This recipe is near and dear to my heart. Growing up, my mom would make these sandwiches for our family picnics, and they were always the first to disappear.
The secret to this recipe is its simplicity combined with the perfect balance of flavors and textures. The creamy egg salad, with a touch of mustard and a sprinkle of fresh chives, is nestled between slices of soft bread, making it an irresistible treat.
Inspired by family tradition and perfected over the years, these sandwiches have received glowing reviews from friends and family alike.
Egg Salad Sandwiches
Eggs: The main ingredient. Use large eggs for the best ratio of yolk to white.
Mayonnaise: Full-fat mayonnaise provides the richest flavor and creamiest texture.
Dijon Mustard: Adds a subtle tanginess that elevates the egg salad.
Celery: Adds a satisfying crunch.
Chives: Fresh chives give a mild onion flavor without overpowering the salad.
White Bread: Soft white bread works best, though you can substitute it with whole wheat or gluten-free options.
Butter: Unsalted butter for spreading on the bread, if desired.
How To Make The Best Egg Salad Sandwiches?
Before we start, make sure all your ingredients are ready to go. This includes having your eggs hard-boiled and cooled.
- Prep the Eggs: Start by hard-boiling your eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat and let sit, covered, for 10-12 minutes. Transfer eggs to an ice bath to cool, then peel and chop them roughly.
- Prepare the Celery and Chives: Finely chop the celery and chives. This will add texture and flavor to your egg salad.
- Make the Egg Salad: In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, and chives. Mix until everything is well incorporated. Season with salt and pepper to taste.
- Prepare the Bread: Lightly butter one side of each slice of bread, if desired. This step is optional but adds an extra layer of richness.
- Spread the Egg Salad: Generously spread the egg salad mixture on the buttered side of half the bread slices.
- Top and Trim: Top with the remaining slices of bread, buttered side down. Trim the crusts off each sandwich to give them a neat appearance.
- Cut into Desired Shapes: Use a sharp knife to cut the sandwiches into fingers, triangles, or small squares. This step is perfect for tea parties or picnics.
- Serve and Enjoy: Arrange the sandwiches on a platter and serve immediately. They pair beautifully with a cold glass of iced tea or lemonade.
Can I Freeze These Sandwiches?
Egg salad sandwiches are best enjoyed fresh, but you can prepare the egg salad ahead of time and freeze it.
- To Freeze: Transfer the egg salad to an airtight container and freeze for up to a month.
- To Reheat: Thaw in the refrigerator overnight and stir well before using. Assemble the sandwiches fresh for best results.
FAQ
Q: Can I use a different type of bread?
A: Absolutely! Whole wheat, rye, or even gluten-free bread can be used to suit your preferences.
Q: How long can the egg salad be stored?
A: The egg salad can be stored in the refrigerator for up to 3 days. Just make sure to keep it in an airtight container.
Q: Can I add other ingredients to the egg salad?
A: Yes, feel free to add finely chopped pickles, onions, or even a dash of hot sauce for a bit of a kick.
Enjoy making and savoring these delightful egg salad sandwiches. They are sure to be a hit at any gathering!