The Best Egg Salad Sandwich Ever

I am somewhat of an egg sandwich authority.  I’ve made hundreds of egg salad sandwiches in the fifty some years I’ve been cooking.  It was a go to sandwich when my kids were younger because I always had the ingredients on hand and it didn’t take a lot of work or a lot of pots to wash later.

Usually I just hard boil some eggs, add a little mayo, maybe some onion and chopped pickle and call it good.  Every once in a while, however, I pull out all the stops and make this version, which if I do say so myself, is the very best egg salad sandwich recipe in the world!

The Best Egg Salad Sandwich Ever

• Author: Rocky Mountain Woman

Scale 1x2x3x

Ingredients

• 4 eggs
• 4 T homemade mayo
• 1 t chopped fresh tarragon
• 2 t chopped sweet pickle
• 1 t chopped capers
• 2 t chopped parsley
• salt and pepper to taste
• Mayo:
• 1 large egg yolk
• 1/2 t fresh lemon juice
• 1 t white wine vinegar
• 1/2 t salt
• 1/4 t country style dijon mustard (the kind with seeds in it)
• 3/4 C olive oil or grapeseed oil

Instructions

1. Hard boil 4 eggs and chop coarsely
2. To make the mayo:
3. Whisk yolk, mustard, salt, vinegar and lemon juice until blended – about a minute or so
4. Slowly add oil a little at a time, whisking constantly until mayo is thick – about 6 or 7 minutes
5. Mix chopped eggs with mayo, tarragon,sweet pickle, capers and parsley
6. Serve on toasted bread with salt and pepper

I like egg salad really chunky on plain white bread or pumpernickel with a diet coke.  It’s my version of a comfort lunch.

It’s also good on fancy crackers as an appetizer.  I hope you love it!