In my mind, egg salad is seriously underrated. What could be more satisfying than a still warm, creamy egg salad sandwich stuffed with pickles and fat slices of avocado? It works for breakfast, lunch or dinner and will leave you satisfied all day long.
My ingredient list is simple: just hard-boiled eggs, real mayonnaise (no Miracle Whip here!), dry mustard, salt and pepper. Im lucky enough to buy my eggs straight from a local farm, resulting in the utmost yellow and creamy yolks. If you have access to a farm, I suggest you do the same! Youll be able to taste the difference, I promise you.
I serve my egg salad sandwiches with avocado, bread & butter pickles, lettuce and hot sauce. If youve never tried this combination, youre missing out!
I hope you guys enjoy my favorite egg salad sandwich!
Egg Salad Sandwich
Sandwiches are great comfort foods and this recipe for an egg salad sandwich takes the classic to a whole new level. Large slices of avocado and a drizzle of hot sauce complement the egg salad and give this sandwich a more sophisticated flavor. Jenna Weber shares her favorite Egg Salad Sandwich Recipe in a full post on the Fresh Tastes blog.
- 2 eggs
- ¼ avocado, sliced
- 1 tbsp real mayonnaise
- ¼ tsp dry mustard
- pinch of salt
- pinch of pepper
- lettuce
- bread & butter pickle slices
- hot sauce (optional)
- 2 slices whole wheat bread
Ingredients
- Place the eggs in a large pot of salted cold water. Bring water and eggs to a boil on the stove. Once boiling, immediately cover pot, turn off heat and set a timer for 12 minutes.
- When the timer goes off, quickly remove eggs from pot and run under cold water. Peel eggs and place hard boiled eggs in a bowl with the mayonnaise, salt, pepper and dry mustard.
- Smash eggs with a fork and mix until well combined.
- Toast bread, then place egg salad on one slice. Top with avocado slices, bread and butter pickles, lettuce and hot sauce if you wish! Top with other slice of toast and enjoy.
Directions
Yield: 1 serving
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.