Prep Time: 15 mins | Total Time: 15 mins | Yield: 4 people
This master’s egg salad sandwich is an easy and quick recipe that in my opinion tastes way better than the original! If you love egg sandwiches, I am pretty sure that you’ll dig this egg salad sandwich. Make this any time and serve on toasted bread or in lettuce wraps if you are conscious about the carbs.
This recipe is super simple. This egg salad sandwich is a combination of pantry ingredients. This is not your typical egg salad, though. This is more flavorful and better! But still simple.
I can compare this recipe to my mom’s. I think she makes the best egg sandwich! I gave my mom this recipe, and she loved it! I have been making this egg salad sandwich for breakfast, lunch, and to bring to the office or school.
Ingredients
½ teaspoon Worcestershire sauce
6 hard-cooked eggs, diced
1 tablespoon vinegar
2½ tablespoons mayonnaise
¼ teaspoon onion powder
½ c. diced celery
⅛ teaspoon pepper
½ teaspoon salt, or to taste
HOW TO MAKE THE MASTERS EGG SALAD SANDWICH
Step 1: In a heavy saucepan, place the eggs in a single layer. Pour in the cold water to cover the eggs by at least 1 inch. Season with 1 tsp salt. Cook over high heat, uncovered. Once the water is boiling, turn the heat off. Put the lid on and let it sit for about 10 minutes. Remove the cover and run the eggs under cold water for about a minute.
Step 2: Against the counter, gently tap the eggs, turning to create a crackle pattern. Then, begin peeling the egg at the broad end.
Step 3: In a large bowl, mix all the ingredients.
Notes:
For a gluten-free salad, use Lea & Perrins Worcestershire sauce.
If desired, make this egg salad about 1 to 2 days in advance and simply keep it in the fridge.