Egg Salad Sandwich Spread

"Easy basic recipe, but I love it!"
 
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photo by Elly in Canada photo by Elly in Canada
photo by Elly in Canada
photo by Elly in Canada photo by Elly in Canada
Ready In:
13mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Mix all ingredients together and spread on lightly toasted bread (I use rye).
  • Enjoy!
  • Mixture can be kept in the fridge for up to two days.

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Reviews

  1. Chef Dudo
    Good egg salad. I like the addition of carrot. When mixed i found it just a little bland so I "upped" the salad with 1 teaspoon white balsamic vinegar, 1 teaspoon mustard and a pinch of red pepper flakes. Furthermore I used 1/4 teaspoon salt and 4 swirls on the pepper mill. Thanks for posting.
     
  2. Elly in Canada
    I have been making my egg salad like this for years, I often grate a little bit of carrot into the mix; carrots vary so much in size a whole carrot would be too much for me! I do love the crunch of the celery and carrot in egg salad! Occasionally, I add some celery seeds. Great in sandwiches or on crackers.
     
  3. Chef Pam 5
    I wanted to say this is a fantastic egg salad recipe!!! I added some finely chopped white onion to give it a little more kick and they turned out so yummy.
     
  4. aloha808
    This is exactly the Egg Salad recipe we grew up eating, minus the carrots -- but I will add them the next time! Especially good on Rye Bread or Sourdough with Romaine Lettuce.
     
  5. internetnut
    I gave this 5 stars. My family love egg salad sandwiches. I make mine basically like this recipe except no carrot. I also add some garlic and onion powder. Thanks for posting a yummy recipe. Christine (internetnut)
     
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