Egg Salad Sandwiches

Originally published on May 27, 2014

Yesterday we talked about chicken salad sandwiches, and today we look into another one of the best sandwiches you could bring to any picnic – egg salad sandwiches. I know a great many people put pickles into their egg salad, but I prefer to stick with plain cucumbers. I find they complement the salad better, rather than completely taking it over, and they provide even more crunch. Other than that, I leave it pretty simple. I mean, it’s egg salad. I’m not trying to reinvent the wheel here.


3 eggs 
1 tablespoon white vinegar 
1 stalk celery, finely diced 
1/4 cup English cucumber, finely diced 
1/4 cup onion, finely diced 
1 tablespoon dill, chopped 
1/4 cup mayonnaise
4 slices white bread


1.) Fill a small saucepan with water and the one tablespoon of vinegar. Add the eggs, cover, and put over high heat. Bring to a boil and when it’s rapidly boiling, turn the heat off, leaving the saucepan on the burner. Allow the eggs to steam in the hot water for about 10 minutes, and then remove the eggs from the hot water. Place them into an ice bath to stop the cooking process and let them sit for at least ten minutes.

2.) Meanwhile, start making the rest of the salad. Place celery, English cucumber, onion, and dill in a bowl and stir just to combine.

3.) To peel the eggs, remove them from the ice bath. Gently crack them on the counter, and then roll (just as gently) along the counter to break up the shell. Place the entire egg under running water and peel the shell away from the egg. When all eggs are peeled, chop them in a rough dice and place them in with the salad.

4.) Add the mayonnaise to the salad, stir and season with salt and pepper. Taste, and adjust seasoning if necessary.

5.) Spread half of the egg salad onto one slice of the bread, and then spread the other half on another slice of bread. Top with the two remaining slices of bread and slice in half.

6.) Serve and enjoy!