Easter is one of my very favorite holidays and along with it usually comes a bounty of hard boiled Easter eggs. I don’t mind the hard boiled eggs at all. When I have a bunch it’s easy to simply make the The Best “Divine” Eggs You Will Ever Eat. I call them the holy version of Deviled Eggs…LOL.
If you love Deviled Eggs you will love this egg salad sandwich. It’s like eating deviled eggs smushed between two slices of toasted bread. This is one of the most inexpensive but tasty sandwiches you will ever make. For just a few cents you can enjoy this creamy delightful sandwich anytime the mood strikes you.
This classic Egg Salad Sandwich calls for just a handful of everyday ingredients and it’s the perfect delicious recipe to use up some of those hard boiled eggs left over from Easter.
If you don’t happen to have any hard boiled eggs on hand you will need to start by boiling a couple eggs. This simple method produces the perfect boiled eggs that are a cinch to peel!
Place the eggs in a saucepan and add enough water to cover them completely. Place the pan on the stove and cover pan with a lid. Bring the water to a boil over high heat. As soon as the water comes to a boil, turn off the heat and allow the eggs to sit in the hot water, with the lid on the pan, for 10 minutes.
After 10 minutes, scoop out the eggs and place them in a bowl of ice water and allow them to cool for 10 minutes.
Peel the eggs.
Place the peeled eggs in a mixing bowl. Using a fork or pastry cutter, chop eggs into small pieces.
Add mayonnaise, mustard, diced dill pickle, salt and pepper taste.
Stir to combine all ingredients until creamy.
Recipe can easily be doubled, tripled, quadrupled. Each sandwich calls for 2 eggs. Adjust the amount of mayonnaise and mustard until you have the creaminess you desire. Egg salad will keep in the fridge, if stored in an airtight container, for 3-4 days.
Toast bread slices.
Spread egg salad onto one slice to toasted bread.
Top with lettuce and slices of tomato if desired. Top with second slice of bread.
Serve sandwich with a baby dill pickle and potato chips on the side.
You can’t hardly go wrong with this sandwich. For something that is this easy to make and costs just a few cents per sandwich, it’s hard to believe it can taste so good! Since it has so few ingredients, be sure to use the highest quality ones for the best tasting results. The next time you think you don’t have anything to eat, toss this sandwich together for a scrumptious mid day meal! You can thank me later!!!
Classic Egg Salad Sandwich
Ingredients
- 2 large hard boiled eggs
- 1 small dill pickle
- 2 tbsp mayonnaise
- 1 ts yellow mustard
- 2 slices bread
- salt and pepper, to taste
- lettuce, optional
- tomato slices, optional
Instructions
- Place eggs in a saucepan and add enough water to cover the eggs.
- Place on stove and cover pan with a lid. Bring water to a boil over high heat.
- Once water comes to a boil, turn off heat and allow eggs to sit in the water for 10 minutes, with lid on the pan.
- After 10 minutes, scoop put eggs and place them in a bowl of ice water and allow them to cool for 10 minutes.
- Peel the eggs and place them in a mixing bowl.
- Using a fork or pastry cutter, chop eggs into small pieces.
- Add mayonnaise, mustard, diced dill pickle, salt and pepper taste.
- Stir to combine all ingredients until creamy.
- Toast bread slices.
- Spread egg salad onto one slice to toasted bread. Top with lettuce and slices of tomato if desired. Top with second slice of bread.
- Serve sandwich with a baby dill pickle and potato chips.
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And we know that all things work together for good to those who love God, to those who are the called according to His purpose.
Romans 8:28
Remember…Jesus ❤️’s you!