Name: Ultimately Creamy Egg Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 8 large eggs; ½ cup mayonnaise (can be light – see notes); 1 tablespoon pickle juice (see notes); 2 teaspoons dry mustard or Dijon mustard; 1 medium celery stalk, finely diced; 2 green onions, finely minced; ¼ teaspoon salt; ¼ teaspoon black pepper; 8 slices sandwich bread; 4 tablespoons butter, at room temperature; 8 leaves butter lettuce

Ingredients

Egg Salad

8 large eggs
½ cup mayonnaise (can be light – see notes)
1 tablespoon pickle juice (see notes)
2 teaspoons dry mustard or Dijon mustard
1 medium celery stalk, finely diced
2 green onions, finely minced
¼ teaspoon salt
¼ teaspoon black pepper

Sandwich

8 slices sandwich bread
4 tablespoons butter, at room temperature
8 leaves butter lettuce

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Instructions

Boil eggs: Place the eggs in a medium-sized pot and cover with 1 inch of water. Bring the pot to a boil over high heat for 1 minute, then remove the pot from the heat and let it rest, covered, for 10 minutes to ensure perfectly cooked hard-boiled eggs.
Peel eggs: Drain the pot and fill it with cold water, changing the water a few times to cool the eggs completely. Once cooled enough to handle, peel the eggs carefully, rinsing under running water to remove any remaining shell bits.
Separate whites and yolks: Cut each egg in half lengthwise. Scoop out the yolks into a large mixing bowl, then finely mince the egg whites and set aside.
Mix egg salad: To the bowl with yolks, add mayonnaise, pickle juice, dry or Dijon mustard, diced celery, minced green onions, salt, and pepper. Mix these ingredients thoroughly until creamy. Then gently fold in the minced egg whites, maintaining some texture for a creamy yet chunky salad.
Assemble sandwiches: Butter the slices of sandwich bread. On four slices, place two leaves of butter lettuce each, then evenly spoon the egg salad mixture on top. Cover with the remaining bread slices to form sandwiches and serve immediately or chill until ready to enjoy.

Notes

You can use light mayonnaise to reduce calories if desired.
Pickle juice adds a subtle tang and depth to the salad; use the juice from dill pickles for best flavor.
Adjust seasoning with salt and pepper to taste before assembling the sandwiches.
Egg salad sandwiches are best eaten fresh but can be stored covered in the refrigerator for up to 1 day.
For extra crunch, add finely chopped pickles or substitute celery with radishes if preferred.

Author: Madelynn
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: American
Diet: Low Fat