Egg Salad Sandwich

The Egg Salad SandwichBefore we begin. I want to hear your comments on how you like your egg salad sandwich. I have heard numerous stories, of lots of mayonnaise, lots of onion, pepper, hot sauce, etc. What is it that make your egg salad sandwich the best? Mine? Find out below.

It seems since before Easter, and up until recently that I have heard conversations about the egg salad sandwich. It first started with our cousin Christina, who made a simple post on Facebook that she just enjoyed an egg salad sandwich that day. As always, this got my wheels turning, and as I was already thinking of what I could possibly do to the egg salad sandwich, I stopped, and thought, the egg salad sandwich does not need much more. It is a perfect combination of texture and flavor.

There comes a time of year where it seems much of us are boiling eggs, and looking for the right recipe on how to make hard boiled eggs. After all, this is the most important ingredient of the egg salad sandwich is it not? I might argue, as the egg itself, and the cooked yolk are to die for, but lets not forget the creaminess of the mayonnaise, or the mustard, or my favorite, the red onion.  Enough said, lets get started.


  • 3 eggs, 2 with yolk
  • 1 rib celery, halved and chopped
  • 2 tbsp of diced red onion
  • 1 tbsp dijon mustard
  • 1 tbsp mayonnaise
  • Pinch of salt
  • Generous pinch of black pepper
  • Baby arugula, cleaned and patted dry
  • 1 demi-baguette, lightly toasted

Begin by making your hard boiled eggs, and let them cool before making your salad. Once cooled, peel them, and rough chop. Add everything to a bowl, and with a fork, mix, and blend in, keeping a rough texture. Place in the refrigerator and let the flavors come together for at least 30 minutes.

During this time, preheat your oven to 300 degrees, and slice your baguette in half, not going all the way through, but making a pocket. Let’s face it, egg salad is messy, and either requires a sturdy potato chip, or a fork to clean up your mess! Heat the baguette for at least 6 minutes to not only bring a nice heat to it, but to soften it up and at the same time build that nice crisp to it.

Remove the baguette from the oven and set it aside for a few minutes. Now get your egg salad ready. Lay a bed of the baby arugula down on your baguette. Place heaping spoonfuls on top of the arugula, and pack it into the baguette. Serve with a pickle, and chips. Three words come to mind at this time. Nom Nom Nom. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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