Classic Egg Salad Sandwich
This egg salad recipe was inspired by the delicious (and cult favorite) egg salad sandwich served at Summer Kitchen and Bakeshop in Berkeley, California.This creamy egg salad recipe is made extra special with the addition of homemade mayonnaise (yes, it makes a big difference!), perfectly cooked hard-boiled eggs, and fresh chives. Served on sourdough bread and paired with peppery watercress, this lunchtime favorite becomes a true work of art. For tips and flavor variations, see the note section below the recipe.
Equipment
- Medium Mixing Bowl
- Large Flexible Whisk
Ingredients
Homemade Mayonnaise (Yields ¾ Cup):
- 1 large egg yolk pasture-raised or locally sourced if possible
- 1 teaspoon Dijon mustard
- ¾ cup (180 mL) avocado, grapeseed, or canola oil
- 2 tablespoons (30 mL) fresh lemon juice see notes
- pinch ground cayenne pepper optional
- kosher salt + freshly ground black pepper to taste
For the Egg Salad:
- 8 large eggs
- ½ cup homemade mayonnaise see recipe above
- small bunch fresh chives finely sliced
- kosher salt + freshly ground black pepper to taste
For Sandwich Assembly:
- fresh watercress
- thickly sliced sourdough or artisan-style bread
Instructions
Make the Mayonnaise:
- To prevent slipping, secure a medium bowl by nestling it in a twisted and rounded kitchen linen. Using a large flexible whisk, combine the egg yolk and Dijon mustard in the bowl. Whisk them together until the mixture becomes slightly thick and smooth.
- Slowly drizzle the oil into the egg yolk mixture, starting with droplets and increasing to a very thin stream. As you pour, whisk vigorously with your other hand to emulsify the mixture. Your arms may burn a little. As the mixture emulsifies, the mayonnaise should thicken and become smooth, thick, and pale yellow in color.
- Whisk in the lemon juice. Season with cayenne pepper (optional), kosher salt, and black pepper to your taste preference. Storage Note: Leftover homemade mayonnaise can be stored in a covered container in the refrigerator for up to one week.
Prepare the Egg Salad:
- Set up an ice bath. Fill a large saucepan with cold water and bring to boil. Using a large slotted spoon, gently lower the eggs into the water. Reduce the heat to steady simmer. Set a timer for 10 minutes. This will result in a completely firm white, but more tender cooked yolks - if you prefer drier yolks, increase the cook time an additional minute or so.Once the eggs have finished cooking, transfer them to the ice water with a slotted spoon. Allow the eggs to cool until they can be handled easily – roughly 5 to 10 minutes.Remove an egg at a time and gently tap on your kitchen countertop on all sides to gently break the egg shell. Place the egg back into the ice bath and gently peel off the shell, dipping it continuously into the water – this will make it much easier to peel. Slice the eggs in half and transfer to a large mixing bowl. Repeat with the remaining eggs.
- Add ½ cup of the homemade mayonnaise to the bowl and using a fork or potato masher, gently mash the eggs and mayonnaise together until evenly combined. Note: I prefer a slightly chunky egg salad with good texture, as opposed to a very fine texture, but adjust this to your liking. Gently stir in 1 tablespoon finely sliced chives. Season to taste with a pinch of cayenne pepper (optional), salt and pepper to taste. For more flavor variations and ideas, see the recipe notes below.
Assemble the Sandwiches:
- Note: If using an artisanal loaf of bread, I prefer to slice the bread slices in half prior to assembly - this avoids a mess and prevents the egg salad from spilling out the sides. Place a small handful of watercress on the bottom half of each slice, top with a generous spoonful of egg salad, a few more watercress leaves, and the top half of bread. Gently press or sprinkle finely sliced chives onto the exposed egg salad on the sides of the sandwich. Serve immediately.
Tips for Success:
- Homemade mayonnaise can be stored in an airtight container in the fridge for up to a week.
- This homemade mayonnaise recipe has a slightly more generous hand of lemon juice than a standard mayonnaise recipe. I like the extra acid as it helps cut the richness of the egg salad – but feel free to reduce the juice or simply add to your taste.
- This method for hand-whisked mayonnaise requires technique and a bit of arm muscle, but is easier than it sounds. If you prefer using an immersion blender, here’s a helpful article on whisking versus blending mayonnaise.
Flavor Variation Ideas:
- Add Paprika: sprinkle paprika into your egg salad for a subtle smoky flavor and a pop of color.
- Spice It Up: Mix in a teaspoon of curry powder to infuse your egg salad with warm and aromatic spices.
- Make It Indulgent: Add slices of crispy bacon to your sandwich!
- Tangy Addition: Incorporate chopped capers, onions, or diced pickles for some bite and tanginess. They offer a a burst of acid and textural contrast.
- Use Kewpie: Substitute traditional mayonnaise with umami-rich Kewpie mayonnaise, a Japanese-style mayo that is creamier and offers a different acidic profile.
- Aioli Twist: Add finely grated fresh garlic and an extra squeeze of lemon
Serving: 1serving, Calories: 748kcal, Carbohydrates: 6g, Protein: 16g, Fat: 74g, Saturated Fat: 11g, Polyunsaturated Fat: 59g, Cholesterol: 476mg, Sodium: 702mg, Fiber: 1g, Sugar: 1g