Ideas to take your egg salad sandwich from traditional to modern. Photo by Falcatraz | IST.




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KAREN HOCHMAN is Editorial Director of THE NIBBLE.



April 2010

Product Reviews / Main Nibbles / Cheese-Butter-Yogurt-Eggs

Egg Salad Recipes

Page 3: Egg Salad Combinations Galore


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Basic Egg Salad Recipe

The easy way out, “egg mayonnaise,” is bland any way you cut it. Take an extra 10 minutes to make a complexly flavored and textured egg salad. This recipe makes 4 sandwiches.

Vary the ingredients below with the ones below. You’ll find many “favorite recipes.”


  • 6 large or extra-large eggs
  • 1-2 tablespoon mayonnaise
  • 2 stalks celery, washed and finely chopped
  • 1/2 medium sweet or red onion, minced
  • Squeeze of lemon juice
  • 1 teaspoon fresh dill
  • 1/2 bunch chives, finely chopped
  • 2 tablespoons prepared Dijon-style mustard
  • Salt and pepper to taste
  • Whole-grain bread
  • Optional: Lettuce and tomato


  1. Chop hard-cooked eggs. (Directions for perfect hard-cooked eggs.) Some people like a chunkier egg salad, some people prefer it fine or even mashed. You can try a different cut each time to see which you prefer.
  2. In a large bowl, mix chopped eggs, celery and onion. onion and salt and pepper. Mash well with a fork or wooden spoon.
  3. Toast bread. Serve on bread as a sandwich or over crisp lettuce as a salad.

Egg Salad “Mix & Match” Ingredients

It’s more than just eggs, salt and mayo: You’ll get a pretty boring egg salad with that recipe. Instead, make your egg salad come alive by mixing and matching these add-ins:

  • Binder: First, pick your binder. Beyond mayonnaise there’s aïoli (garlic mayonnaise), flavored mayonnaise, a mayonnaise/Dijon or honey mustard blend, Russian dressing, Greek yogurt and the vinaigrette of yore.
  • Raw Vegetables: Add crunch and flavor with two of the following: bell pepper, carrot, celery, cucumber and onion (red, Spanish or sweet).
  • Cooked Vegetables: Use ‘em if you’ve got ‘em: leftover beans, green beans, lentils, peas and potatoes.
  • Pickles: Capers, sliced pickled vegetables (not just pickled cucumbers but pickled cauliflower, dilly beans, okra, red pepper, etc.), pickle relish, and their “cousin” on the relish tray, olives.
  • Herbs: Try a different herb each time to see which you like best: chives, dill, horseradish (prepared), marjoram, parsley and other favorites.
  • Spices: Celery seed, Chinese mustard, curry, Dijon mustard, garlic powder, nutmeg, onion powder, paprika, salt and pepper.
  • Add-Ons: Crumbled bacon, sliced almonds, blue cheese, raisins, you-name-it.
  • Garniture: Arugula, lettuce, spinach, tomatoes, roasted red peppers, sundried tomatoes in olive oil.
  • Bread: Egg salad and whole-grain bread are a natural pairing, but a bagel, challah, croissant, pita, wrap and artisan loaves also make great sandwiches (if you must have egg salad on supermarket white bread, toast if to add some character)
  • Bread Alternative: Serve the egg salad in a scooped out tomato or red bell pepper, or in lettuce leaf cups

Garnish with radishes, gherkins, and other favorites, and serve with a side of crudités.

Egg Salad Sandwich’s Cousins

They sound similar, but they’re a different menu item:

  • Sliced Egg Sandwich: Sliced hard-cooked eggs on bread spread with mayonnaise. Generally served with lettuce and tomato; sometimes with pickles.
  • Egg Mayonnaise Sandwich: Chopped hard-cooked eggs mixed only with mayonnaise.


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