Egg Salad Sandwiches

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

When I was younger and feasted on egg salad sandwiches, I felt pretty close to paradise. They were always made with fresh mayonnaise and store-bought white bread, which was, to tell the truth, gummy in texture. Years later, I learned how far superior they were when the salad was spread on slices of protein bread. I also added a bit of fresh basil from my garden.


  • 4 eggs, at room temperature
  • 3 tablespoons homemade Mayonnaise
  • ¼ cup finely chopped red onion or chives
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 8 slices white bread, preferably protein bread


  1. Put the eggs in a saucepan, add cold water to cover, and bring to the boil. Simmer 12 to 15 minutes, depending on the size of the eggs. Drain and immediately run cold water over them to chill well.
  2. Drain and peel the eggs. Put them through a sieve or ricer into a mixing bowl. There should be about cups.
  3. Add the mayonnaise, onion, salt, and pepper and blend well.
  4. Spread equal portions of the mixture on 4 slices of bread. Cover with the second slice of bread, trim crusts, cut diagonally into triangles, and serve.