Egg Salad Sandwich – rich, chunky egg salad infused with bright, fresh, sweet and savory flavors that’s good on its own or as a filling to your morning toasted bread. A simple, easy and classic quick food that everybody loves!
Eggs are pretty much an essential ingredient to an American meal. They are highly consumed whether your baking or simply tossing it on a bowl of fresh salad. Here in our house, most of our mornings would start something with an egg, like this Spinach Quiche HERE or a good Plantain Hash & Egg. But there are times, that I would start my day with a slice or two of my favorite moist and fluffy Banana Cake. That’d still count as a HEALTHY breakfast, right?? You know, it’s made with eggs and bananas. 😉
But you know what’s my new favorite egg dish? This Egg Salad Sandwich here.
Every Egg Salad Sandwich starts with the most basic thing that you need to nail – a perfectly cooked egg. Allowing the whole eggs to stand in the hot water for a few more minutes, rather than continue boiling them, will keep you from having rubbery egg whites and green-grayish yolks.
This boiling technique also allows for easy peeling, too.
My Egg Salad Sandwich here isn’t the creamy version but more of the chunky side with a little crunch from chopped green onions and bacon. Yes! BACON! Egg and bacon are the perfect way to start your morning. That smoky savory bacon flavor adds depth of flavor for this sandwich and that much needed crunch.
Add that smoky bacon to the sweet savory curry flavor and you’re totally damn sure that this sandwich here is the best deal ever. I know I may have used the “best” word too often, but this one fits the bill.
You can eat it in a bowl or stuff it on a toasted warm bread with lettuce and sliced tomatoes (optional) as a quick on-the-go lunch, or simply as a breakfast served with a platter of fruits for a healthy meal.
If you’re thinking of taking your mom out for a picnic on Mother’s Day, then this Egg Salad Sandwich is a delightful addition to your picnic menu.
How To Make Egg Salad Sandwich
Place eggs in a medium saucepan, cover with cold water , then bring to a rolling boil.Turn off heat, cover eggs and let it sit for about 10- 12 minutes. Remove one and do a test to be on the safe side. Peel the eggs.
Cut the eggs into quarters and place in a medium bowl.
Then add the mayo, curry powder, pickles, mustard green onions . Salt and pepper to taste.
Mix thoroughly. Toast bread, if desired spread egg salad on bread slices and serve.
Watch How To Make It
Egg Salad Sandwich
- 6 Large eggs
- ⅓ cup mayonnaise
- ¼ teaspoon curry powder
- 2 teaspoon diced dill pickles
- 1 teaspoon prepared yellow mustard
- 1/4 cup chopped green onion
- salt and pepper to taste
- Lettuce and Tomatoes (optional)
- 3 -5 cooked bacon slices (optional)
- Place eggs in a medium saucepan, cover with cold water , then bring to a rolling boil.Turn off heat, cover eggs and let it sit for about 10- 12 minutes. Remove one and do a test to be on the safe side. Peel the eggs.
- Cut the eggs into quarters and place in a medium bowl. Then add chopped bacon, mayo, curry powder, pickles , mustard, and green onions. Salt and pepper to taste.
- Toast bread, if desired spread egg salad on bread slices , add bacon and/ or tomatoes and lettuce and serve.
Tips & Notes:
- Allowing the whole eggs to stand in the hot water for a few more minutes, rather than continue boiling them, will keep you from having rubbery egg whites and green-grayish yolks.
- Aside from green onions, you can also add sliced celery to add crisp freshness.
- For an over the top egg sandwich, you may also top it lettuce, tomato and red onions, if desired.
- You may chill the salad for an hour or two to allow the flavors to meld together, but I usually eat mine warm enough.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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