When our backyard chickens first began laying eggs, we were so excited. For those little creatures to produce an entire egg almost everyday was somewhat of a miracle. Every egg was tallied (and still is) and we joked about how our chickens, who were finally laying eggs, were laying golden eggs because if we calculated the cost of those eggs, each egg was worth a great deal. We baked, cooked, boiled, and hoarded our eggs.
Then, one day our friends called to ask if we wanted to split the cost of a large, fresh salmon with them. Why yes, we’d love to, and my husband went to pick up the prized dinner. When he returned home with the salmon, we all admired it and talked about how we’d cook it. Then I asked how much we owed our friends. That’s when he told me the news we couldn’t believe. He had agreed to trade 2 dozen of our chicken’s eggs for the salmon! GEEEH -say what?! Total free-lancing on the golden egg sharing decision making! We really let him have it.
Let this be a lesson: Trade not golden eggs unless discussion precedes.
The salmon was delicious. Our friends were paid off quickly so that we could go back to hoarding our golden eggs and my husband no longer free-lances on egg trades. Good man.
It’s better to let fresh eggs sit for a couple of weeks in the refrigerator before boiling them. They’re easier to peel if they’re not freshly-laid-eggs.
Dill relish and the combination of spices make this recipe not need additional salt. Try it without salt and pepper, first.
- 8 hard boiled eggs ([url href=”https://gogingham.com/2011/09/how-to-hard-boil-eggs/” target=”_blank”]Here’s how to hard boil eggs[/url])
- 1 Tablespoon onion, diced
- 2 cups celery, chopped
- 3/4 cup mayonnaise
- 1/4 cup dill relish
- 1 Tablespoon white wine vinegar
- 1 teaspoon cumin
- 1/2 dry mustard
- 1/2 teaspoon white pepper
- In a large bowl, combine eggs, onion and celery.
- In a separate bowl, combine mayonnaise, relish, vinegar, cumin, dry mustard and white pepper.
- Stir dressing mixture until well combined.
- Pour dressing over egg mixture and stir until well combined.
- Serve on sliced whole wheat bread with lettuce, tomato and thinly sliced onion.
- A mixed green salad on the side is a lovely accompaniment. (I like Earthbound Farm’s greens – if I haven’t grown them myself. They’re triple washed and ready to be dressed – or added to your sandwich.)
The combination of these spices is excellent in this recipe. You’ll be surprised how you won’t need to add salt or pepper. Make sure to use dill relish and not sweet relish.
What’s your favorite egg salad sandwich recipe?
Go Gingham related links:
How to hard boil eggs – no fail method, I promise!
Fall in love with backyard chickens – our girls are entertaining and give us eggs – they’re our pets with benefits.
Homemade brownies – made with eggs from our chickens!
Weekly meal plan
10 thoughts on “The Best Ever Egg Salad Sandwiches”
Oh I am soooo hungry now – that looks yummy!!! I will have to give it a try!
Annie, it’s super easy and always a crowd pleaser! I only wish I had enough eggs for a double batch but I’ll need my chickens to do double duty on the laying…
Grand Central Bakery has an Egg Salad with Basil. I can’t quite replicate it yet, but Roger and I sure enjoy the trials and errors! We also love deviled eggs. I think Roger is planning on making them for the MTMS and FHS Staff Appreciation Luncheons next week. I saw a tip that we’re going to try – and it’s a tip to center the yolks. The tip was to turn the eggs upside down in the carton, and let them sit overnight before you boil them. It will center the yolk, and you won’t tear out the sides of some of the whites.
Cathy, egg salad with basil would be another nice herb to add. Let me know when you nail the recipe – maybe you could share it here, please? And, I’d love to hear if sitting eggs upside down helps….sounds interesting and definitely worth a try. Thanks to Roger, too!!
I LOVE egg salad and this sounds yummy. Going to whip some up this weekend but sadly will have to settle for store-bought eggs!
Thanks Christine! You’ll love it and your eggs will peel nicely, I’m sure!!
I just decided what to make myself for lunch, thanks!
I once had some picky teens tell me my egg salad was the best they’d had – the only thing I did differently from your recipe (minus the relish -though must try that sometime) was to add finely diced red pepper to it (scraps of red pepper leftover from making veggie tray).
Red pepper would be great in here! I like adding it to my dishes just for color sometimes – I mean it’s good taste wise but really food looks better with a shot a little sprinkling of red and I don’t mean food dye;) Thanks Heidi!
Egg salad is one of those things that I seem to forget about for months, and then crave and consume with such intensity that I scare myself.
This recipe looks delicious…will definitely give it a try.
Great blog, by the way.
Saw that you’ll be attending the BlogHer Food conference this year. It’s my first time going…have you been before? Looking forward to it!
It’s true…egg salad is like that! I think about them more in the spring with Easter and once our chickens are busy laying. I’ll look forward to meeting you at BlogHer Food!!
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