These little egg sandwiches will make your weekday easier and less stressful. There is no shame in having egg salad sandwiches for dinner with some chips on a busy weeknight.
I make these all the time. I sometimes add crispy bacon and cheese. I know. Sounds crazy. I also prefer it warm.
Warm egg salad is my absolute favorite. My mom says I like it that way because when I was a little girl she used to serve it like that whenever she was in a rush. I guess. I also tried this cold to make sure it tastes amazing as well and it’s a winner. All around. Whether you prefer it warm or cold, you will enjoy these.
Serve these on some warm buns or white sliced bread. You can also serve it on a cup of lettuce. Still delicious. I feel like mustard is a must but if you’re not a fan make sure you don’t omit the vinegar. You want a tiny little tang.
You can also serve this with crackers or pick at it with a fork.
Serve these on homemade Onion Rolls. Get the recipe:
A classic sandwich that makes a quick lunch or dinner. Probably the easiest sandwich in the world.
- 8 eggs
- 3 tbsp mayo
- 1/2 tsp vinegar
- 1/2 tsp pickle juice optional
- 1 tsp dijon mustard
- 1 tsp grain mustard
- 1 tsp dill
- 2 tsp fresh parsley
- 1/4 tsp paprika
- 2 tsp hot sauce optional
- Salt and pepper to taste
In a large pot, cover the eggs with water and bring to a boil.
Turn off the heat, remove from the stove and cover for 10 minutes.
Place the eggs in a bowl filled with cold water and then peel them.
Using a fork, smash the eggs until nice and chunky.
Stir in the mayo, vinegar, grain mustard, dijon mustard, pickle juice, dill, parsley, hot sauce, salt, and pepper.
Sprinkle the paprika on top.
Spread the egg mixture on the bread and enjoy!