Every year when warmer weather starts to roll in, you can bet my husband will start asking for this Egg Salad Sandwich.
This sandwich is so easy to make and can be done in just a few minutes. I typically make the mixture in plastic storage containers so that he has a couple sets for lunch for the week. All he has to do is grab an egg mixture and a couple slices of bread and he is good to go. If you put the egg mixture on the bread in the morning, it becomes a little soggy, so it is best to do the assembly at go-time if possible.
Egg Salad Sandwiches are also a great way to use up any possible leftover deviled eggs. Just mash some up and add a little more of ingredients as needed. It is also a great way to get through those millions of hard boiled eggs from Easter. Easy!
We use stone ground, dijon, or spicy mustard depending on the mood but you can always use the classic standby yellow mustard as well. The mayo will seem like not enough but as you stir it, it will spread out. You can always coat the bread with more mayo or mustard if you want as well.
- 3 hard boiled eggs
- 1/4 cup celery diced, approx 1/2 stalk
- 1/4 cup mayonnaise
- 1 tsp dijon mustard (or mustard of choice)
- 1 tsp relish
- 3 shakes hot sauce
- pinch salt
- Place the peeled eggs in a small bowl. Mash them with a fork until they are as chunky or smooth as you would like.
- Add the celery, mayo, mustard, relish, hot sauce, and salt to the bowl. Stir to combine. Taste and adjust seasoning as needed.
- Scoop the mixture onto a slice of bread if making a sandwich. This mixture can also be eaten as-is or on top of a salad.