Egg salad is not really a glamorous sandwich like the turkey club, but its tasty and packed full of protein. Since I’m a texture girl, I like my egg salad chunky with pieces of onion and sometimes celery. I don’t like it bland either, I made homemade mayonnaise or rather an aoli (mayo with garlic) so it had quite a bit of flavor. My favorite bread to put this on is the marble rye from Rotella’s bakery, but alas I had none and you know I say to use what you have. This is even better the next day after the egg has had time to absorb the flavors.
Salad type sandwiches also seem so personal to me; the additions or the lack there of can bring on Hatfield and McCoy type feuds within the family if you get my drift. So this is my personal version of egg salad. Feel free to make additions or deletions to make this recipe yours as well.
6 hard-boiled eggs, peeled and cut into 1/4″ pieces
1/4 c mayonnaise
1 tsp salt
1/2 tsp pepper
1 tsp dill weed
1/4 tsp onion powder
1/4 tsp garlic powder
thin slices of onion-optional
- Mix together the dry spices in a bowl.
- Add mayonnaise and mix thoroughly.
- Add blended mayo to the egg, being gentle not to break them too much.
- Place on bread and add sliced onions.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.