Egg Salad Sandwiches – My Mom’s Classic Recipe

This family-favourite egg salad sandwich recipe with creamy mayo and crunchy veggies is great served as a canapé too! My late Mom’s Old Fashioned Egg Salad Sandwiches were the stuff of legend in our family. They had just enough mayonnaise and lots of crunch from finely chopped celery and red pepper.

I loved helping my Mom make egg salad sandwiches when I was a kid. She would let me help slice the eggs with her very cool egg slicer, (affiliate link) and then she would chop the eggs up finely. When my son was old enough, Mom used to let him help her too – he loved it just as much as I used to. Here’s a photo of my late Mom and Dad with my son, taken in the early 2000s, making egg salad sandwiches for lunch.

My Mom passed away in 2008, but every time I make her classic egg salad sandwich recipe I think of her – and even though everybody tells me my egg salad tastes just as good as hers, I can’t tell you how much I’d love to taste her egg salad one more time!

How Do I Hard Boil Eggs?

There are lots of different ways to hard boil eggs, but I prefer the following method. Simply put the cold eggs in a saucepan with cold water and a generous pinch of salt. Slowly heat the water up to a rolling boil. Then turn off the heat and let the eggs sit for ten minutes. If you want an expert video tutorial, just click here Rachael Ray explain this foolproof method.

There are fewer cracked eggs when I use this method as the eggs heat up slowly with the water. In addition, I almost always find the cooked eggs are easier to peel.

Where’e The Onion?

I know a lot of folks put onion in their egg salad, but my Mom was adamant that onions had no place in it (despite the fact she loved them in other things). I think my Mom was right because I really never have tasted any other egg salad as good as hers but if you want to add onion, please feel free!

What Kind of Mayonnaise Should I Use in Egg Salad Sandwiches?

I prefer to use Hellmann’s Lighter Than Light Mayonnaise, however I recommend you use your favourite brand. My Mom swore by Miracle Whip, it was her favourite dressing.

How Do I Serve Egg Salad?

We enjoy egg salad most often in sandwiches. We prefer to toast the bread, but that’s just down to personal preference. There’s also nothing like an egg salad sandwich made with really good sourdough or rye bread. Of course, if you need a gluten free option, just use gluten free bread. You can also serve egg salad sandwich filling on crispbreads for a lower carb lunch.

For non-vegetarians who want a seriously hearty sandwich, you can add a slice of really good ham. My Mom never did this, but I know it tastes good.

Teaspoonfuls of the filling on crackers or bruschetta garnished with parsley or a thin slice of olive make delicious hors d’oeuvres.

Are Egg Salad Sandwiches Gluten Free?

The egg salad itself is gluten free, provided the mayonnaise you use is gluten free as well. Of course, you need to serve the egg salad on gluten free bread or crackers.

Egg Salad Sandwiches – Printable Recipe

Created by: April J Harris

Egg Salad Sandwiches

Course Lunch

Cuisine Canadian

Servings 4 sandwiches

My Mom's family friendly old fashioned egg salad sandwiches have just enough mayonnaise and lots of crunch. You can use the filling for canapés too!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 8 slices of your favourite bread toasted if you like
• 6 large eggs preferably free-range and/or organic hard boiled, cooled and finely chopped
• ¼ cup finely chopped celery
• ¼ cup finely chopped red pepper
• 3 to 4 tablespoons mayonnaise
• ¼ teaspoon celery salt
• ½ teaspoon dried parsley
• a couple of pinches of pepper
• a couple of pinches of curry powder to taste
• lettuce for garnish

Instructions

• Mix the eggs, celery, red pepper and mayonnaise together.
• Add the celery salt, parsley, pepper and a pinch of curry powder. Stir together well.
• Taste and adjust seasoning, adding more if necessary.
• Butter bread slices and divide the egg salad filling between four slices of bread.
• Garnish with lettuce and top with the other four slices of bread. Cut in halves or quarters to serve. Alternatively, use the egg salad filling to top crackers or bruschetta.

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