The sun is out and you’re picnic-packing! But will it be complete without Egg Salad Sandwich and Caramelised Onion Sausage Rolls? Oh, go on then! While I’m not claiming the classic Egg Salad sandwich to be British, I know it exists in North America and even Japan. There is something quintessential British about it. Whether presented elegantly in a tower at afternoon tea, or served on your favourite plate for a quiet lunch on a deck chair in the garden, it’s just so British. It feels like summer is in touching distance. Soon we’ll be eating outside, be it a family picnic or a quick break from work so I’m looking to the recipes that will maximise those outdoor opportunities. They can be few and far between in the UK! This indulgently creamy, dreamy egg mayonnaise sandwich is as restorative as sunshine itself. With only a few minutes to put together, it is the quickest way to a mini picnic as soon as the sun pops out.
What is in an egg salad sandwich?
Firstly, it’s not to be confused with an egg sandwich (US), or a fried egg sandwich (UK). These eggy brothers are served hot, either between two thick slices of bread or toast, and are breakfast fare. Our egg salad sandwich is a delightful lunch, or snack, and a little more refined. Although the list of ingredients is simple, the result can be as decadent or as modest as you make it. Essentially, it’s a rich mix of chopped boiled egg and mayonnaise, slathered thickly between two slices of bread.
Recipe variations
There are so many opportunities to individualise this traditional sandwich: Greens – my recipe calls for garden cress and a pinch of dill. Other options are vigorous rocket (arugula) or watercress, or a milder small-leafed lettuce like lamb’s lettuce or spinach. If you like a little more crunch, slice up a radish or cucumber. Spices – I don’t think you can beat a thread of nose-tingling mustard to cut through the creaminess. But you could try curry for a similar effect, or paprika for smokiness. Extras – I suppose a chopped dill pickle is my signature! Perhaps yours is bacon (cold, of course), or tomato. Smoked salmon? Avocado? What will your sandwich say about you? Obviously, the bread you use can be switched up too. And even whether or not you use mayonnaise!
Storage and leftovers
Party, picnic or packed lunches, you can make a big batch of egg mayo ahead of time and store in the fridge for up to 3 days. Cover it tightly with cling film to refrigerate then and assemble on the day, not forgetting to add your cress! Always eat sandwiches on the day they are made. That’s when they are at their absolute best!
Favourite boiled egg recipes to try
Creamy Dill Cucumber, Radish and Egg Salad Double Decker Devilled Eggs Eggs Benedict with Easy Hollandaise Sauce Easy Egg Curry with Peas and Potatoes
