If you want an easy recipe to make with chopped boiled eggs, mayonnaise, mustard, and green onions to get some color and crunch in your egg salad, this is the recipe. I do enjoy it in a sandwich, and sure to be eaten at picnics! It's really good on rye.
Make this top rated egg salad recipe to make deli worthy egg salad sandwiches at home! You'll be back to it a thousand times.
How to Make Egg Salad
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Egg Salad Ingredients
These are the ingredients you'll need to make the best egg salad of your life:
- Eggs: Yes, the egg salad recipe starts with…and I don't just mean the eggs.
- Condiments: You will certainly require mayonnaise and mustard.
- Green onion: Another pop of flavor and color comes from green onions but.
- Seasonings: This egg salad is simple, salt, pepper, paprika.
Egg Salad Sandwich How To Make
Here's a brief overview of what you can expect when you make egg salad sandwiches:
- Peel, and cut the eggs into pieces, then boil.
- Blessed be egg slicing, or something like that, and then add everything else to the mushy lump.
- I eat it on bread or crackers.
How Long Does Egg Salad Last?
Now that the leftovers egg salad can be stored in a shallow, airtight container in the refrigerator for up to four days.
Can You Freeze Egg Salad?
Freezing egg salad is not recommended because it will change the texture and flavor. If you're OK with that, you can freeze it for up to one month. Refrigerate overnight, thawing in the refrigerator.
Egg Salad Sandwiches: What to Serve It With
With classic side dishes, classic egg salad sandwiches are best. A leafy green salad, potato chips, French fries or coleslaw.
Tips and Praise from allrecipes Community
"Very good," raves Susan May. "I subbed pickles vs green onion and Dijon mustard." I was glad there was paprika added. "It served that to me on a bun with lettuce and tomato and a few more pickle planks."
NADIGIRL says, "Great recipe." Used shallots instead of green onions. Came out great! Will make it again."
Teri Peters Sheldon says: "Superb." To make things easier, the best place to begin with improvising something is with something that is perfect, so I used this as a base recipe, and put some of my own little touches. I use chives instead of a green onion, just because I have a glut in the garden."
