Best-Ever Egg Salad Sandwich

Course: lunch

Cuisine: Lunch

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 194kcal

Author: Kris Longwell

Take your lunch to the next level with this ultra-creamy, perfectly seasoned egg salad. Packed with farm-fresh eggs, zesty lemon, Dijon mustard, and fresh herbs! Pile it high on toasted bread with crisp baby arugula and juicy tomatoes for the ultimate bite.

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Ingredients

6 eggs preferably farm fresh
¼ cup mayonnaise homemade or good-quality store-bought
1 tablespoon shallots finely chopped
2 tablespoon flat-leaf parsley finely chopped
Kosher salt and freshly ground black pepper a couple pinches each
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard or more, to taste
½ teaspoon smoked paprika Optional (see NOTES)

Instructions

To cook the eggs perfectly, put them in a pot so they'll fit in a single layer and cover them with 2 - 3 inches of cool water.
6 eggs
Turn on medium-high heat and bring to a strong simmer (this will take at least 15 minutes).
At this point, set a timer and cook the eggs for exactly 5 minutes; this will keep the yolks just slightly soft.
Immediately use a slotted spoon to transfer the eggs, one at a time, to a bowl of ice water.
Once cool enough to handle, gently tap each egg in several places with the back of a spoon to start a crack in the shell. Carefully remove the shell with your fingers.
Gently rinse them under cool water. Transfer to a dry bowl or kitchen towel. Coarsely chop the eggs with a sharp knife. Place in a large bowl.
Whisk together the mayo, shallots, parsley, salt, pepper, lemon juice, mustard, and paprika (if using) in a medium bowl.
¼ cup mayonnaise, 1 tbsp shallots, 2 tbsp flat-leaf parsley, Kosher salt and freshly ground black pepper, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, ½ tsp smoked paprika
Gently fold the dressing into the chopped eggs. Cover with plastic wrap and chill in the fridge until ready to use.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Smoked Paprika: The optional smoked paprika adds a wonderful layer of earthy, smoky flavor, but keep in mind it will turn the egg salad a light pinkish or reddish tint. If you prefer the classic bright yellow look, you can omit it or sprinkle a tiny pinch strictly as a garnish on top!
Cool Eggs Completely: Always make sure your boiled eggs are completely chilled before mixing them with the mayonnaise. Warm eggs will melt the mayo base, making the salad oily and runny instead of rich and creamy.
Make-Ahead & Storage: Store leftover egg salad in an airtight container in the refrigerator for up to 3 to 5 days. For the best texture, store the salad and sandwich toppings separately, assembling your sandwiches fresh just before serving.
Prevent Soggy Sandwiches: Toasting your bread lightly creates a great barrier against moisture. For extra protection, layer the baby arugula directly onto the bottom slice of bread before adding the egg salad and tomato slices.

Nutrition