole wheat, multi-grain, etc.)
- 1⁄3 cup homemade mayonnaise, approximately
- 1⁄2 cup arugula, approximately (rocket)
- cracked black pepper, to taste
- salt, to taste
- fresh dill (optional)
- 3 black olives, minced (optional for the oft-requested ~Tasty Dish~ egg salad sandwich special)
- In a small bowl mash the hard boiled eggs with the mayonnaise.
- Add black pepper and salt to taste. Stir in the dill if you wish (and the minced olives, too).
- Divide and spread the mixture on two slices of bread. Arrange the spinach leaves on top. Place the other slice of bread on top.
- Cut sandwich in half and enjoy!
Holy jumpin' beans! This tasty, better then life itself, egg-salad can jump right into our bellies anytime it desires. This is the epitome of what I perceive to be an egg-salad sandwich. Homemade bread - lightly toasted to perfection, simple but elegant egg mixed with mayonnaise, and the various, but delicious dark olive bits sitting within the depths are magnificent. Used some Hellman's mayonnaise because - well we needed to eat. YUM! Thanks, CG! Love it!
The DM and I have just enjoyed our egg salad sandwiches and when I make again I will make sure I have some olives on hand as I think they are essential to make this egg salad something special. I used wholemeal/wholegrain bread and iceberg lettuce, thank you Cookgirl, made for Make My Recipe tag game.
DD (toddler) and I enjoyed this a lot as a part of breakfast. I served ours as a dip with rice sesame crackers to be gluten free. I used the best store bought mayonnaise I can find, Hellman's olive oil mayonnaise to be soy free, since arugula was called for in the ingredients list and spinach in the instructions I served it along with both in baby format. I preferred the baby spinach. Being more picky with tastes right now I added kalamata olives as we had some begging to be used, I did rinse them but found them still too salty for my current tastes in this so I would opt out next time. I did not add the optional dill and used sea salt, plus the rest of the ingredients. I would make this again plain and simple. Made for our VIP in Veggie Swap 33 ~ April 2011.