Updated: Jan 8
What’s a more classic American lunch then an egg salad sandwich, right? This quick and easy egg salad recipe can satisfy people of all ages. You can make it once a week and use it as a quick sandwich filler. Or if you’re planning an event with lots of people, like a bridal or baby shower, or even an elegant tea party, egg salad sandwiches are sure to be a big hit. I often serve egg salad without the bread on a bed of greens for my family.
I grew up in an Orthodox Christian family, and during Lent we didn’t use eggs in our diet at all, so after Easter my mom always looked for ways she could use up a couple dozen hard boiled eggs. One of her favorite things to do was chop them up, add pinch of salt and some spring onions, and some type of dressing. Some people use sour cream or mayonnaise as dressing, but my mom preferred extra virgin sunflower oil. If you’ve never tried sunflower oil before, you should try it! Like sesame oil, it’s very strong and aromatic, so just start with a little bit the first time you try it!
How to store eggs?
If you buy eggs directly from a farmer, like I do, ask if they have been refrigerated. If they haven’t, you can leave them at room temperature for up to five weeks from harvest. If they have spent any time in the refrigerator at all, they do have to stay there.
Why do I have to keep storing eggs in the fridge if they've been refrigerated?
Just before laying an egg, the hen adds a protective layer. This coating seals the shell pores, preventing bacteria from getting inside the shell, and reduces moisture loss from the egg. I believe God created this process to make eggs last longer. Eggs that are refrigerated have usually been washed, and this removes the protective layer. Once that layer is gone, you need to keep them refrigerated to keep them safe from bacteria. Many countries, even in modern times, still store their eggs outside of the refrigerator.
Another thing to keep in mind about storing eggs is that you should always store your eggs pointy side down. This reduces the amount of oxygen the eggs are exposed to and will keep them fresher longer.
Have you ever tried hotel-style hard boiled eggs? That’s when the whites are rubbery with a gray-green ring around the yolk, and the yolk itself is so dry it’s almost impossible to swallow without having to take a drink. All that is what we’re trying to avoid! Funny story about boiled eggs. At the neighborhood playground my boys love to visit, I sometimes see a father with his three children. The kids like to play with my Thomas, so I’ve watched them quite a bit. What really caught my eye was that they always have real food for snacks. I’ve never seen them with any junk food. It’s always fruits, vegetables, etc.
One day, the little girl was eating a hard-boiled egg, and she came up to her dad. She said, “Help, Papa. I can’t swallow! The yolk stuck to my tongue!” He told her it’s because, unlike deviled eggs with mayonnaise, plain eggs aren’t easy to eat. That’s not true! In this case, the egg was simply overcooked. Overcooked eggs aren’t pleasant to eat, and they can ruin your breakfast.
Bonus tip: If you are boiling fresh eggs to eat, the best time to add seasoning like salt and black pepper is when they’re warm. That way they soak up the flavor quickly and give you a better result.
How to Boil Eggs
I’m going to tell you how to make perfect boiled eggs that aren’t overcooked. (Keep in mind that super-fresh eggs are harder to peel when boiled, so there’s nothing wrong with using a two- to three-week old egg. It’ll be much easier to peel!)
Step 1: Place eggs in the bottom of a saucepan. If they are cold, add cold water; if they are room temperature, add room temperature water.
Step 2: Fill the pan with cold water, 1 inch above the eggs.
Step 3: Do not cover the saucepan. Bring the water to a rapid boil on the stovetop.
Step 4: Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat.
Step 5: Depending on the size of your eggs and the type of boiled egg you want; the time will vary anywhere from 4 to 11 minutes.
Step 6: Fill a large bowl with ice and water.
Step 7: Use a spoon to remove the eggs from the hot water and gently place them in the prepared ice water to cool.
Step 8: Gently tap the eggs against a hard surface to crack the shell, and then peel it. Rinse the eggs under cold water to remove any bits of shell. Place on a paper towel to dry.
Technically, these aren’t truly boiled... they’re actually poached with the shell, but you can call them whatever you want. This way they always come out perfectly, with no cracks, no rubbery whites, and a creamy yolk. If you want to turn those perfectly boiled eggs into a delicious egg salad, keep reading.
Classic Egg Salad
Prep Time: 20 min
Total Time: 20 min
Yield: 2 sandwiches
Author: Inna of innichkachef.com
3 hard boiled eggs
1 teaspoon yellow mustard
1 teaspoon capers
1-2 teaspoon lemon juice
2-3 sprigs green onion (green part only)
2-3 tablespoon chopped parsley
1 tablespoon chopped dill (optional)
1 tablespoon of microgreens (optional)
½ cup mayonnaise (1 tablespoon for the bread and the rest for the egg salad)
Salt and pepper to taste
4 slices of bread
Check out my Mayonnaise - 3 Ways for how to make mayo yourself. I show you how to make classic mayo, but I also show how you can make it probiotic by using kefir or how to make it egg-free by using oysters.
1. Chop the eggs, green onion, and parsley; then put them in a mixing bowl.
2. Add the capers, lemon juice, mustard, salt, and pepper. Mix everything, adding more salt and pepper as needed to get the taste you want.
3. Lightly toast the bread. Once toasted, smear the mayonnaise on both pieces of bread for each sandwich. Then add the egg salad to your sandwich.
4. Finish with your favorite toppings, such as herbs, sprouts, etc.