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The Best Egg Salad Ever

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By Brooke Lark
Updated Apr 30, 2020
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Toasted sandwich bread (we recommend rye) spread with cold and creamy egg salad makes for the perfect lunch. It’s as simple and satisfying as a midday meal should be, and it’s also completely customizable. Toss in a little chopped shallot, parsley or celery, or follow the recipe as written. You won’t be disappointed, because you’re starting with a deluxe version of egg salad, which includes diced ham. Boosting the texture, flavor and protein quotient, this add-in is sure to please even the heartiest of eaters.

The Best Egg Salad Ever

  • Prep Time 20 min
  • Total 20 min
  • Servings 2
  • Ingredients 6
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Ingredients

  • 3 large eggs
  • 2 tablespoons reduced-fat mayonnaise
  • If desired, salt and pepper to taste
  • 3 tablespoons diced ham
  • 2 tablespoons chopped green onions
  • 4 slices rye bread, toasted

Instructions

  • Step 
    1
    Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1-inch above eggs. Cover saucepan; heat to boiling.
  • Step 
    2
    Immediately remove from heat; let stand covered 15 minutes (12 minutes for medium and 18 minutes for extra-large).
  • Step 
    3
    Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
  • Step 
    4
    To peel, gently tap egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water to help remove shell.
  • Step 
    5
    Coarsely chop eggs and place in medium bowl. Stir in mayonnaise, salt and pepper. Stir in ham and onion. Spread egg mixture on each of 2 slices toasted bread. Top with remaining bread.

Nutrition

Nutrition Facts are not available for this recipe

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