Happy May long weekend to my Canadian readers! Victoria day usually marks the unofficial start to summer, but weatherwise, it is usually anything but summer. Waking up to a layer of snow on your tent is not uncommon. Looks like this year is no exception. Although you’re probably not heading to the pool or beach anytime soon, you could still bundle up and pack up some of your favorite sandwiches for a picnic in the park.
One of my favorite sandwiches would definitely have to be Egg Salad Sandwiches. I would probably eat them everyday if I could. Over the years I have perfected my egg salad recipe, getting the proportions of the ingredients to be just how I like them. I love my egg salad sandwiches with a bit of crunch to them, which I achieve with plenty of chopped pickles and celery. I also don’t like them to be too “wet” so I keep the amount of mayonnaise to a minimum, which also helps control calories. Finally, I give them a bit of a kick with a few shakes of hot sauce. Mmm…perfection.
Of course, a perfect egg salad sandwich starts with a perfect hard boiled egg. I usually make a big batch at once, so I have them on hand to whip up a quick batch of sandwiches, or to just peel and eat cold as a great high protein addition to a salad. And of course, a perfect hard boiled egg starts out with great eggs – the fresher the better. If you’ve never tried farm fresh eggs, I highly recommend them. There is no comparison to store bought.
The recipe can be easily scaled to make more or fewer sandwiches based on your needs. I usually estimate that one egg is going to make one sandwich. Any more and the filling is oozing out the sides, any less and the sandwich is pretty wimpy. You can make the salad ahead of time and keep it in the fridge for a couple of days, but I wouldn’t recommend holding it for longer than say, 2 days. I also don’t recommend assembling the sandwiches more than a few hours ahead of time as your bread will get soggy and start to fall apart. So make them right before you head out for your picnic, and make sure to keep them cold. Happy summer!
- 2 large hard boiled eggs chopped
- 1 Tbsp light mayonnaise
- 1 stalk celery minced
- 1 small-medium dill pickle minced
- a few shakes hot sauce
- pinch celery seeds
- leaves Lettuce optional
- 4 slices bread
Mix eggs, mayonnaise, celery, pickle, hot sauce and celery seeds together in a medium bowl. Refrigerate until ready to serve sandwiches, or serve sandwiches immediately.
To assemble sandwiches, spread half of the mixture on a slice of bread. Top with lettuce, if desired, and a second slice of bread.
*Note: Nutrition info uses commercially bought whole wheat bread. The type of bread you use could significantly alter the calorie, carbohydrate and fiber content of the sandwich. The recipe is gluten free if you use gluten free bread.