Description
This classic Egg Salad Sandwich recipe combines creamy chopped hard-boiled eggs with tangy Dijon mustard, dill pickle relish, and a hint of hot sauce for a flavorful and satisfying meal. Perfectly seasoned with celery and scallions for added crunch and freshness, this easy-to-make sandwich filling is ideal for a quick lunch or picnic.
Ingredients
Egg Salad
- 10 hard-boiled eggs (peeled and roughly chopped)
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons dill pickle relish (or sweet pickle relish)
- 2 teaspoons hot sauce
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 stalk celery (small diced)
- 2 scallions (thinly sliced)
Instructions
- Combine the eggs and dressing: Place the roughly chopped hard-boiled eggs into a large mixing bowl. Add the mayonnaise, Dijon mustard, dill pickle relish, hot sauce, sea salt, and black pepper. Mix all ingredients thoroughly until well combined to create a creamy and flavorful base.
- Add the vegetables: Fold in the diced celery and thinly sliced scallions gently into the egg mixture. This adds a fresh crunch and mild onion flavor. Taste the mixture and adjust the seasoning as needed to suit your preference.
- Serve the sandwich: Spoon the egg salad onto your favorite bread varieties and top with leafy greens if desired. Assemble as a sandwich and enjoy immediately or refrigerate for later use.
Notes
- For easier peeling, boil eggs with a pinch of baking soda in the water.
- Adjust hot sauce quantity for mild or spicier flavor.
- Use whole grain or sourdough bread for extra texture and taste.
- Egg salad can be made a day in advance and stored covered in the refrigerator.
- For a lighter version, substitute mayonnaise with Greek yogurt.
