Episode 009 Egg Salad Sandwiches

Intro: Welcome to Let’s Make Dinner, your audio library of amazing dinner recipes you can get on the table any night of the week. I’m your host, Susie Weinrich.

Ooh, wee, I love me some egg salad sandwiches. That’s what we are talking about today. We love to eat egg salad in the spring and the summer when it’s a little bit warmer. It just makes a great cold sandwich dinner.

Tips and Tricks: If you listen to the last episode, then you heard my very favorite way to make hard-boiled eggs using my Instant Pot and the 5 5, 5 method. If you didn’t listen, you can go back and check it out, or I’ll just tell you here. If you’re a seasoned instant pot user, 555 means five-minute pressure cook, five-minute natural release, and a five-minute ice bath, and your hard-boiled eggs are perfect. I’m telling you. They practically peel themselves. It’s wild. 

I don’t really have any other mega tips for egg salad sandwiches other than when you choose a bun for your egg salad, make sure that it’s not something that’s too hearty. You don’t want a potato bun or some big country loaf. More of a delicate bun goes really well with egg salad. Something like a brioche bun or croissants. 

Egg Salad Sandwiches Recipe: Let’s get to making our egg salad. This is going to go fast. Are you ready? You’re going to take six hard-boiled eggs and chop them up and dice them so that they have little bite-size pieces. Add that to a bowl. Add a third of a cup of mayonnaise, one tablespoon of mustard, a third cup of diced celery. A quarter cup of finely sliced green onions. 

Okay, I guess I do have another kitchen tip for you. When you use green onions, I like to chop off the little stem end that has the little roots growing out of it, discard that, and then start chopping from the white side into the light green, and that’s what I add to my egg salad.

The really dark green ends are more for garnish, not really for that nice green onion flavor. Okay, so add your quarter cup of finely sliced green onions, half a teaspoon of sugar, and a quarter teaspoon of kosher salt. Now just stir that all together. Let it sit for about 10 minutes and then scoop it onto your buns, your croissants, or whatever you choose to use it for. You can also eat this on top of a lightly dressed green salad with just a really light vinaigrette.

To serve your egg salad sandwiches. If it’s steamy and hot outside, then you are going to want to just serve it with chips and maybe some raw veggies with ranch dip or blue cheese or something. If it is spring and it’s still a little bit cool outside, we love to serve our egg salad sandwiches with sweet potato fries. 

That does it for today’s episode. As always, I will link the full printable recipe for you in the show notes, I will also include the link to the recipe for the 5 5 5 instant hot, hard-boiled eggs.

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Outro: Until next time, I hope these episodes of Let’s Make Dinner, make your dinner time a little bit easier.