Egg Salad Sandwiches
Did you know that a simple egg salad sandwich is one of the healthiest things you can put in your mouth? Our bodies and brains need protein, and eggs provide a ton!
Egg Salad is one of my first food memories. My grandmother didn’t have much, but she always had plenty of fresh eggs. Her green checkered table cloth with napkins and painted dishes looking so very prim and proper provided the perfect setting for such a delicious, simple, comforting, and healthy meal.
If it was just my grandmother and I, she would cut the sandwiches into fourths and stack them on a beautiful antique plate in the middle of the table. Next to that you could find an overflowing bowl of Lay’s potato chips and a jar full of fresh homemade pickles.
After “filling up” on egg salad sandwiches, Granny would take me out back and we’d pick figs off of the fig tree. She had me climbing to get the highest ones! Man, did I feel like the cat’s meow. It was like I was the only person in the world when I was with her. How could anyone make someone feel so special? I guess that is a grandmother’s love. I hear often that you love your grandkids more than your own kids. I’ve never really understood that, but I sure felt it.
Egg salad sandwiches always remind me of family reunions and picnics. It’s easy to make and it’s a great make-ahead meal. I like to make a double batch, one for Sunday brunch with a tomato salad and the leftovers for the next day – Monday! I always need an easy lunch and dinner for Mondays.
Note: If you are not eating these immediately, store them in wax paper in the refrigerator. They will last for about 3 hours.
If you want to find this recipe (plus tons of others) in my Harvest Cookbook, it’s on page 182. If you don’t have a copy, you can get your own by following that link.
Egg Salad Sandwiches
- 12 hard boiled eggs peeled
- 1/2 onion diced
- 1 cup celery diced
- 1 cup pickles diced
- 1/2 cup mayonnaise preferably homemade
- 1 tablespoon whole grain mustard
- 1/2 teaspoon pepper
- sourdough bread sliced
- 1/2 cup mixed lettuce
In a large bowl, smash the eggs with a fork until the whites of the eggs look diced. Stir in the onion, celery, pickles, mayonnaise, mustard, and pepper.
Divide the egg salad among half the slices of bread. Add the lettuce next atop the egg salad. Top with the remaining slices of bread.