My Egg Salad Sandwich
photo by teresas
- Ready In:
- 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!
Questions & Replies
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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.