I often don’t follow a recipe when making egg salad sandwiches, but when I do, it includes radishes, lettuce, capers, and pickles. For me, this is an easy, everyday comfort food.
Egg Salad Sandwiches
Course: Lunch3-6
sandwichesIngredients
6 eggs
- Wet:
4-6 Tbs mayonnaise
2 tsp lemon fresh juice
1 tsp Dijon mustard
1/2 tsp yellow mustard
- Dry:
3 Tbs finely chopped celery
1 green onion, thinly sliced and then lightly chopped
1 tsp dried parsley flakes
2 tsp sweet or dill pickle relish
1 tsp roughly minced capers
1/2 tsp salt, more or less to taste
3/8 tsp coarsely ground black pepper, more or less to taste
1/8 tsp lemon zest
Pinch of garlic powder, more or less to taste
- Sandwich:
Soft, best-quality bread
Radishes, two per sandwich, thinly sliced
Lettuce
Directions
- Place the eggs into an Instant Pot, on the steam rack. Add 1½ cups water. Set the pot to PRESSURE COOK, high (pressure), normal (3 minutes). Natural release for 3 minutes. Soak the eggs in an ice water bath until they’re cool enough to peel – which doesn’t take long at all – then peel either under cool, running water, or by alternating your peeling with dunks in the water bath.
- Slice the eggs in half. Transfer the yolks to a mixing bowl, and leave the whites on the cutting board. Stir the wet ingredients into the yolks. Stir in the dry ingredients. Dice the whites into hazlenut-to-grape-sized chunks and fold them into the yolk mixture. Cover and refrigerate until cold before serving, about 4 hours, or for up to 3 days.
- To serve spread a generous amount of egg salad onto a slice of bread. Top with two layers of radishes and one layer of lettuce.
Notes
- Substitutions: 1½ tsp cider vinegar for the lemon juice and zest, 1 Tbs minced fresh parsley for the dried.
Social Learning
I prefer the egg whites to be somewhat chunky, which is why I fold them in at the end. The photos in the post aren’t like that; I experimented with a smaller mince. If you do like a finer texture, go at the eggs – whole, without separating the yolks – with a pastry blender; that’ll make very quick work of them. Then just mix everything else in.
Four tablespoons of mayo will give you a stiff result; I like something a bit more loose – plus I love mayo – so I go for the full six.
Hard Boiled Eggs in an Instant (Pot)
I’m sure there are a million ways to hard-boil eggs. I like the Instant Pot mainly because the eggs come out easy to peel, and perfectly peeled. When I boil eggs any other way, it’s anybody’s guess if they’re going to peel well, or if I’m going to rip off half the whites. Plus, with an Instant Pot, they come out exactly the same way every time, and the set-it-and-forget-it nature of the pot makes it easy to do.
I’m not sure how many eggs you can cook in an Instant Pot. I’ve cooked as many as 13. I was able to get them all into a single layer. I’m not sure if that’s important.
I love the 3×3-minute timing for the eggs. The yolks come out just barely cooked. I wouldn’t call them jammy, though. Longer timings – 4×4, 5×5 – will give you fully-cooked, and extra-hard yolks that are still perfectly acceptable. I’m working on a jammy version, and so far, 2×2 is a little runny. I’m thinking 2×3 followed by a 15 minute soak in ice water.
Although one-and-a-half cups is the recommended minimum amount of liquid suggested by the manual for my pot, many cooks claim to use only one cup when they steam eggs. What do they know that Instant Pot doesn’t know? I don’t know. Who cares?
One of the keys to peeling the eggs is to fully crack the shells, all the way round plus on the top and bottom. Crack them all over.
The Backstory
I love eggs, and I love egg salad. It may not be something that normal people crave, but I’m crazy for it. A lot of times, I go at it quick and dirty: crudely mash up an egg with mayo, salt, and pepper and plop it into a tortilla or in between slices of bread. Other times, I like to fancy it up, as I’ve done here.
Adult Lunchbox
Of course you should take this to work in your lunch! Some people at work may not love the smell of it, but I don’t think this is problematic unless you’re eating in a confined space, like an airplane. Nonetheless, I suggest you bring it on the plane with you, and when inevitably some Philistene who wears flipflops to the airport, then kicks them off, crosses their legs, and hangs one of their filthy, ugly feet into the aisle, right at your face level, and barely inches away, open up that egg salad sandich and maybe “accidentally” get some of it – or even all of it – on their foot. Jesus, what is wrong with people?
Egg Salad Sandwiches
Credit for images on this page: Make It Like a Man!, unless otherwise indicated. Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything. References: Chef Billy Parisi, Eggland’s Best, Paula Deen, Serious Eats. Make It Like a Man! has been ranked by Feedspot as #13 in the Top 30 Men’s Cooking Blogs!
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Hahahahahahaha! Have you been flying recently?!! I love this sandwich. Great ingredients.
Yes!!! And thank you.
Bwahaha…sounds like you may or may not have had an interesting flight. lol Egg salad sandwiches are a classic. These sound very, very good.
Uh huh 🙁
I adore eggs and egg salads! Your version looks very tasty.
Thank you!
I absolutely love egg salad sandwiches. My family also loves deviled eggs. So, I must admit I am just a wee bit envious of your Instant Pot for consistent boiling and peeling of eggs, but I’m not at the point where I want to actually purchase one to sit in my kitchen. 🙂
Totally get that!
I love some good egg salad with or without sandwich, but I don’t think I’ve ever added pickles or capers. I’m intrigued and wanna give it a try!
Thanks, Ben!
I love egg salad! I’ve made it all sorts of ways though yours might be the most elaborate I’ve come across. In a good way, I like all the flavors going on. And I was fascinated to hear about pressure cooking eggs, something I hadn’t heard of before. I definitely plan to give it a try since, as you say, eggs can be tricky to peel and there doesn’t seem to be any rhyme or reason why.
Right? Thanks!
We adore egg salad sandwiches too, but it is JT’s expertise. We add a little celery for crunch, but I love your additions of dill pickles, capers and lemon zest. I will definitely ask him to try your recipe next time it’s on the menu plan.
What the H3LL is wrong with people, indeed. I think it could be a very long blog post. Could be fun too. But I love the idea of dropping something stinky on their feet at 30,000 feet!
Hahah! I’ve wondered the same question many, many times. And I’d love a bit of celery in this egg salad!
i love egg sandwiches and am quite well-known in my family for my delicious version – she says modestly. We don’t call them egg salad here – just egg sandwiches tho perhaps they are and i just haven’t realised it yet. Oh yes airplanes – such fun with selfish passengers beside you.
🙂
I am also crazy for egg salad, and when I saw you posted this, I could not wait to find out how you made it special – and I love everything you did! This would be the perfect vehicle for our home-brined capers, and the radishes give such a nice crunch. Also, I appreciate that you use two different mustards; each has its own flavor to add.
Thanks, David!
Sounds like you had a challenging flight recently Jeff! I do love an egg sandwich!
🙂
I definitely don’t make egg salad enough. Thank you for the reminder. And perfect for a comforting sandwich. 🙂 ~Valentina
Thanks, Valentina!
When I became vegan 3 years after being vegetarian for 35 years, I gave up eating eggs. I have to admit egg salad was always one of favorites. I get it about thoughtless people (on the plane) and there seems to be more and more of them. My peeve is when they speak on speaker on their phone in pubic such as the supermarket, the waiting room of the doctors office, etc. !!! GEEZ !!
People!!!
Very fantastic way to make sandwiches for breakfast. This looks very tasty that I fancy try this way to prepare this egg salad sandwich 👍😉 Thank you so much for sharing with us this recipe.
Greetings to you 🥰🤗🧡
Patrick
You’re welcome 😊
Love this post, Jeff—our fellow flyers have made air travel too much of a chore for me anymore! 😁 This egg salad will make a lovely change from my usual. I don’t eat radishes nearly often enough, and I do so love capers.
Thanks, Jean!