Easy Egg Salad Sandwich

One of the first times I made and Egg Salad sandwich for me and my husband (From England), I told him I was making us Egg Salad sandwiches. When it was done and I placed it down he said why is this called Egg Salad, it’s just Egg and Mayonnaise? I said you don’t have this is England and his response was yes, but it’s called Egg Mayonnaise. This would be a reoccurring theme with Tuna Salad, Potato Salad, Macaroni Salad, you get the idea (Chicken Salad with the addition of things like Celery, Apples and Nuts has enough additions to be allowed to be a Salad). I guess there is a point and I’m not sure why we call it a salad but the Egg Salad most people know is a staple sandwich and helps give me a quick breakfast or lunch when my refrigerator is practically empty. Actually, I enjoy a good Egg Salad Sandwich so much, I’ll even make it when my refrigerator is full. While any bread/toast can be used, my favorite is a Toasted English Muffin (and I won’t get into the first time I learned that English Muffins are not English!!?) This Egg Salad is fairly straightforward just taking the usual ingredients of Hardboiled Eggs, Mayonnaise, Mustard and then Salt and Pepper to season, but I do use half Mayonnaise and half Greek Yogurt to cut down on the high fat/calories and because to me it taste exactly the same whether using all Mayonnaise or half Mayo and half Greek Yogurt. Then sandwich is then topped with sliced tomato and a handful of salad (there we go salad!), which gives a nice crunch. Ready in under 25 minutes-or 5 minutes if you happen to have some hardboiled eggs already prepared, this is a great quick breakfast, lunch or even snack.

Options, Substitutions and Tips!

1. For a long time I was terrible at peeling hardboiled eggs with the shell always being difficult to remove and ending up taking lots of the egg away while trying to peel the shell off. I’ve tried tons of the tips out there, but what I have found is the most fail safe way, is not using fresh eggs. When I use eggs that are at least 1 week old, I use this exact cooking method and the shells peel right off.
2. I use half Mayonnaise and half Greek Yogurt and do not taste any difference then if I just used all Mayo, however, if that’s not the case with you, or you do not have any Greek Yogurt handy, you can eliminate the Greek Yogurt and increase the Mayonnaise to 2 TBSP.
3. I did not put any quantities for the salt/pepper because I season with very little. The same with the optional paprika to sprinkle on top. When adding paprika, I just add a tiny bit and find a little goes a long way.
4. I used Roma Tomatoes but you could use a Beef Tomato or other variations.
5. Same with the salad, I used a Spring Salad mix with Spinach and Leafy Greens, but you could substitute with a handful of any type of salad.
6. This recipe is for 1-2 servings, but can easily be multiplied based on how many people/sandwiches needed. I kept this recipe at just 1-2 servings because I do not care for the leftovers with this recipe (I find it will get a bit discolored and watery) and not taste as good as fresh. With that being said, a great way to make this ahead is by hard boiling a whole bunch of eggs and having them readily available, then this sandwich can be ready in just 5 minutes!

Easy Egg Salad Sandwich

Classic Egg Salad with Hard Boil Eggs, Mayonnaise, Greek Yogurt, and Mustard. Served on any choice of toast/bread and topped with Tomato and Salad.

• Saucepan with Lid

For One to Two Servings

• 2 large Eggs
• 1 Tbsp. Mayonnaise
• 1 Tbsp. Greek Yogurt
• ½ tsp Dijon Mustard
• Salt & Pepper to Season
• Paprika ((optional))
• Choice of Toast/Bread
• Sliced Tomato
• Handful of Salad

1. Place eggs in saucepan and fill with cold water so eggs are covered plus one inch on top.

2. Place saucepan on high heat and bring to a boil. Allow to boil for one minute then turn off heat and cover with lid. Let eggs sit for at least 10 minutes.

3. In bowl mix mayonnaise, greek yogurt and mustard.

4. Drain water and pour cold water to cool off eggs.

5. Peel eggs then chop them into pieces. Add chopped eggs to bowl with mayonnaise and mix. Season with salt and pepper.

6. Serve eggs on choice of toast, English Muffins or roll. Top with sliced tomato and salad. Optional, top with a sprinkle of paprika.

Breakfast, Snack