Egg salad sandwiches are one of my all time favorite sandwiches. They’re rich, creamy and full of flavor! Fresh, white or wheat bread always works best with this recipe.
- Add the cold eggs to a dutch oven or pot and cover with cold water. Add the baking soda to the water and stir briefly. Bring to a boil and then cover and turn off the heat. Allow the eggs to sit in the hot water for 12 minutes.
- Place the eggs in a bowl of ice water and, once cooled, remove the shells and chop the eggs; placing in a large bowl. Add the remaining ingredients to the bowl and fold until thoroughly combined. Cover and chill in the fridge for 30 minutes.
- Add a liberal amount of the egg salad to a slice of bread, then top with lettuce, tomato and the second slice of bread.
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