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My Favorite Egg Salad

One of my favorite sandwiches, this egg salad is packed with flavor!

Course Main Course
Cuisine American
Keyword Egg Salad
Prep Time 20 minutes
Servings 6 sandwiches
Calories 326 kcal
Author Amanda Rettke

Ingredients

  • 12 eggs, hard boiled
  • 1/2 cup mayonnaise
  • 1 teaspoon mustard
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon paprika `
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup green onion, diced
  • 1/4 cup cooked bacon, crumbled
  • 2 tablespoons chopped shallot, for garnish (optional)

Instructions

Boil Eggs

  1. In a large pot, arrange the eggs in one layer. Fill with water until about 1/2-inch above the eggs. 

  2. Bring the pot to a boil, cover, and remove from the heat. Let sit for 14 minutes. While the eggs are cooking, prepare an ice water bath in a large bowl. Once the eggs are done, transfer them to the ice water bath using a slotted spoon. Let cool for 1 to 2 minutes.

  3. Peel the eggs under water and pat dry with a paper towel and then chop.

Egg Salad Sandwich

  1. Add chopped eggs to a large mixing bowl.  Stir in the mayonnaise, mustard, celery seed, paprika, salt, pepper, green onion, and bacon. 

  2. Add about 1 cup of the egg salad to a croissant or sandwich bread. (Add lettuce, tomato, or whatever ingredients you prefer on your sandwich!)

Recipe Notes

I find that this recipe is perfect as-is for egg salad sandwiches. If you are making this recipe to serve as egg salad, you can add a bit more mayo to make it creamier.