Egg Salad - Either As a Salad or on Toasted Bread

"This is so good--even if you have NEVER liked egg salad--ever. It's healthful with the shredded lettuce--quick and tasty and inexpensive for kids. It would probably be a great appetizer or finger sandwich--served on toast rounds with thinly sliced cucumber too."
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by LifeIsGood photo by LifeIsGood
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:




  • To cook eggs:

  • Put in a steamer and follow steamer instructions OR.
  • Place desired number of eggs [4-8] in pot.
  • Cover with water by 1 inch.
  • Bring to boil.
  • Remove from heat and cover immediately.
  • Let stand 12-13 minutes.
  • Spoon out one egg at a time into cold water, then refrigerate.
  • To assemble the egg salad:

  • Toast bread, if desired.
  • Chop peeled egg with knife and then mash with fork OR process in mini-chopper. I like my cooked egg white to be very finely chopped, mashed really.
  • Add mayo to taste.
  • Add splashes of red wine vinegar to taste.
  • Add celery flakes as desired.
  • Add minced sweet onion to taste.
  • Add more shredded and chopped lettuce to taste.
  • Mix to bind.
  • Add freshly ground pepper if desired.
  • Add salt if you think it needs it.
  • This is better chilled and can be served just by itself as a salad OR on lightly toasted bread for a sandwich.
  • If you peel and leave an onion in the refrigerator for days, it makes it taste much sweeter.
  • You could add pickle juice, minced pickle, mustard or dry mustard, sweet relish, capers as desired as well as paprika for color.

Questions & Replies

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  1. I enjoyed this version of egg salad. I did toast my bread, which was very nice. I absolutely love Vegenaise and used that. The red wine vinegar was a great addition. Thanks for a yummy treat!
  2. Really enjoyed this delightful egg salad, I followed this exactly used mayonnaise, the vinegar (a great touch!) and my own dried celery flakes. Loved the addition of sweet onion, (Vidalia) and put atop a sandwich bread with added fresh salad greens just picked from the garden. Yummy! June 2009


56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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