Not everyone likes egg salad sandwiches but once you’ve made this delicious recipe I guarantee you’ll love it (Unless you’re one of those people who just don’t like the texture). Egg salad sandwiches are tasty, easy, healthy and fun to make, especially around Easter when you have hard boiled eggs just sitting around in your fridge not being eaten. This is a recipe that I perform often especially when I have guests over that are vegetarians. Once you learn these easy steps to completing the perfect egg salad sandwich I guarantee you’ll make it just as often as I do.

First off, Bring a pot of water to boil. Remember, a watched pot never boils. So, If you’re like me I suggest setting up the essential ingredients that you will need later on at this point. Next, You MUST add salt to the water so the shell doesn’t stick to the egg. This will make it extremely easier to peel the shell off once the eggs are done cooking. Place one to two eggs in the pot of water once it has begun to boil. I also suggest using a spoon to slowly lower the eggs into the pot so they don’t hit bottom or sides. If your eggs do hit the bottom or sides of the pot your eggs will most likely break but don’t give up! There’s no reason to worry, I have a trick I’m going to share with you. If your eggs crack add some vinegar to the water, this will help the egg from leaking out of the shell into the water. Once you get the eggs in the pot cover with a lid and set a timer for 15 minutes. 

Once the 15 minutes are up, drain the water from the pot. Place your eggs in cold water to cool them down. No one likes warm egg salad sandwiches, It’s just plain gross! Surrounding the eggs with ice or putting them in the fridge for a few minutes will help reduce the cooling down time and will also help the eggs from overcooking. 

Once your eggs have set for a while and are cooled down, it’s time to peel. If you added salt to your boiling water peeling the shells off will be a snap! So, go ahead and peel your eggs. Now, grab a mixing bowl. Begin to chop your eggs up into the mixing bowl. A fork works best for mushing and chopping up your eggs. Once you have the eggs chopped up into the bowl, add 1 to 2 tablespoons of light or regular mayonnaise for taste. Now you can add your own desired amount of salt and pepper to the mixture. 

If you don’t like onions I wouldn’t bother with them. However, I like onions in my egg salad sandwiches. I prefer the use green onions. Chop about a tablespoon of green onion up and add it into your mixing bowl. Chop up about 1 to 2 tablespoon of celery and add to the mixture, this is also optional. You can also add chives to your egg salad if you desire. Remember to always wash these ingredients before adding them into your mixing bowl. 

After you have completed the following steps, it’s optional to add just a squeeze of lemon juice for flavor. Some people also like to add just a tad of regular or spicy mustard to their sandwich. Once you’ve added all these ingredients to your mixing bowl keep stirring till everything is mixed up evenly.

If you haven’t already, toast your bread. Egg salad always tastes better on toasted bread. Add a leaf of lettuce to your sandwich as well. Use a spoon to scoop the mixture onto your toasted bread, place the lettuce on top and add your second piece of bread on top of that. Use a knife to cut your sandwich in half. Now you’re done and it’s time to enjoy your yummy creation! Wasn’t that easy? 

Egg salad sandwiches are healthy and full of protein if you choose to use light mayonnaise and whole wheat, multi-grain or rye bread. Not to mention, eggs are one of the few foods that help you lose weight! I hope you enjoy your perfect “yummy-in-my-tummy” egg salad sandwich.