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sandwich essentials: ultimate egg salad sandwich

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

I love a good egg salad sandwich, but the ratio of egg whites to yolks was always a bit off. So, I decided to change the ratio, to give it more “egg” flavor… that, plus a few additional flourishes, make this one yummy sandwich. So, you ready… Let’s get into the kitchen.

(1 rating)
yield 2 serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For sandwich essentials: ultimate egg salad sandwich

  • 3 slice
    bacon, diced
  • 2 lg
    farm fresh eggs
  • 2 lg
    egg yolks
  • 3 Tbsp
    plain mayonnaise
  • 1 tsp
    dijon mustard, i prefer grey poupon
  • 1/4 tsp
    sweet paprika
  • 1/2 Tbsp
    fresh dill, chopped
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 4 slice
    good fresh bread, i like rustic

How To Make sandwich essentials: ultimate egg salad sandwich

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Add the diced bacon to a sauté pan over medium heat.
  • 4
    Cook to desired doneness (I like mine browned, but not overly crispy), drain on paper towels, and then reserve (these were perfect).
  • 5
    Use your best method to hard boil the two eggs.
  • 6
    There are a lot of ways to hard boil an egg (boil, steam, bake, slow cook). Choose the way that you are most comfortable with, then remove the shells, and reserve.
  • 7
    Chef's Note: The hard-boiled eggs should be cooked and firm, but not overcooked. So, whites are nice and firm, and the yolks are a nice bright yellow.
  • 8
    Bring a small pan of water up to a simmer, carefully add the two egg yolks, and poach until they begin to harden, about 2 - 3 minutes.
  • 9
    Drain and reserve.
  • 10
    Chef's Note: When you cook the yolks they should be cooked through, and the centers slightly soft. I found that with simmering water, the time was two minutes.
  • 11
    In a medium-size bowl, mix the mayonnaise, Dijon, paprika, and dill, and then salt and pepper, to taste.
  • 12
    Chop the two whole eggs, and add them to the bowl; along with the two cooked egg yolks, and the reserved bacon.
  • 13
    Chef’s Tip: You can freeze the leftover egg whites, and use them in another recipe. I use an old ice cube tray.
  • 14
    Gently fold the mixture together, and do a final tasting for proper seasoning.
  • 15
    Divide the mixture between two pieces of bread.
  • 16
    Chef’s Note: You can always toast the bread, if you wish
  • 17
    Chef’s Tip: There are a ton of other things that you could add to this egg salad. For example, you could throw in other spices, like cayenne, or cumin. How about some dill relish? The permutations are endless; however, since I went to the trouble of changing the ratio of egg whites to egg yolks, I wanted to keep the flavors as fresh and clean as possible.
  • 18
  • 19
    Before slicing and serving, I like to add a thin slice of tomato… but that’s up to you. Enjoy.
  • 20
    Keep the faith, and keep cooking.

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