Ingredients
8 hard-boiled eggs, peeled
1/3 c. mayonnaise
2 tsp. whole grain mustard
1 tsp. fresh lemon juice
1/2 stalk of celery, minced (about 1/3 cup)
2 tbsp. finely chopped chives
Paprika, for garnish
1 baguette, quartered
Lettuce
Preparation
Step 1Roughly chop hard-boiled eggs and transfer to a medium bowl. Mash slightly with a fork to break up yolks. Step 2Add mayonnaise, mustard, lemon juice, celery and chives and mix until evenly combined. Season with salt and pepper. Step 3Slice baguette pieces in half lengthwise and divide egg salad between bottom bread halves. Sprinkle egg salad with paprika, then top with lettuce and remaining bread halves.
How do I boil eggs? So glad you asked! Check out our step-by-step guide for how to hard boil eggs to get ’em right every time. Everything from how long to cook them to the best methods for getting the cleanest peel possible. Does this make a good sandwich? The best. Egg salad sandwiches are highly underrated in our opinion. You can throw a scoop between any type of bread you like, but we like something a little bit crusty like sourdough bread, for a contrast of textures. Add a leaf of crisp lettuce and thank us later. Is egg salad healthy? Although it carries the “salad” label, just like chicken salad and tuna salad, egg salad has a base made of mayo, which is made of mostly fat. If that doesn’t quite fit in with the style of eating that works best for you, you can still enjoy a lighter egg salad, just swap out the mayo! What can I use to replace the mayo? Sour cream and Greek yogurt are great substitutes for mayo. We suggest using full-fat dairy substitutes since it has a smoother, less chalky texture than the low-fat stuff. If all you’ve got is low-fat yogurt, try only substituting half the mayo, so you can maintain the creamy texture while still cutting some calories. Can I use a different type of mustard? Totally! We love whole grain mustard, but Dijon would also be delicious. If you love a little extra sweetness in your bite, honey mustard would be really good in this mix too. Just don’t leave it out! Mustard gives egg salad much-needed tang. Trust us, you’ll miss it if it’s not there. What are some other mix-ins I could add to my egg salad? So many things! Try adding briny foods like pickles, capers, olives, or horseradish for some added brightness. If you’d like to add more vegetables, quartered cherry tomatoes, finely shredded carrots, crisp diced cucumbers, or sweet chopped bell peppers would be delicious. In terms of herbs, pretty much anything goes. Basil, tarragon, parsley, cilantro, or any combination of several herbs would be delicious. Just make sure to stick to freshly chopped herbs, because egg salad isn’t the best place for dried herbs—they might not rehydrate well enough and you’ll end up with twig-like bites! In terms of spices, feel free to experiment with your favorites. Looking for heat? Try a little cayenne. Want to add more savory flavor? Give cumin or garlic powder a try. Want more texture? Sesame or poppy seeds, or, even better, everything bagel seasoning. What can I serve with egg salad? Skip the regular old potato chips and try these sweet potato chips or a batch of adorable crudité cups. Scoop it onto salad or stuff it into a halved avocado! How long does egg salad keep? When kept in a clean, airtight container in the refrigerator, egg salad can last between 3 and 5 days. A general rule of thumb when it comes to food: If it starts to smell funky, it’s time to go. Cooked eggs will naturally smell sulfuric as they sit, but if the salad develops sliminess on top of a garbage-like smell, it’s definitely time to discard. Can I freeze the leftovers? The freezer is not the best place for egg salad. While it would be plenty safe to eat, the texture of the boiled eggs and the mayo will change significantly once the egg salad begins to thaw. The mayo will lose its emulsion and begin to separate and the eggs will be waterlogged and rubbery. Have you made this recipe? Let us know how it went in the comments below. Editor’s Note: The introduction to this recipe was updated on April 13, 2022 to include more information about the dish.
