Served on garlic-rubbed toasted bread with chopped celery, onion, and whole-grain mustard.
I have strong opinions about egg salad sandwiches. Usually I take a pass. Like, if I see one on a menu, or at a deli, I choose another sandwich.
Egg salad tends to be so gloppy, or too much mayo, soggy bread (yuck), or the trifecta of all three.
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When I make egg salad sandwiches at home it’s heart emojis all around. I like to use well-toasted bread rubbed with garlic.
The egg mixture I make isn’t much of a departure from the classic, but the devil is in the details and ratios.
There’s crunch from chopped celery and onions, a dollop of wholegrain mustard, and just the right amount of yogurt in place of mayo.
The eggs are a soft component, so I like to introduce crunch and structure wherever possible, for contrast.
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