For a successful breakfast, I present to you step by step, the classic egg salad sandwich recipe. It’s easy to make, it’s delicious, for me it’s the perfect breakfast.
This classic egg salad sandwich can be a successful breakfast alternative to scrambled eggs or boiled eggs. But I also have other ideas for breakfast such as:
- Chicken Salami Recipe
- Grilled Eggplant Dip Recipe
- Best Creamed Cauliflower Recipe
- Homemade Hash Browns Recipe
Table of Contents
Few ingredients for a delicious and classic egg salad
For four people, I used six large eggs, which were washed and boiled in cold water for about ten minutes, from the beginning of boiling the water.
We still need spring onions and chives, for a more delicate aroma, to complete the recipe.
And the last ingredient is a little sunflower oil. I did not use olive oil because it has a much stronger taste, and I do not want to feel too much the taste of the oil.
In Transylvanian cuisine, in old recipes, pork lard was used instead of sunflower oil. The egg salad became much creamier and with a special taste.
How to Make My Classic Egg Salad Sandwich Recipe?
After the eggs are hard-boiled and cooled, we clean them from the peel.
Grate the Eggs
The next step is to rub the eggs against a grater, into the bowl. I used a cheese grater, but whoever wants it can finely chop the eggs.
We also finely chop the spring onions and the chives.
Mix the salad
We put the finely chopped spring onion in a bowl over the grated eggs.
Season with a teaspoon of sea salt, a teaspoon of freshly ground pepper, and half of the chopped chives.
Pour about 50 ml of sunflower oil and gently mix the salad until the oil is completely incorporated.
If necessary add more oil until the salad is homogeneous and creamy.
Sprinkle over the remaining chopped chives and the classic egg salad recipe is ready.
I recommend putting the egg salad in the fridge for 10-15 minutes so that the flavours are homogenized.
How to Store the Egg Salad?
To store egg salad without mayonnaise, follow these steps:
- Place the egg salad in an airtight container. This will help to prevent the growth of bacteria and keep the egg salad fresh.
- Refrigerate the egg salad immediately. Egg salad without mayonnaise should be stored at a temperature of 40 degrees Fahrenheit or below.
- Consume the egg salad within 2-3 days. Egg salad without mayonnaise will not last as long as egg salad with mayonnaise, due to the lack of preservatives. It is important to consume it within 2-3 days to reduce the risk of food poisoning.
Here are some additional tips for storing egg salad without mayonnaise:
- If you are adding any other creamy ingredients to your egg salad, such as yogurt, hummus, or avocado, be sure to use them fresh. These ingredients can spoil quickly, which can increase the risk of food poisoning.
- Do not leave egg salad without mayonnaise out at room temperature for more than 2 hours. This increases the risk of bacteria growth and food poisoning.
- If you notice any changes in the appearance, smell, or taste of your egg salad, discard it immediately.
Here are some ideas for how to add creaminess and flavor to your classic egg salad sandwich without mayonnaise:
- Use Greek yogurt instead of mayonnaise. Greek yogurt is a healthy and flavorful alternative to mayonnaise. It is also a good source of protein and calcium.
- Use hummus instead of mayonnaise. Hummus is a delicious and nutritious spread made from chickpeas, tahini, lemon juice, and garlic. It adds a unique flavor and creaminess to egg salad.
- Use avocado instead of mayonnaise. Avocado is a healthy and flavorful fat that can be used to add creaminess to egg salad. It is also a good source of fiber and potassium.
What are the ingredients of a classic egg salad?
The ingredients of a classic egg salad are: hard-boiled eggs, salt and pepper, and optional mayonnaise, Dijon mustard and other ingredients like celery, onion, pickles, herbs, spices.
Do you chop or mash eggs for egg salad?
Both chopping and mashing eggs are acceptable methods for making egg salad. Chopping results in a more textured egg salad, while mashing results in a smoother egg salad. It really comes down to personal preference.
How do you keep egg salad from getting watery?
To keep egg salad without mayonnaise from getting watery, you can follow these tips:
– Use hard-boiled eggs that are cooked perfectly. Overcooked eggs will release more water, making your egg salad watery.
– Chop the eggs finely. This will help to distribute the moisture more evenly throughout the egg salad.
– Add other ingredients that will absorb moisture. Celery, onion, and pickles are all good options.
How to Serve the Classic Egg Salad
The classic egg salad sandwich is a versatile dish that can be served for breakfast, lunch, or dinner. Here are a few ideas for how to serve it:
- On bread: The most classic way to serve egg salad is on bread. You can use any type of bread you like, such as white bread, wheat bread, sourdough bread, or even bagels.
- On crackers or toast: Egg salad can also be served on crackers or toast. This is a great option for a light snack or appetizer.
- In a lettuce wrap: For a healthier option, you can serve egg salad in a lettuce wrap. This is a low-carb and gluten-free option that is also packed with nutrients.
Here are a few additional tips for serving egg salad sandwiches:
- Garnish the sandwich with fresh herbs, such as dill, parsley, or chives.
- Add a slice of tomato or avocado to the sandwich for extra flavor and nutrients.
- Serve the sandwich with a side of your favorite condiments, such as mustard, ketchup, or mayonnaise.
- Cut the sandwich in half or quarters for easy eating.
No matter how you choose to serve it, the classic egg salad sandwich is a delicious and satisfying meal that is sure to please everyone.
Classic Egg Salad Sandwich Recipe
- 1 grater
- 1 mixing bowl
- 6 pcs large eggs free-range
- 1 bunch spring onion
- 1 bunch chives chopped
- 50 ml sunflower oil
- 1 tsp sea salt kosher
- 1 tsp ground pepper freshly ground
- Wash the eggs and boil in cold water, about ten minutes, from the beginning of boiling the water. After the eggs are hard-boiled and cooled, peel them and grate the eggs into the bowl.
- We put the finely chopped spring onion in a bowl over the grated eggs. Season with a teaspoon of sea salt, a teaspoon of freshly ground pepper, and half of the chopped chives.
- Pour over about 50 ml of sunflower oil and gently mix the salad until the oil is completely incorporated. Sprinkle over the remaining chopped chives and the salad is ready.
- Dijon mustard