An egg salad sandwich is primarily made of chopped hardboiled eggs, mayonnaise, and mustard, with some recipes adding ingredients such as pickle, onion, or celery for crunch. Egg salad was likely created in the early 1800s soon after the invention of mayonnaise, a condiment made from oil and egg yolks. Commercial mayonnaise in the United States began being sold in jars in 1907 in Philadelphia. Hellman’s mayonnaise, first becoming popular in New York City, began being mass-marketed in 1912. Egg salad is one of many mayonnaise dishes that became popular around the same time such as tuna salad, chicken salad, seafood salad, and ham salad. It didn’t take long for these protein-based mixtures to make their way into sandwiches.
Recipe Servings: 3
+ 10 minutes resting
Ingredients
- 6 large eggs
- ⅓ cup mayonnaise
- ¼ tsp curry powder
- 2 tsp dill pickle, diced
- 1 tsp mustard
- ¼ cup green onion, chopped
- Salt, to taste
- Ground black pepper, to taste
- 6 slices bread
Directions
- Place the eggs in a medium saucepan, cover with cold water, and bring it to a rolling boil over high heat.
- Turn off the heat, cover the saucepan, and let it rest for about 10–12 minutes.
- Peel the hard-boiled eggs, cut them into quarters, and place them in a medium bowl.
- Stir in the curry powder, pickle, mustard, green onion, salt, and pepper.
- Toast the bread in a toaster. This step is optional depending on personal preference.
- Spread the egg salad over one of the slices of bread and top it with another slice to make a sandwich.
- Repeat this process to make two more sandwiches or store the remaining egg salad in an airtight container in the refrigerator.
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