by Nicole 66 Comments
It’s that time of year when many families with children find that their baskets and refrigerators runneth over with hard-boiled eggs. What to do with them all?! My favorite solution to the problem has always been deviled eggs, but today I am going to share with you my second favorite: Egg Salad Sandwiches.
I love egg salad and as far as I’m concerned, the simpler the recipe, the better. Some things in life are not meant to be fooled around with and I believe that egg salad is one of those things. So, you will find nothing fancy in my egg salad and I’m pretty sure you’ll like it that way too. I learned to make it this way from my mother-in-law Sharon, who makes the most amazing egg salad but curiously, won’t eat it herself.
This recipe uses mustard powder rather than prepared mustard, and if you use enough, the salad will have a little bite. Feel free to add more mustard powder than the recipe says if you, like me, enjoy just a bit of that hot mustard burn. If not, just follow the recipe instructions, and you’ll have a nice, mild, creamy, eggy experience. Also, try using a pastry blender to chop your eggs – you won’t believe you actually used to chop them all by hand!
Update: To learn how to make perfect hard-boiled eggs, head over to Kalyn’s Kitchen for instructions and more hard-boiled egg recipes!
Easy Egg Salad
4 hard-boiled eggs, peeled
1/4 – 1/2 C. mayonnaise
1 – 2 t. Coleman’s mustard powder
salt and freshly ground pepper, to taste
1. Place whole eggs in a bowl and, using a pastry blender, mash eggs until they are finely chopped.
2. Add 1/4 C. mayo and 1 t. mustard powder then stir to blend. Taste and then adjust amounts of mayo and mustard powder to suit your own taste.
3. Season well with salt and pepper.
4. Serve on your choice of bread.
Yield: enough for two sandwiches
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Reader Interactions
Comments
Peter says
Nothing wrong with a little "salty language" and I think this food topic is good. A reinvention of egg salad is needed. I'll ponder the *&^$* possibilities!
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jann says
This recipe look delicious. I love egg salad but never try the one with mustard powder. Will try yours soon. The recipe I always follow is about the same with yours, but instead of using mustard powder, I used freshly ground pepper black pepper. Anyway thanks for sharingJann
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Daniel says
I totally agree that this basic egg-salad recipe, is nearly perfect. I like a dash of cayenne in mine, otherwise, the recipe we're discussing has the taste of 'tradition'. However, I worked for a cool lady years ago, who made her own recipe, a real twist on egg-salad, with cream cheese in lieu of mayo, and used a flour sifter to get her hard boiled eggs soft, fine and dry, a powdery consistency, then folding the sifted egg into the soften cream cheese. Nothing else, other than salt and fine white pepper to taste, served on crust-less white bread, cut into triangles, squares & round finger style sandwiches, and served at room temperature. It was excellent and fun to eat, with a texture between a egg-cheesecake and pate’.
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magdiego says
My mom always used a pastry blender - I had no idea people ever chopped their eggs by hand!But now I use an egg slicer - slice first one way, then turn the egg and slice again. It makes tiny little matchstick-shaped egg pieces. It seems to make a lighter, less mashed egg salad.
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cohnsey says
YUM! Love me some egg salad!! Thanks for the tips!
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Allen says
I love egg salad on 15 grain, but I will try using that pastry cutter, very good idea!!
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Allen says
Thanks!!!
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Bladacimi says
hey :-) its very interesting article. Nice post. realy gj thank you ;)
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brenda says
I use soy sauce & a little tabisco.just don't add salt cuz soy sauce to be too salty
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Fran McDonald says
Chopped olives are the greatest with Egg Salad Sandwiches! I hold the mustard so the olive taste is not hidden.I have used Miracle Whip or Mayonaise. Both are good. Just don't leave out the chopped olives!
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Elaine W Krause says
So much energy and feedback over such a simple recipe! THAT's the mark of a great blog.As for Miracle Whip in egg salad -- sacrilege!!Two more suggestions, if you don't have one of those little pastry hoosies. 1) is to use the larger-holed side of a box grater; or 2) one of those egg slicer devices. If you lift the sliced egg out of the slicer, turn it 90 degrees and set it down again, the slicer can provide you reasonably well-sliced eggs. I use method 2 for tuna or other meat salads; use the grater for egg salad.
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Fran McDonald says
Addiing finely shaved slithers of celery and a dash of ground minced garlic is good too. Not too much though; just a hint.The Miracle Whip does add a certain -- Zing -- ! My kids hate Mayo and love Miracle Whip!A hand held potato masher that has a plate with holes in it works great to mash boiled eggs also.
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David says
I love your site but I have to say I really don't recommend 2 full tsp of dry mustard. I love dry mustard but It's just a bit to tangy with 2 full tsp. We used six eggs and 2 tsp. of dry mustard and there was a pretty strong kick to it. A little more than was pleasant to ours pallets. I happen to use high quality fresh ground dry mustard which probably upped the anti a little but still 1 tsp. is probably plenty for most.
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Edward says
I use Greek yogurt instead of mayo and always use garlic in what I make
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Dianna says
WOW! Who'd a thunk you could teach an old (75) cook new tricks? While looking for a new recipe for egg salad, I found a great one AND a new use for the pastry blender that was very lonely from non-use. Thank you for both!
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Tom A. says
UNBELIEVABLE!!!! I surf the web for food and recipes 2 or 3 hours a week. I have never seen anything that generated this much blog traffic for such a simple recipe.If there is such a category in Guiness' Book of World Records I think you broke.Oh.....and I will be trying the egg salad recipe. Simple but decent.
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Brenda says
I make my like yours but Instead of salt I add a tsp of soy sauce & a couple dashes of hot sauce.. My kids like a little bit of spicy foods.
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Robert Keesee says
I just read and enjoyed your Easy Egg Salad Recipe. But I need to suggest that you need to have an icon for an easy way to PRINT your recipes. The "Print" that is available in your More Options wants to print all the pages of this whole webpage which is NOT helpful.
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