Monday, January 21, 2013

Egg Salad Sandwich

As a kid, I used to think protein-based salads were rather uninspiring and not fit for a proper meal.  Little did I know I would eventually become pescetarian and tuna and egg salad sandwiches would be my default options at every lunch and deli counter known to man.  At this point, I've had more than my fair share of egg salad sandwiches (some good, some bad) and picked up a few techniques along the way.  

The single most important factor determining the aesthetic and taste of an egg salad sandwich is properly cooked eggs.  If your hard-boiled eggs have green rings around the yolk, they are overcooked.  For perfectly cooked hard-boiled eggs, place the eggs in a single layer in the bottom of a pot of water and bring it to a boil.  Immediately, cover the pot and remove from heat.  Allow to sit, covered for 7 to 10 minutes for soft, slightly creamy yolks.  Allow to sit, covered for 10 to 15 minutes for hard yolks.  The other factors to consider are the quality of your mustard and mayonnaise (I recommend Duke's), consistency and your fillers.  I really like the flavor contrast that capers and Trader Joe's Veggie Sausage Patties provides so this is my go to recipe.  I hope you like it.

Egg Salad Sandwich


  • 6 soft-boiled eggs
  • 1/2 cup Duke's mayonnaise
  • 1 1/2 tsp Dijon mustard
  • 1 tbsp capers, drained and chopped
  • 1 1/2 tsp lemon juice
  • 2 veggie sausage patties, cooked and chopped
  • salt and pepper to taste


Using an egg slicer, slice the eggs horizontally and vertically so they are chopped into small uniform pieces.

Mix the first five ingredients in a bowl.  Add the veggie sausage patties and stir to combine.  Add salt and pepper as needed.  

Cook's Note: Serve on a toasted grainy bread.  I used olive bread that I bought at the local Giant.  

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