The Wonder That is an Egg Salad Sandwich

I’m a hungry lady on a budget; I’m also pretty stressed and busy, which can interfere with eating well. I am, in fact, so stressed and busy today that I didn’t notice I put my underwear on inside-out this morning while getting ready at warp speed. That’s just fucking great. A good lunch (and rightly worn underwear) can totally make or break my day (consider this one mostly broken); I want something satisfying, non-coma-inducing, healthy, and cheap. When I don’t have time to make a big vat of something on the weekend, I turn to the amazing wonder that is egg salad.

Even the bag is cool.

For days (sometimes weeks…) like this, I keep a loaf of Dave’s Killer bread in the freezer at my office, because this bread is the shit and it happens to be made locally. Good bread is a pretty important part of making a tasty sandwich; I like mine to have some significant nutritional value, but not to taste too healthy, if you know what I mean.

Cooking hardboiled eggs is the only time I use the timer on my stove. In order to have a perfectly cooked yolk that isn’t too hard or dry you’ll want to boil the egg for six minutes. No more, no less. Because I was in a hurry this morning and didn’t set the timer, hard and dry is exactly what I ended up with, of course. After you boil the eggs (I usually use two), rinse them under cold water and peel them. Toss the eggs into a bowl and cut them up into small pieces of deliciousness.

Egg wonder.


Here’s where you can let your creativity go wild (yay!). Egg salad is awesome with so many different things that even if you eat it for a few days in a row, it won’t seem like it.

Mixed with spicy brown mustard. YUM.


Things that are really, really good on this sandwich:

  • Tomatoes
  • Banana Peppers
  • Avocado
  • Jalapeno Peppers
  • Brown mustard
  • Pickles
  • Feta
  • Spinach
  • Roasted peppers
  • Radishes
  • Bacon
  • (I could keep going)

With a good toasted bread, two hardboiled eggs, and any yummy other ingredient(s) you choose to add, you’ve got a fine and very inexpensive lunch on your plate.


So, dear readers, tell me your thoughts on egg salad. Love it? Hate it? If you love it, what do you love it with?

14 replies on “The Wonder That is an Egg Salad Sandwich”

I used to be an egg salad hater. Then, I figured out how to make it with olive oil instead of mayo. (I know, weird. But the key is to not use a lot of olive oil, and put all kinds of other yummy stuff like onions and pickles and pepper in). There was a time in college where I ate it pretty much every other day.

I also love egg salad, unless it’s made with diet (“light”) mayo. Because diet anything is gross unless it’s Fresca. I digress.

Try mixing it with a few spoonfuls of tzatziki (I recommend the kind you can buy in a giant tub at costco, but a little tub is equally good) and a little bit of black pepper. Also great if the eggs are warm* and you hardly have to add any spices, since they’re in there already. Warmish tzatziki is also less weird/frightening than warmish mayo.

* – It might seem obvious, but make sure your eggs are at least cut in half if you’re re-heating them in the microwave. Or they will explode. I learned this the hard way, as a very clueless ten-year-old.

Egg salad reminds me of the builder who I used to follow around like a puppy when I was 6. I even named one of my calves after him, his name was Mickey.

Aaaah Mickey. Wonder what he is up to now, with his egg salad sandwiches.

I love it. I love it so much. When people tell me they hate egg-salad sandwiches I automatically think two things: 1. you are CRAZY and 2. you must not know how to boil eggs. Seriously.

And your bread selection is awesome. I’ve had the pleasure of meeting Dave at a farmer’s market and he is one big dude. A sweet, stand-up dude. (also, I live about a mile away from where it’s made!)

I heart me some egg salad. Also tuna salad. I usually mix it with just a tiny bit of mayo and mustard (enough to hold it together), a dash of horseradish, garlic, and green or red onion. Hummus is also a good mayo/mustard substitute, or if you’re feeling particularly healthy. In the actual sandwich I usually end up layer on as many veggies as humanly possible: spinach/lettuce/chard, tomato, thinly sliced daikon (which I’d never heard of until it appeared in my CSA the other week- it’s like an Asian radish), avocado, shredded carrot, etc. I love the thought of bacon on egg salad though…. mmm….

My egg salad definitely has mayo in it, though I pretend it doesn’t because normally I loathe mayonnaise. I am very specific about my egg salad, because I love it and I want it to taste the same way every time. A dollop of mayo, a squirt of yellow mustard and a sprinkle of salt. And it’s best when it has a chance to chill and let the flavors mingle.

That’s how my family makes potato salad (if you add onions and dill relish) – and it is the only way that I eat mayo.  or mustard.  Somehow, when they’re together, they’re ok.  But also, I don’t eat potato salad made by anyone outside my family, because I can’t trust that they got the proportions right.

That actually looks really tasty.  Where I’m from, anything called a “salad” that isn’t iceberg lettuce is usually just a carrier for an absurd amount of mayonnaise. So I tend to avoid it. But I might actually have to make that sandwich.

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