Mom’s egg salad sandwich is a creamy, rich, fresh upgrade from the traditional recipe. Serve it between two slices of bread, or a crostini topped with fresh ripened tomatoes or Italian peppers or eat it straight from the bowl if on a low carb, or no bread eating diet.
Who would’ve guessed that two pieces of bread with seemingly any type of meat, cheese and vegetable could have become one of the most popular foods around the word? Sandwiches are such a simple thing to make for someone. Even the simplest thing like a sandwich can be made with love and it can conjure up memories of good food and good times.
Growing up, I wasn’t a picky eater. Then again, my family was from Italy so I was raised with the most incredibly flavorful and fresh food. Were you a picky eater?
I ate almost everything my mom made except liver & onions (no kid should enjoy this dish) and frozen peas. Of course, there were phases where I requested to eat the same thing for lunch day after day then would suddenly switch to a new sandwich. Did you have a favorite sandwich growing up? I’d love to hear about it in the comments.
I’m pretty sure my aunt was relieved one summer when my requests for a mayonnaise sandwich on wonder bread ceased.
To this day, my top four sandwiches are tuna salad, chicken salad, egg salad and Roast-beef with Boursin. Each sandwich has a twist to them.
My mom’s egg salad sandwich is an easy go-to with a zing. It has green olives in the recipe. Don’t like green olives? Leave them out but include the remainder of the ingredients.
The versatility of Mom’s egg salad sandwich is what makes it necessary in your arsenal of family recipes.
In our home, we serve Mom’s egg salad a variety of ways. For the young kid, on white bread with the crusts cut off, on italian bread, on homemade bread, and sometimes I toast the bread when time is not a factor.
To fancy-fy it (yes-I just made up that word) slice a baguette at an angle, toast it, rub some garlic on each slice, a few spoonfuls of Mom’s egg salad on top then garnish it with italian parsley or diced red peppers. Boom! you have yourself an appetizer which took little preparation.
One of my friend’s is on the Keto diet so Mom’s egg salad sandwich was served sans bread and placed in the buttery thick leaves of Boston/Bibb Lettuce.
Mom’s Egg Salad Sandwich
Mom's Egg Salad Sandwich made with all the love. Creamy. Delightful.
Ingredients
- 6-8 Eggs
- 1/2 cup Mayonaise
- 1 1/2 tsp Yellow Mustard
- 10 diced Green Olives (OPTIONAL)
- Salt & Pepper
- Paprika (dash)
- Lettuce
- Bread
Instructions
1. Place eggs in a saucepan and cover with cold water. Bring water to a boil then remove the saucepan from the heat.
2. Cover the saucepan and let the eggs stand in the hot water 10-12 minutes.
3. Remove the eggs from hot water. Place the eggs in cold water for a few minutes.
4. Peel the eggs. Remove the yolk from 2 of the eggs (toss).
5. Chop the eggs and remaining yolks.
6. Place the chopped eggs in a bowl, add the mustard, mayonnaise and diced green olives. (green olives are optional)
7. Salt & Pepper to taste.
8. Spread the egg salad mixture on the sandwiches. Sprinkle paprika, add some lettuce.
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