Egg Salad Sandwiches

This recipe is incredibly delicious, perfectly creamy & made with healthy ingredients!

There is nothing like Egg Salad Sandwiches on a family picnic or just a quick snack. They are tasty and easy as sin to make. This recipe is made with hard-boiled eggs, celery, red onions, mayonnaise, dijon mustard, lemon juice, paprika, red pepper flakes, salt, and pepper between two slices of bread and lettuce.

Ways to Make an Egg Salad Sandwich

The two common ingredients to make egg salad are always present are eggs and mayonnaise. It is also made with a variety of other cold foods added. Bacon, bell pepper, capers, cheese, cucumber, onions, lettuce, pickle relish, pickles, and ketchup are common additional ingredients.

Egg Salad Variations
Egg Salad Variations
Egg Salad Sandwiches
Egg Salad Sandwiches

How to Store Egg Salad

Egg salad can be stored in the refrigerator in an airtight container for up to 3 days. Do not freeze egg salad because eggs tend to become tough and rubbery. Mayonnaise also tends to break down causing a watery consistency. So do not freeze your egg salad.

History of the Egg Salad Sandwich

Humans have been eating eggs since before we discovered fire to cook them with. Picking wild grain, grinding it down into flour, and baking it taught humanity the need for agriculture and inspired a revolution. Then in the late 1700s, the French invented mayonnaise and I am sure soon after someone put hard-boiled eggs chopped up and mixed with mayonnaise and seasoned with salt and pepper on bread.

The earliest known printed recipe for the egg salad sandwich was published in the 1896 edition of The Boston Cooking-School Cook Book written by Fannie Farmer.

Egg Sandwiches
Chop finely the whites of “hard-boiled” eggs; force the yolks through a strainer or potato ricer. Mix yolks and whites, season with salt and pepper, and moisten with Mayonnaise or Cream Salad Dressing. Spread mixture between thin slices of buttered bread prepared as for Bread and Butter Folds.

THE BOSTON COOKING-SCHOOL COOK BOOK
By Fannie Merritt Farmer
Published 1896

The City of Quincy, Massachusetts

Quincy is a coastal U.S. city in Norfolk County, Massachusetts. It is the largest city in the county and a part of Metropolitan Boston as one of Boston’s immediate southern suburbs. Its population in 2020 was 101,636, making it the seventh-largest city in the state.

A Brief History of Quincy, Massachusetts

The Massachusett were a Native American tribe that lived in the region and around present-day Greater Boston in the Commonwealth of Massachusetts. The name Massachusett comes from the native American word for “At the Great Hill,” referring to the Blue Hills overlooking Boston Harbor from the south.

In 1625 a British party led by Captain Wollaston established an outpost on a low hill near the south shore of Quincy Bay. The area was first incorporated in 1630 and was briefly annexed by Boston in 1634. Following the American Revolution, Quincy was officially incorporated as a separate town named for Col. John Quincy in 1792, the grandfather of Abigail Adams, and was made a city in 1888.

Tourism in Quincy, Massachusetts

Fascinating historic sites abound, while miles of coastline capture the imagination with their enchanting beauty. Culture and commerce blend to create an impressive array of things to see and do year-round. The New Quincy Center (downtown) which is among the largest urban revitalization efforts anywhere in Massachusetts, encompasses a total of more than 50 acres of mixed-use development in the heart of one of America’s most historic cities.

Massachusetts Cuisine

Massachusetts Cuisine is characterized by extensive use of seafood and dairy products, resulting from its historical reliance on its seaports and fishing industry, as well as extensive dairy farming.

Bay Pointe Waterfront Restaurant

64 Washington Ct, Quincy, MA 02169

Bay Pointe Waterfront Restaurant
Bay Pointe Waterfront Restaurant

Nestled inside Bay Pointe Marina in Quincy, on the South Shore of Massachusetts, Bay Pointe Waterfront Restaurant sits on the docks amongst the boats and alongside the bay, offering a spectacular New England backdrop for both innovative and traditional fin fare fresh from local markets.

How to Make This Recipe for Egg Salad Sandwiches

We have spruced up Frannie’s recipe for Egg Sandwiches by adding a few extra ingredients to give it a big flavor.

What You Need to Make Egg Salad Sandwiches

Egg Salad Sandwiches
Egg Salad Sandwiches

Equipment

  • 1 Mixing Bowl
  • 1 Knife
  • 1 Cutting Board

Ingredients

How to Cook Egg Salad Sandwiches

Time needed: 35 minutes

How to Cook Egg Salad Sandwiches

  1. Boil the Eggs

    In a large saucepan, cover the eggs with cold water and bring them to a boil. Remove the pan from the heat and cover it with a lid and let stand in the hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and set them aside.

  2. Chop the Eggs and Vegetables

    Cut the boiled egg in half and remove the yolk and place it in a mixing bowl. On a cutting board, chop the egg whites, celery, and onions into small cubes and set them aside.

  3. Mix and Season the Egg Yolks

    In a mixing bowl with the egg yolks, stir in the mayonnaise, mustard, lemon juice, paprika, red pepper flakes, salt, and pepper until well mixed and smooth.

  4. Mix the Egg Salad

    Gently fold in the egg whites, celery, and onions until well mixed and set aside.

  5. Build the Sandwich

    On a slice of bread lay a few leaves of lettuce. Place a layer of egg salad and top with more lettuce. Cover it with a second slice of bread and serve with french fries and a chocolate milkshake.

Egg salad is easy and makes the perfect side dish for lunch or stuff it between two slices of bread for sandwiches – everyone loves them!

If you liked this dish please Rate This Recipe and leave a comment.

Egg Salad Sandwiches

Egg Salad Sandwiches

Recipe Author | Fannie Merritt Farmer
A wonderful-tasting egg salad sandwich recipe that will delight both family and friends. Serve for breakfast, lunch, or dinner, it's always a hit.

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Prep Time 10 minutes
Cook Time 15 minutes
Egg Cooling Time 10 minutes
Total Time 35 minutes
Cuisine American
Servings 4 servings
Calories 303 kcal

Ingredients
  

Instructions
 

Boil the Eggs

  • In a large saucepan, cover the eggs with cold water and bring them to a boil. Remove the pan from the heat and cover it with a lid and let stand in the hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and set them aside.
    8 eggs

Make the Egg Salad

  • Cut the boiled egg in half and remove the yolk and place it in a mixing bowl. On a cutting board, chop the egg whites, celery, and onions into small cubes and set them aside.
    ¼ cup celery ribs, ¼ cup red onion
  • In a mixing bowl with the egg yolks, stir in the mayonnaise, mustard, lemon juice, paprika, red pepper flakes, salt, and pepper until well mixed and smooth.
    ½ cup mayonnaise, 1 tsp dijon mustard, 1 tsp lemon juice, ¼ tsp sweet paprika, ¼ tsp red pepper flakes, ¼ tsp salt, ¼ tsp black pepper
  • Gently fold in the egg whites, celery, and onions until well mixed and set aside.

Build the Sandwich

  • On a slice of bread lay a few leaves of lettuce. Place a layer of egg salad and top with more lettuce. Cover it with a second slice of bread and serve with french fries and a chocolate milkshake.
    8 slices sandwich bread, iceberg lettuce

Nutrition

Serving: 1sandwichCalories: 303kcalCarbohydrates: 19.8gProtein: 13.2gFat: 19.4gSaturated Fat: 4.3gCholesterol: 353mgSodium: 625mgPotassium: 260mgFiber: 1.2gSugar: 4.4gCalcium: 85mgIron: 4mg
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Other Recipes That Will Go Well With Egg Salad Sandwiches

Batido de Trigo ~ Wheat Milkshake
Indeed, this luscious milkshake, crafted with the richness of sweetened condensed milk, whole milk, and puffed wheat cereal, will make your tastebuds rejoice in delight. So, why wait? Immerse yourself in this Cuban sensation and let the celebration begin!
Check out this recipe
Batido de Trigo ~ Wheat Milkshake

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Fannie Merritt Farmer
Fannie Merritt Farmerhttps://www.bartleby.com/87/
“Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies — loaf givers. –John Ruskin, as quoted in the Boston Cooking School Cookbook, 1918
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