egg salad sandwich

Whether you pile it on greens, spread it on crackers or make it a sandwich this Classic Egg Salad Recipe is a comforting, delicious meal.

Classic Egg Salad Recipe

eggs

mayonnaise

mustard

celery

red onion

onion powder

paprika

salt (or

black pepper (to taste)

Peel and chop the eggs and transfer them to a medium mixing bowl. Add the mayonnaise, mustard, celery, onion, onion powder, paprika, salt, and pepper. Stir to combine the mixture.

Try this simple, colorful American favorite from CountryLiving.com.

Egg-Salad Sandwich

extra-virgin olive oil

garlic

kosher salt,

pepper

watercress

LaBrea Bakery Whole Wheat & Honey Loaf

chives

French breakfast radish

This quick and easy egg salad is perfect for busy days or whenever you need a fast, inexpensive, delicious, and filling meal!

Easy Egg Salad

eggs (0.93)

mayonnaise (0.22)

Tbsp dill relish (0.08)

Dijon mustard (0.06)

lemon juice (0.01)

salt (0.02)

Add the eggs to a saucepot and cover with water. Place a lid on the pot and turn the heat on to high.  Bring the water up to a full boil. Once it reaches a boil, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.

After 12 minutes in the hot water, transfer the eggs to an ice bath or run under cold water until cool. Peel the eggs then chop them into ½-inch pieces.

Add the chopped egg to a bowl along with the mayonnaise, Dijon, relish, lemon juice, salt, and pepper. Stir to combine, mashing some of the egg yolk into the dressing as you stir.

Taste the egg salad and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.

Featuring a rich and creamy egg salad tucked between soft slices of milk bread, this Tamago Sando is quick &amp; easy to make, yet makes for an incredibly satisfying breakfast or snack to instantly brighten your day. This Japanese egg sandwich is truly melt-in-your-mouth delicious and comes together with just a few ingredients.

Tamago Sando (Japanese Egg Sandwich)

eggs (plus 2 more for soft-boiled egg, if preferred)

onion

tbsp Kewpie mayonnaise

tsp sugar

black pepper

shokupan (milk bread) or brioche (crusts removed or intact)

butter (for the bread)

Add vinegar and salt to a pot of boiling water, reduce the heat, and gently place the eggs into the water (if you plan to add the extra jammy egg in the middle, I recommend marking the shell with a permanent marker).

Prepare a large bowl of ice water. After 10 minutes (6 minutes for the extra jammy egg), immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5 minutes.

Separate the egg yolks and whites. Mash the yolks in a bowl and dice the egg whites (you can also mash them together, but this will result in a fluffier sandwich).

Add the diced egg whites and onion to the bowl, and mix to combine. Add kewpie mayo, sugar, salt, and pepper. Mix together with a spoon until well combined.

Spread the bread slice with butter, and add a generous amount of egg salad (with the jammy egg in the middle, if preferred) and cover with the other slice of bread. Cut the sandwich in half and enjoy!

Rich and buttery egg mayo filling in between super soft shokupan slices—this tamago sando is super easy to whip up for your next snack! You don’t have to go to Japan’s 7-Eleven or Lawson for your next egg sandwich.

Japanese Egg Sandwich (Tamago Sando)

large-sized eggs (room temperature for hard boiled)

water

whole milk

tbsp Kewpie Japanese Mayonnaise

½ tsp white granulated sugar

¾ tsp salt (Diamond Crystal brand preferred)

¼ tsp black pepper

shokupan (with crusts removed)

unsalted butter (softened)

chives (finely chopped (optional))

NOTE: For this recipe, I chose to boil the eggs separately since the timing was very close and I didn’t want to rush. You can choose to boil the eggs in the same pot and remove one egg at the appropriate time too.

Medium-boiled egg: In a pot of boiling water over medium-high heat, add all eggs and boil for 7 minutes and 30 seconds exactly. Prep a bowl with cold water and ice. At 7 minutes and 30 seconds, remove ONE egg and place it in the ice bath for 2 minutes. Remove the egg, peel it carefully, and set it aside.

Hard-boiled egg: Refill the ice in the ice bath if they melted. At 9 minutes, remove the rest of the eggs from the pot and place them in the ice bath for 2 minutes. Remove the eggs and peel them.

Boiling eggs

Take your hard-boiled eggs and slice them in half, adding them into a mixing bowl. Use a fork to mash up the eggs into minced pieces.

Add the milk, kewpie, sugar, salt, and black pepper to the eggs and mix until combined. Place this mixture in the fridge for 10 minutes to chill and thicken.

Cut the crusts from your shokupan and spread the butter on one side of each bread slice.

Cut the medium-boiled egg in half and place them face side down on two pieces of bread.

Remove your filling from the fridge and add the filling on either side of the medium-boiled egg so that it’s surrounding and covering the egg on top. Take another slice and add it on top to complete your sandwich. Repeat with the other sandwich

Carefully slice the sandwich in half. Serve immediately.

Filling &amp; assembly

Curry and onion powder add an exotic heat to the traditional egg salad sandwich, making it fit for an every day breakfast, lunch or elegant brunch.

Curried Egg Salad Sandwich Recipe

McCormick Gourmet Hot Madras Curry Powder

McCormick Gourmet Onion Powder

salt and black pepper

english muffin bread (, (4 slices if serving open face))

butter (, if desired)

Watercress leaves and radish sprouts

Place the eggs in a saucepan and fill with water to cover the eggs by 1/2 inch or up to the first knuckle on your finger. Bring to a boil, cover and reduce to simmer for 12 minutes. Immediately transfer eggs to a bowl filled with ice and water and cool. Peel the eggs as you run them under cold water.

Slice the eggs and place in a large bowl. Mash the eggs with a fork and set aside.

In a small bowl mix the mayonnaise with the curry powder, onion powder, kosher salt and ground pepper. Add more seasonings to taste.

Mix the curry mayonnaise into the mashed eggs and season to taste.

Toast the bread and spread with butter if desired. Divide the egg salad evenly among the 4 pieces of bread and top with the watercress and radish sprouts. Top with bread if desired.

Delicious classic egg salad recipe with hard-boiled eggs and simple mix-ins that&#039;s perfect for sandwiches or as a light side dish.

Egg Salad

eggs (cold)

(plus

ice cubes

dijon mustard

lemon juice

celery (¼" dice)

red onion (minced)

salt

Boil the Eggs - In a large pot, add enough water to cover the eggs by 1-inch. Bring water to a low boil, around 200°F (93°C). Carefully place the eggs in the hot water, and boil for 30 seconds. Place the lid on the pot and reduce the heat to low. Cook on a low simmer for 12 minutes.

Chill the Eggs - In a medium bowl, add 4 cups of water and ice to make an ice bath. Once the eggs are done cooking, immediately transfer them to the ice bath and chill for 15 minutes.

Peel and Chop - Crack the shell and peel the cooled eggs. Use a chef’s knife to chop the hard-boiled eggs coarsely.

Mix - In a medium bowl, combine chopped eggs, mayonnaise, mustard, lemon juice, celery, red onion, chives, salt, and pepper—season with salt and pepper to taste.

https://www.youtube.com/watch?v=95henXX7LEc

This classic egg salad recipe features foolproof hard-boiled eggs, homemade mayonnaise, mustard, and crunchy mix-in’s. Perfect for a light meal or sandwiches all year long.
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✅ INGREDIENTS:
• 8 large eggs
• 4 cups ice cubes
• 4 cups cold water
• 1/2 cup homemade mayonnaise
• 1 tablespoon dijon mustard
• 2 teaspoons lemon juice
• 1/4 cup celery
• 1 tablespoon red onion
• 1 teaspoon chopped chives
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

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Ultra soft and light slices of Japanese white bread, this shokupan recipe will teach you how to make this famous pullman style bread loaf and make you question why you’d ever need to buy bread from the store ever again.

Shokupan Recipe (Fluffy Japanese Milk Bread With Tangzhong)

bread flour

56 g filtered water

56 g whole milk

egg (room temperature)

70 g whole milk

instant yeast

milk powder

g white granulated sugar

4.5 g salt (Diamond Crystal brand preferred)

butter

vegetable oil (for oiling proofing bowl)

Combine bread flour, water, and milk in an unheated sauce pan. Whisk until fully combined. Place the pan over medium-high heat and bring to a boil.

Lower the heat to medium-low and continue to whisk until it becomes a thick pudding.

Remove from the heat and transfer to a heat-safe container until cool to the touch, about 10 minutes. See photo for final texture.

Tangzhong

In a bowl, mix together the egg and whole milk until it’s combined.

In a stand mixer with the dough hook attachment (or bowl), stir together the bread flour, yeast, milk powder, sugar, and salt. Pour the egg and milk liquid in the bowl. Finally, add the tangzhong and mix on medium (or level 4-5 on my Kitchen Aid). Continue to mix for about 2 minutes or until the dough forms into a ball.

Add butter into the stand mixer and continue to mix at the medium level for 5 to 7 minutes. The dough should fully incorporate the butter and become smooth and elastic. You may need to turn off the machine and use a spatula to scrape down the sides of the bowl to make sure everything gets incorporated. I typically have to do this more than 8 times.

Windowpane test: Test the dough for sufficient gluten formation with the windowpane test. Pinch off about 1 teaspoon of dough and slowly stretch it between your pointer fingers, index fingers, and thumbs. Stretch it thin and hold it up to a source of light. If its thin enough to let light through like a “windowpane&quot; without breaking, you&#039;ve developed enough gluten and can proceed. If the dough breaks or can’t be stretched, continue to knead for another 2 minutes and retry the test. Note: this dough has a stickier consistency, so be careful when stretching.

Remove the dough and transfer it onto a clean surface. See photo for how the dough should look right when taken out of the mixer. Form the dough into a smooth ball by encasing the dough in the middle of your hands. Make a heart with your pointer fingers and thumbs, then move your hands and the dough in a circular fashion until it forms a ball.

Brush on a small amount of vegetable oil in a mixing bowl to coat the inside of the bowl. Transfer the ball of dough into this bowl and cover with a dishtowel. Leave it in a warm place like by a sunny window (or in an oven that’s turned off) for 1-2 hours or until the dough doubles in size. Note: some newer ovens have a “proofing” setting so this might also work.

Check every 30 minutes or so to see if the dough has doubled in size.

Mixing Dough &amp; First Rise

Once the dough has doubled in size, remove it from the oven, remove the towel, and punch the dough down once to remove excess gas.

A single, quick punch will do. Here&#039;s how it looks afterwards.

Transfer onto a clean surface. Weigh your dough and divide this number by 3. Roll into a large log and cut into 3 equal pieces by weight. You can eyeball it, but it’s extremely difficult and you may end up with a lopsided loaf especially if you’re baking in a pan without a lid. Weighing will ensure your rolls are all the exact same size.

Quickly reroll each ball of dough to smooth out the entire surface. Using a claw shape with your hand lets you move it around and control it better without too much sticking. Here&#039;s how it should look after rolling.

Use a rolling pin to roll out each ball into a square.

Fold one corner of the square into the middle and take the opposite corner and fold it towards the center too. Take the corner closest to you and begin rolling the dough upwards until it becomes a jelly roll.

Pinch the ends of the dough into itself to seal. Repeat with the other two balls of dough.

Butter your pan to prevent the bread from sticking. Place all the pieces of dough into the pan so that they have about ½ an inch of space between them and look like they are horizontally stacked on top of each other.

Cover the pan with the dish towel and let it proof once again for about 30-40 minutes or until the tops of the dough is right at the rim of the pan. Then, brush on some milk on the top of the dough.

Slide the lid carefully to cover the pan, and remove from the oven. Preheat the oven to 350 °F.

When the oven is fully preheated, put the baking pan in and bake for about 20 minutes. Carefully uncover the lid and check if the bread is firm and golden brown (about 210 ° F internally). Remove from the oven and transfer the loaf onto a cooling rack.

I like to let the bread rest until it’s cool to the touch before slicing.

Second rise &amp; baking

The best egg salad sandwich is a quick and easy picnic classic loaded with perfect hard-boiled eggs, mayonnaise, a touch of dijon mustard and green onions.

The Best Egg Salad Sandwich

chives,

salt (or

black pepper (or

of bread

Place eggs into a medium saucepan and cover with water by an inch. Bring to a boil over high heat and remove from heat. Cover the saucepan with the lid and set aside for 10 minutes. Then drain the water and fill with cold water to cool down the eggs. Once eggs are cool, peel and finely chop them or grate them with a grater.

Transfer chopped eggs a medium bowl and add mayonnaise, dijon mustard, chives, paprika, salt and pepper. Stir with a spoon to mix well. If salad seems dry, add more mayonnaise to reach desired consistency. 

Spread the egg salad on half the sandwich slices and top with the other half. You should get 3-4 sandwiches depending on how full you spread the egg salad on them. You can also serve this with crackers or pita chips. 

We normally make ours with celery but I added green onions diced and the paprika to your recipe and it was a nice touch!

Japanese Tamago Sando. A delicious creamy egg salad sandwich popularly found in convenience stores within Japan. This soft brioche egg salad sandwich is velvety and fluffy all through out. Easy to make with just minimal ingredients.

Creamy Japanese Tamago Sando

tsp salt

tsp white granulated sugar

tsp black pepper

Japanese mayo

parsley (optional)

mini brioche buns

tbsp white vinegar (to make peeling easier)

salt (to prevent egg leakage (if cracked) while boiling)

Bring pot of water to boil. Optionally but recommended, add salt and vinegar to prevent egg leakage from possible cracked eggs and vinegar to make peeling easier.

Boil your eggs for 13 minutes covered (not shown in video). Once boiled, transfer to an ice bathe. Crack and peel them.

Carefully run a sharp knife around the yolk to gently separate egg yolks from the whites. Transfer whites into another bowl.

Run yolks through a fine sieve set over a mixing bowl. Use the back of a spatula or spoon to push the egg through the sieve until your egg yolks are finely grated. Make sure to scrape the back of the sieve for more egg yolk.

Finely dice egg whites.

Combine egg yolks and whites. Season with salt, black pepper, sugar and Japanese mayo.

Mix with a spatula until creamy.

Cut your brioche buns into half about 90% of the way. Spoon your egg salad into the bun. Garnish with dried parsley.

https://embed.mediavine.com/videos/luoo4dmgrwo2nhqfbklj

Japanese Tamago Sando

This healthy egg salad recipe is gluten free, paleo, low carb, keto, and super easy to make for a healthy lunch recipe.

The Ultimate Egg Salad Recipe (made healthier) | Healthy Lunch Recipe

Eggs

C. Healthy Mayonnaise (I use the Primal Kitchen Avocado Mayo)

C. Red Onion, diced

2-4 Tbsp Fresh Dill, stems removed & minced

2-4 Tbsp Green Onion, chopped

Dijon Mustard

Lemon

Sea Salt & Pepper,

In a medium saucepan over high heat, bring water to a boil then gently add the eggs.  Boil eggs for 10-12 minutes.  Once done, immediately place the eggs in ice water for 10 minutes and then peel the eggs.

While eggs are boiling and cooling, go ahead and chop the herbs & vegetables.

Once eggs are peeled, dice them with a knife into small chunky pieces then transfer to a mixing bowl.  Add all remaining egg salad ingredients to the mixing bowl and stir until fully combined.

Serve with gluten free bread, crackers, lettuce wraps, etc.  This egg salad will stay fresh in the refrigerator for 3-4 days.

There is so much to love about a classic Egg Salad Sandwich! It&#039;s easy to make, easy to customize, and a winner with kids and adults alike.

Egg Salad Sandwich

eggs (, peeled)

mayonnaise ((or Greek yogurt), to taste)

yellow mustard

Salt and pepper (,

Sandwich bread

Lettuce (, tomato, optional, for serving)

Mash the eggs in a bowl. Add mustard, mayonnaise, salt and pepper and mix well.

Assemble sandwiches.

Store leftover egg salad in the refrigerator for up to 5 days, depending on the freshness of the eggs.

https://content.jwplatform.com/videos/0yu735E0.mp4

There is so much to love about a classic Egg Salad Sandwich! It’s easy to make, easy to customize, and a winner with kids and adults alike.

Classic Egg Salad Sandwich

This really is the best egg salad sandwich! The basic recipe is creamy, savory, and full of fresh herbs for an insane amount of flavor.

Ultimate Egg Salad Sandwich

green onion

chopped fresh dill or basil (or substitute 1/2 teaspoon dried dill)

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The most viewed egg salad sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Shokupan Recipe (Fluffy Japanese Mi...

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The most viewed egg salad sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine