I have a huge soft spot in my heart (and stomach) for egg salad sandwiches. Whenever I would go on an outing as a child or young adult with my grandmother, my grandfather would pack us egg salad sandwiches on wheat bread with lettuce, cut into rectangles, not triangles. I love them to this day…my grandparents and egg salad.
Enjoy this basic recipe for egg salad, along with several options for add-ins and serving variations. Please share your favorite add-ins or variations in the comments below.
Recipe for Egg Salad
- 8 hard-boiled eggs (figure two eggs per person)
- 1/2 cup mayo (or to your preference)
- salt and pepper to taste
- any of the optional add-ins or serving variations below
Chop or mash the eggs, based on your preference.
Add mayonnaise one spoonful at a time to your desired creaminess.
Salt and pepper to taste. Add your add-in of choice, if any. (We usually add a squirt or two of mustard.) Combine.
Serve as is or on bread, a bagel, or in a tortilla. We usually serve ours on this simple homemade bread.
- chopped onion
- chopped celery
- chopped bacon
- curry powder
- chopped ham
- pepperoncini or your pepper of choice
- thawed, cold peas
- See the comments for more!
Optional sandwich serving variations
- avocado slices
- sliced cucumbers
- your favorite bread
I recently heard of a creative cook spreading egg salad on one half of a tortilla, adding cheese, folding it in half, and heating it on a griddle—egg salad quesadilla! Olé!