Egg Salad Sandwich · Classic
Classic Creamy Egg Salad Sandwich
Screen stays on while you cook
Before you start
Gather your ingredients
Swaps for mayonnaise
Instead of mayonnaise
- Plain Greek yogurt: The same amount. Tangier and lighter; a bit looser.
- Egg-free (vegan) mayo: The same amount. Very close.
- Sour cream: The same amount. Tangier and less rich.
Cooking for an allergy? Check every label.
Swaps for dijon mustard
Instead of mustard
- Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
- Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.
Swaps for lemon juice
Instead of lemon juice
- Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
- Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
- White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.
Swaps for chives
Instead of chives
- Dried chives: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Freeze-dried chives keep color but little flavor; use them only as a garnish.
- Green onion tops: The same amount, sliced thin. Stronger and crunchier.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for paprika
Instead of paprika
- Smoked paprika: The same amount. Adds a smoky flavor; lovely in most savory dishes.
- Chili powder: The same amount. Adds cumin, garlic and a little heat.
Step 1 of 9
Set the 8 eggs in a saucepan and add cold water to cover them by 1 inch.
Step 2 of 9
Bring the water to a full over high heat.
boil (how to boil)
Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoidStep 3 of 9
Turn off the heat, cover the pan and let the eggs sit in the hot water until the yolks are fully cooked.
Step 4 of 9
Fill a bowl with ice water. Move the eggs into it with a slotted spoon and let them cool.
Step 5 of 9
Peel the eggs under cool running water, starting from the wide end where the air pocket is.
Step 6 of 9
Chop (how to chop)
Chop Cut food into bite-size pieces that don't have to match exactly. 1. Cut a flat side on round food and lay it on that side so it can't roll.2. Slice the food into strips about as wide as the pieces you want.3. Turn the strips and cut across them.4. Rock the knife over any big pieces until they are about the same size. Done when: The pieces are close enough in size to cook in the same time, about ½ inch unless the recipe says otherwise. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide.How to chop vegetables and herbs: mistakes to avoidStep 7 of 9
Add the mayonnaise, mustard, lemon juice, celery, chives, salt and pepper.
Step 8 of 9
Stir gently until everything is coated. Taste and add more salt if needed.
Step 9 of 9
Spread the egg salad on 4 slices of bread, add lettuce if using, sprinkle with paprika and top with the remaining bread.
All done
Enjoy!
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