I’ve made various versions of egg salad sandwich over the years and never measure anything. I go by how it tastes, but I wrote everything down recently when I made it for lunch. However, feel free to adjust the amounts below to your taste.
I prefer my egg salad to be a little chunkier and not too creamy. The dill pickle adds the right amount of crunch and zing to my sandwiches. Sometimes I save the pickle juice and add a little bit of that if I don’t have any pickles. The squeeze of fresh lemon juice pulls everything together. I prefer to make this a couple of hours before eating it to chill in the refrigerator, and the flavours can blend together.
- 6 eggs
- ¼ cup of mayonnaise
- 1 tablespoon of yellow mustard
- 1 teaspoon of fresh-squeezed lemon juice
- 1 tablespoon of shallot, finely minced
- 1 kosher dill pickle, finely minced
- ½ teaspoon of garlic powder
- Salt and pepper to taste
- Choice of bread
- Put the 6 eggs into a pot with cold water.
- Over high heat, bring the water and the eggs to a rolling boil.
- Cover the pan and turn the heat off.
- Let eggs stand in hot water for 15 minutes.
- Drain eggs into a colander and allow them to cool completely.
- Peel eggs and rinse to remove all of the shells altogether.
- Chop eggs and add to a medium mixing bowl.
- Add the mayonnaise, mustard, lemon juice, shallot, dill pickle, and garlic powder. Mix together.
- Season with salt and pepper to taste.
- Chill for at least 2 hours.
- Spread egg salad mixture on a slice of bread and top with lettuce.