Pinch My Salt

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Easy Egg Salad

by 66 Comments

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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.

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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!

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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

Reader Interactions

Comments

  3. Angie says

    You are so right. Do not mess with the egg salad recipe. Step away from additional ingredients and no one will get hurt!
    Reply

  6. Meg Fortino says

    My favorite egg salad: 2 hard-cooked eggs, grated on the large-hole side of a 4-sided grater 2 T mayo (or more) 6 pimiento-stuffed olives, finely chopped Salt and pepper to taste Mix it all together. Spread on whole-wheat toast. Mmmmm. (I like my egg salad on the dry side, so I only use enough mayo to make it hold together. Add mayo to taste.) (Grating the eggs makes a very smooth egg salad -- no noxious hard-cooked egg white chunks.)
    Reply

  7. Jonathan Bauer says

    YUM. Did you make your own mayonnaise? I was thinking of doing a collective kitchen with various mayonnaises including sardine, shrimp and a nice aioli (although it's hard to pick the right olive oil for that one) to name a few. Of course you can't get me out of a jar of Helman's either.
    Reply

  10. Nicole says

    Dustin: hahahahaha...nothing worse than a crunchy egg salad sandwich! That's why I will never eat one unless I make it myself or I watched the person make it from start to finish. I live in fear of unexpectedly biting into a chunk of raw onion! Clare: Thanks! Yes, it's not easy to make an egg salad sandwich look appealing...it's good to know that I was able to do it! :-) Vicki: That sounds like another great idea! I can see myself making a mess, though! But I make a mess every time I walk in the kitchen so that's no big surprise! Lisa: It works really well! I might try Vicki's cheese grater idea too and see how that works. Joey: Hmmmm...I don't know if I'd like it warm. I'm very particular about having my egg salad well-chilled. Although I suppose I should try it before saying I don't like it! Ruby: Ewwwww...I don't think I'd like tuna in my egg salad. As for the bread...I'll eat it on anything as long as it's not stale. Mary: Make some! :-) Brilynn: Thanks! I was feeling the same way about that caramel photo at your site! :-) Michelle: You let them decorate so many because it's fun! :-) Angie: Your comment cracked me up! :-) Kristen: Yes, it really does speed up the process! Janelle: Pesto!? I love pesto but I never would have thought to try it in egg salad. Interesting idea! Meg: Thanks for sharing your recipe! Vicki also mentioned the idea of grating the eggs. I'll have to try it sometime and compare the two methods. And although I said I like my egg salad plain, I'm intrigued by the chopped olives because I LOVE olives!! :-) Jonathan: To tell you the truth, I've never tried making my own mayo...not sure why. I always use Hellmanns (Best Foods if you live on the west coast). I'm looking forward to the mayonnaise edition of Collective Kitchen although you won't find me anywhere near a sardine! :-) Jeena: Yay! I'm heading over to your site right now...thanks! :-) Misslionheart: I hope you enjoy it...I'm a salt addict so I've never tried it without the extra salt!
    Reply

  11. Pam says

    What a funny doincidence - Heidi at 101cookbooks posted recently about egg salad sandwiches too. Now I really can't stop thinking about them. My ideas were to use some arugula, but not mixed in, on top. And/or homemade basil mayo. Anyway, yours looks so tempting! Thanks for the great post. Hope your holiday was fun.
    Reply

  12. Ruby says

    BTW Emeril has a great mayo recipe I used for a potluck a while back... http://www.emerils.com/recipes/by_name/mayonnaise_version3.html
    Reply

  14. Sarah says

    I also like to add a bit of vinegar to my egg salad. I imagine it gives the salad a similar bite that the mustard powder does, but it makes the egg salad a little less dry. I have some homemade vinegars that I've seasoned with dill and rosemary that I love in a good egg salad.
    Reply

  15. Nicole says

    Pam: I saw Heidi's post...the photo is beautiful, isn't it! Ruby: I'll check it out, thanks! Susan: Thanks, Susan! :-) Sarah: I used to add vinegar to mine, also. Sometimes I still do but I really like this basic recipe. Mmmmm...dill and rosemary vinegars sound wonderful! I've never tried flavoring my own vinegars at home. Would you mind sharing some tips?
    Reply

  18. Arden says

    Hi Nicole, this easy recipe is delicious. Thank you for sharing. I translated it in Dutch and placed a link to your weblog: http://uitdekeukenvanarden.blogspot.com/2007/04/woodleaf-furn-en-recept-eiersalade.html
    Reply

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