Some of the simplest dishes can be the most delicious and, this Egg Salad Sandwich is no different! This isn’t your typical Egg Salad Sandwich - the addition of green onions and dill add freshness, while the brininess and acidity of the capers and white Balsamic vinegar balance out the creaminess of the mayonnaise. The egg salad is topped off with crispy cucumber slices and a handful of peppery arugula and is sandwiched between 2 slices of bread to create a bold, fresh and satisfying bite!
My Creamy Egg Salad Sandwich recipe is so good, easy to make and comes together quickly. After you’ve tried it, you’ll be adding it to your sandwich repertoire. It’s a fantastic meal prep idea and makes for an absolutely delicious and satisfying lunch, dinner or snack. Enjoy it on its own or serve it with a side salad and soup for a deli-style meal. So, grab a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Serves: Makes 4 Sandwiches
Ingredients:
8 large eggs
1 large celery stalk, cut in half lengthwise and thinly sliced
1 green onion, thinly sliced
2 Tbsp dill fronds, finely chopped
1 Tbsp capers, roughly chopped
1/4 cup mayonnaise (See Notes below)
2 tsp White Balsamic vinegar
2 tsp Dijon mustard
1 tsp caper juice
Pinch of paprika
Salt and pepper, to taste
1/2 large cucumber, thinly sliced
2 cups arugula
8 slices of your favourite bread (See Notes below)
Instructions:
To a large pot, gently add the eggs and enough cold water to fully submerge the eggs, leaving a clearance of an inch of water over top of the eggs.
Bring the water to a boil, and once boiling, reduce the heat to medium-high and continue to cook the eggs for 8 minutes. Then, turn off the heat, drain and run cold water over the eggs for a few minutes. The cold water will shock the eggs and halt the cooking process. Alternatively, you can transfer the eggs to an ice bath.
Once the eggs have cooled, peel and roughly chop them.
To a medium bowl, add the mayonnaise, vinegar, mustard and caper juice and whisk until fully incorporated. Then, add the celery, green onion, dill, capers and chopped eggs and mix until combined. Season with paprika, salt and pepper. Serve immediately or refrigerate until ready to use.
Top a slice of bread with a generous scoop of egg salad, followed by 6 slices of cucumber and 1/2 cup arugula. Cover with a second slice of bread. Repeat the process for the remainder of the sandwiches and serve and enjoy!
Notes:
Hard Boiled Eggs: Once the water has come to a boil, set the timer to 8 minutes. This will yield perfectly cooked hard boiled eggs, with pale yellow yolks. You want more solid versus jammier yolks for this recipe.
Chopping the Eggs: I like to roughly chop my hard boiled eggs, as I enjoy a chunkier consistency. However, if you prefer a more even and smoother consistency, then finely chop the peeled eggs or use a kitchen tool, such as an egg slicer.
Lighten Up the Dish and Add More Protein: Substitute half of the mayonnaise in this recipe with Greek yoghurt or sour cream. Or, simply substitute the mayonnaise on a 1:1 basis with Greek yoghurt or sour cream.
Choosing Your Bread: Rye, whole wheat, brioche, multi-grain or gluten free are all wonderful options for this recipe. If you prefer buns, they also work well here. It’s all a matter of personal preference. To toast or not to toast, that is the question?! Either option works and it will depend on the vibe you are going for. For best results, toast softer breads, such as brioche, as toasting the bread slices will give your sandwich a sturdier base.
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