Classic Egg Salad Sandwich

An Egg Salad Sandwich is a timeless and beloved classic, known for its creamy filling, delicate flavors, and nostalgic charm.

But let’s be honest, not all egg salad sandwiches are created equal. That’s where some extra effort and attention to detail can make all the difference. Simple doesn’t always mean easy or effortless.

This creamy egg salad recipe is made extra special with the addition of homemade mayonnaise (it makes all the 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.

This egg salad recipe was inspired by the delicious (and crowd-favorite) egg salad sandwich at Summer Kitchen and Bakeshop in Berkeley, California.

It demonstrates that even the simplest of dishes can be made extraordinary when prepared with exceptional ingredients.

Egg Salad Ingredients:

• MAYONNAISE: – this egg salad recipe is elevated with homemade mayonnaise. It is easy to make, creamy and luxurious, and far surpasses store-bought alternatives.
• HARD BOILED EGGS: – cooked to perfection in just 10 minutes.
• CHIVES: finely chopped chives offer a delicate onion flavor that enhances the egg salad mixture. We’ll also use them for sandwich assembly.
• WATERCRESS: crisp watercress leaves add a subtle peppery note to each bite.
• SOURDOUGH BREAD: –  a good sandwich starts with excellent bread. I recommend a high-quality sourdough or artisan-style loaf. It makes all the difference.

How to Make Homemade Mayonnaise:

As someone who doesn’t love mayonnaise, I can assure you that homemade mayonnaise is truly life-changing.

With just four ingredients – egg yolks, Dijon mustard, oil (preferably avocado oil), and lemon juice – you can create a luscious, creamy spread.

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.

1. 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.
2. 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.
3. Whisk in the lemon juice. Season with cayenne pepper (optional), kosher salt, and black pepper to your taste preference.

Achieving Perfectly Cooked Hard-Boiled Eggs

Now that we’ve covered how to make homemade mayonnaise, let’s move on to the foundation of any outstanding egg salad — perfectly cooked hard-boiled eggs.

I’ve experimented with various methods over the years, scouring through articles and testing different techniques. Through my experimentation, I’ve discovered starting eggs in boiling water yields the best results, ensuring eggs that are easier to peel.

In my experience, boiling the eggs for 10 minutes strikes the perfect balance, resulting in a firm white and a tender, moist yolk. Once cooked, transfer the eggs to an ice bath to cool before peeling.

For the full instructions, refer to the recipe box at the bottom of this post.