I’ve always loved egg salad. My mom used to make it for us as a kid, and it was one of my favorite lunches to take to school. I can remember watching her make it. She’d just pull a bunch of stuff out of the fridge and whip it up – no recipe, no measuring, no fuss. Simple and delicious.
When I moved to Chicago and started packing lunches for work, I started tinkering around with the recipe. I began adding various ingredients because I thought they’d taste good, but also to stretch the recipe without just adding more eggs. I’d add white beans or chickpeas, carrots, celery, onions, sunflower seeds, horseradish, tomatoes, pickled veggies, sometimes spinach or greens, herbs – literally whatever I had on hand. My “egg” salads became “egg and crunchy veggie” salads very quickly.
The one thing that hasn’t changed is the Hellman’s Light Mayo I’ve always included. Don’t even talk to me about Miracle Whip. The binder is always 4 parts mayo to about 1 part Dijon or spicy mustard.
Following is a variation I made this weekend, and I really think it’s one of the best egg salad recipes around. Check out my post on the best way to hard boil an egg, if you have questions. I compare three popular methods. And I would be remiss if I didn’t thank my hens for the eggs! I just love these birds.
Hope you enjoy!
Yield: 4 open-faced sandwiches
Prep Time: 10 minutes
I modify this recipe based on what I have on hand. I've added black beans and cilantro instead of white beans and dill, and tossed in additional items to this recipe like capers, celery, horseradish or olives.
4 hard boiled eggs
3-4 carrots, chopped small
1-2 green onions, green and light green parts only, chopped (to taste)
1 can white beans, rinsed and drained
fresh parsely, chopped
fresh dill, chopped
1/2 lemon (or less)
1/4 cup light mayo (I use Hellman's)
1 tablespoon Dijon mustard
salt and pepper to taste
4 slices whole wheat bread
tomato slices for serving, optional
Peel eggs, and place in a medium bowl. Smash with the back of a fork. Add next five ingredients and mix to combine.
Squeeze about half of lemon juice from lemon half. Add mayo, mustard, salt and pepper to the edge of the bowl, mixing mustard into mayo together a bit before tossing with all ingredients. If mixture doesn't look too runny, add remaining lemon juice.
Toast four slices of bread and serve open-faced with egg salad spread on top. Delightful with a tomato slice.