Classic Egg Salad Sandwiches

Looking for the best classic egg salad recipe? This is the only egg salad recipe you’ll ever need! It is just like grandma used to make!  No need to change a thing!

Classic Egg Salad "Tea" Sandwiches

Ingredients:

• 8 large eggs

• 1/3 cup mayonnaise (I use Light Best Foods)

• 2 teaspoons good quality Dijon mustard

• 1½ teaspoons white wine vinegar or freshly squeezed lemon juice

• 1 dash Worcestershire Sauce

• ¼ teaspoon kosher sea salt

• ⅛ teaspoon freshly ground black pepper

• ½ teaspoon sugar

• 1 dash sweet (not smoked) paprika

• 1/8 teaspoon powdered garlic or small minced garlic clove

• 2-3 tablespoons very finely diced light green celery

• 2-3 tablespoons very finely diced sweet white onion

• Optional: To taste, fresh dill, chives, parsley, and/or green onions - finely chopped

Directions:

1. Hard boil your eggs to your liking…and then cool in an ice bath for 10 minutes.

2. Crack the eggs all over and peel under cool running water.

3. Dry the eggs off, cut in half, put the yolks off to the side, and chop the whites into very small 1/8-inch pieces (or finer if preferred… some people like them mashed).

4. In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Mash in the yolks until the mixture is light, fluffy, and

5. Add the chopped egg whites, celery, scallions, and herbs.

6. Using a rubber spatula, fold to fully incorporate.

7. Taste and adjust seasoning, if necessary.

8. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; the flavors can mellow out a bit after some time in the fridge.)

9. Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the eggshell easier to remove.

10. To make sandwiches, simply smear egg salad on your favorite bread with a leaf of lettuce and some fresh heirloom tomatoes! If making “tea sandwiches” I use good old fashioned white bread with the crusts cut off. I make the sandwiches and cut them into fourths (or cut with a cute cookie cutter into a shape), to make smaller finger food sized sandwiches. You can even stick a cute toothpick flag on top or simply top it with a sprig of your favorite herb or a slice of cucumber! Either way, you will love this classic egg salad recipe!