As far back as I can remember, my dad has made egg salad sandwiches. We had these glass bowls that were white on the inside and an odd light orange on the outside that he used to dice up the eggs. I remember it like it was yesterday. I wish he still had those bowls. I’ve made it his way my entire life. And, just like when I was little, I like to grab a spoonful of it right after it’s made while it’s still warm. I’m immediately transported back to our old kitchen.
Egg salad is super easy to make and I’m sure just about every person on the planet knows how to do it. Based on how many posts I see on Pinterest, boiling the eggs seems to be the hardest part.
I bring a pot of water to a boil then carefully add the eggs with a spoon and set the timer for 15 minutes. One thing I vividly remember my dad saying is to put the pan in the sink and run cold water on them. It stops the cooking while also making them cool enough to handle.
After peeling the eggs, I slice them lengthwise twice to make four long quarters and drop them into a bowl. It’s funny, I have only used a round dish to make egg salad, just like I watched my dad do when I was little.
After I’ve peeled and quartered all the eggs, I dice them up in the bowl. I know most people use a fork to mash them but for me, dicing with a knife is the only way to go.
After that it’s a couple turns of the pepper grinder, a dollop of Dijon mustard and a spoonful or two of mayonnaise, depending on how many eggs I have.
A quick stir later and you have a lovely egg salad that’s ready to be a tasty lunch or dinner. I like to eat it while it’s still warm as a toasted sandwich. For me, it’s one of those good childhood memory meals. Thanks, Dad.
Sam’s Egg Salad
- Eggs, as many as you’d like
- Mayonnaise
- Dijon Mustard
- Freshly Ground Pepper
Bring water to a boil, carefully add eggs and boil for 15 minutes. Move pan to sink and run cold water over eggs, long enough to make the eggs easier to handle.
Peel and quarter eggs. Dice in a bowl until diced to your liking.
Add mayonnaise, mustard and pepper and stir together.
Pile on bread, slice and enjoy! Store egg salad in covered container in refrigerator.