Egg salad is classic sandwich filler. I think everybody has a memory of egg salad sandwiches packed in school lunches. I remember my grandma packing egg salad sandwiches and dill pickles for my dad and I to eat on long car trips.
My neighbors must keep a bowl of egg salad in the fridge for handy lunch making, since I see them eating it several times a week folded into a slice of bread. Even gas stations, deli and luncheon counters still offer egg salad sandwiches as “lunch-on-the-go” options.
I’m sure there are as many recipes for egg salad, as there are cooks but I’ve found my family likes the addition of some shredded cheddar cheese to our egg salad. Even the pickiest eaters in the family happily finish their sandwiches when cheese is mixed into the blend.
Cheesy Egg Salad
6 hard boiled Eggs
½ c. Mayonnaise
2 T. Mustard
½ c. shredded Cheese
Peel and chop the hard boiled eggs into a medium bowl. Add the mayonnaise, mustard and shredded cheese. Stir until all ingredients are combined. Spread egg salad over one slice of bread, top with a second slice.
Approximate Nutrition Information: Servings Per Recipe: 4, Amount Per Serving: Calories: 200, Fat: 13g, Cholesterol: 348mg, Sodium: 461mg, Total Carbs: 7g, Protein: 13g.
Make it a Meal: Served with a small salad or fruit bowl, you’ve got an easy lunch. Wrapped in wax paper and packed in your brown bag with an apple, and your lunch is ready to go wherever you are.
Variations: To make your sandwiches more interesting, use different types of bread for the top and bottoms of your sandwich. A great combination, rye and Italian bread slices! Add a tablespoon of pickle relish or a dash of Tabasco sauce to change up the flavor of your egg salad.
I used common yellow mustard, since that is what we had in the refrigerator. If you like a spicy brown mustard, you can use that in the mixture. Gourmet mustards will up the ante on this classic sandwich. If you want to serve this egg salad as an appetizer at your next tea party, use the gourmet mustard and spread a small bit of egg salad on bagel chips or slices of mini bread loaves.
For those in your family who are trimming the carbohydrates in their diet, use a tortilla shell or a large lettuce leaf as the base of your sandwich. Simply place a dollop of the egg salad in the middle of the tortilla/lettuce, fold the sides towards the middle of the circle and then roll lengthwise. Lunch will look a little bit like a burrito or egg roll, but taste cool and crisp.
A tip on boiling eggs: place eggs in pan with enough cold water to cover them. Bring to a boil on the stovetop, cover and turn off the heat. Leave eggs rest in the pan until the water has cooled to room temperature.
Reader Feedback: Fruit pie filling is a fast, easy way to fancy up your morning pancakes. Fresh fruit is another way to make the morning meal more appealing. Readers suggested slices peaches and fresh strawberries as alternate toppings to the Black Forest Pancakes.