Spring is around the corner and it’s the perfect time for cold sandwiches like egg or chicken salad. Egg salad is such a simple and quick sandwich to throw together, especially if you have hardboiled eggs already made up, and it’s the perfect Meatless Monday sandwich.
To be honest, I have never made egg salad at home until this past year. I usually just ate it when I went out for lunch. John decided to boil up some eggs on day and suggested we make some egg salad for lunch. We didn’t have a recipe on hand and we both knew we didn’t want a mayonnaise laden sandwich, so I went to Heidi’s blog (my other favorite go-to person for recipes, besides the Barefoot) to see if she had a recipe. Well, she did, and it looked simple and exactly what we were looking for. We made up a batch and loved it. The kids even gave it the thumbs up (although Eli’s thumb was a bit sideways). This recipe is pretty basic, so feel free to add to it what you wish like, red onions, green onions, pickles, black olives or capers. Really, feel free to doctor it up anyway you want. I like things simple, so this version works for me.
simple egg salad:
Recipe from 101 cookbooks
makes enough for 4 sandwiches
- 6 large eggs
- 4 tablespoons plain Greek yogurt or mayonnaise – you can add more or less here depending on how moist you like your salad
- sea salt and freshly ground pepper to taste
- 2 celery stalks, washed and chopped
- 2 tablespoons fresh chives, chopped
- optional – squeeze of fresh lemon juice
For those of you that are not familiar with how to hard-boil an egg, I will show you the method I use. I follow the Cooks Illustrated foolproof method, as I truly trust those guys when it comes to cooking, and I get great eggs every time.
Gently place 6 large eggs in a single layer in a medium sized saucepan. Note: You want to make sure that you have a pan large enough to hold the eggs in a single layer, covered by an inch of water. Cover with 1-inch of cold water and bring to a boil over high heat.
When the water comes to a boil, remove pan from the heat, cover, and let the eggs sit for 10 minutes. I always set my timer here. While the eggs are sitting, get out a medium bowl and fill it with cold water and ice.
When the eggs are finished cooking, remove them with a slotted spoon or mesh strainer, place them in the ice bath and let them sit there for 5 minutes to cool and to stop their cooking.
When the eggs have cooled, crack and peel each egg and place them in a medium bowl. Add in 3-4 tablespoons of the Greek yogurt, (or mayonnaise) a few pinches of salt and pepper. I wanted to show you the photo of the eggs before they got mashed up. See how pretty and yellow the yolk is?
Stir in the chopped celery and chives. Give the salad a taste and adjust the seasonings; adding more salt, pepper or more yogurt if you want your salad moister. Feel free to add a splash of fresh lemon juice if desired.
Toast your bread slices (or not). Put a layer of lettuce, arugula or spinach on one slice of toasted bread, spread the egg salad mixture on top of the lettuce, put another slice of toasted bread on top. Easy peasy. You could also skip the bread and throw this salad on top of some mixed greens. I’m a carb girl, so I prefer eating mine as a sandwich.
See how simple this sandwich was to prepare? The only part that took some time was cooking up the eggs, but as I said earlier, I always cook them up ahead of time.