If you are looking for a tasty yet simple breakfast, then this classic egg salad sandwich with its creamy and eggy filling will fit into your meal perfectly!
Even though I have made this classic egg salad sandwich ample number of times, I have never gave a serious thought to share it here on my blog, simply because I assumed this one must be known by all and it’s so easy that I wonder I could hardly add any new twist to it! But when my better half, while savoring this egg salad sandwich blissfully, asked me if this recipe has already been shared in our blog, I wondered what response he would be expecting! I had shared my chicken salad sandwich recipe quite a while ago which featured my homemade sandwich bread too and was loved by many of you; so I finally decided to give this egg salad sandwich a go too, especially after seeing such outstanding photos of my homely sandwich thanks to his photographic forte!
I have always been fascinated by sandwiches since I was little! It wasn’t a frequent affair at home though and I could barely remember if my mum ever made a sandwich at home! Don’t be surprised! Sandwich was quite a new and foreign entrant into Indian kitchen that time and our mums preferred kathi rolls or samosas for snacks! Since sandwich was a distant thing for the little me, it had its own mystery which had always intrigued me since I could remember. Finally when I started my adulating life in Mumbai, this mysterious and desirable item became my go-to after-office snack or even dinner at times! Now thanks to our food blogging journey and my passion for cooking, I can’t stop myself from making various types of sandwiches at home, this egg salad sandwich being the most popular one in the house!
Any egg recipe becomes instant hit at my home thanks to my egg-loving husband. And when I have something as delicious as this creamy egg salad sandwich to offer, who could even resist! A classic egg salad sandwich is a total no-fuss recipe with just handful of ingredients, the primary USP being the freshness that it brings to the table. Any classic salad is all about fresh celery, be it my classic chicken salad or this soul-warming egg salad. The best part of my homemade egg salad sandwich is the home-grown fresh celery which takes the flavor quotient of this humble sandwich a notch up. If you are getting the celery from your supermarket, make sure to lay your hands on the freshest bunch available as that would make whole lot of difference in your homemade egg salad sandwich.
Along with celery, you may add any other herb that you like, dill would be good choice for example. I wanted my egg salad sandwich pretty simple and love to have the freshness of celery dominate the flavor. To spice things up a little, I add about a teaspoon of Dijon mustard which maintains a perfect balance of flavors. For the creaminess in your egg salad, you can either use mayonnaise which is the popular choice, or you can use sour cream in the way I have used it today! I prefer sour cream over mayo because sour cream makes the egg salad creamy without making it too heavy which I feel mayo does. Plus, sour cream adds a note of tanginess which I love! But it’s entirely your personal choice; feel free to use mayo if you like and it will be as tasty as the sour cream version! Enjoy!
- Eggs – 4
- Sandwich bread slice – 8
- Sour cream – ¼ cup or as needed
- Dijon mustard – 1 tsp
- Celery stalk – 2 to 3 (I use the leaves too), finely chopped
- Salted butter, at room temperature, for breads
- Salt and black pepper to taste
- Boil the eggs until just done. Don’t go for hard-boiled egg, it would be too dry. I boil the eggs (at refrigerator temperature) for 10 to 12 minutes in salted water on medium heat. Then switch the flame off and cover them in the same pot with hot water for 5 to 10 minutes. After that, peel them off and they are ready to use.
- Take the boiled eggs in a bowl. Gently mash them using a fork. Don’t make too fine mash; some larger chunks of eggs are good too!
- Add the chopped celery, mustard and sour cream. Season with salt and pepper. Now using a spatula give everything a good mix but gently. Don’t be too rigorous with the mixing; just ensure that celery and sour cream are distributed evenly. Taste and adjust for seasoning if needed.
- Now spread an even layer of butter on one side of each of the bread slices. To assemble the sandwich, place one buttered slice on a plate or clean cutting board with buttered side down.
- Place as much egg filling as you like on top of the bread. This amount of filling will make 4 sandwiches approximately; so you can divide the entire mixture into 4 portions for easier distribution.
- Using a butter knife, spread the filling evenly on top of the bread. Now cover it with another buttered bread slice keeping the buttered side up. Prepare all the sandwiches similarly.
- Now heat a nonstick frying pan or a sandwich griller until hot. Brush the surface with some melted butter.
- Place one sandwich on the pan or griller and let it toast/grill on medium heat for 5 to 6 minutes. Don’t be in a rush to flip it over.
- After about 5 to 6 minutes, flip the sandwich over using a spatula and let the top side toast until it turns golden brown like the bottom one.
- Once done to your liking, take the egg salad sandwich out and place on a cutting board. Using a sharp serrated knife, cut it diagonally into 2 pieces. Toast/grill the other sandwiches similarly.
- Your delicious egg salad sandwich is done and ready to serve! Serve it up with some wafers on the side and enjoy!