Classic egg salad gets bumped up a few notches with this dish that is impressive enough to serve for company. I’ve made this recipe several times now and it is the best egg salad we’ve ever had. The secret to its bold yet smooth flavor is the dressing which starts with shallots marinated in Dijon and white wine vinegar. With a little salt, black pepper and a dash of cayenne pepper you have a winner every time.
Enjoy open face, as a full decker sandwich, or just top the egg salad over lettuce for a gluten-free meal. You can’t go wrong with this one!
Please. Just try it. But one thing you must also do… this recipe deserves hunky, hearty bread if you’re making it into a sandwich. So don’t disappoint with anything mediocre. Hearty rye or pumpernickel are great options!
Egg Salad Sandwich Good Enough For Company
- 1 dozen extra-large eggs
- 1 shallot finely minced (1 to 2 tablespoons, to taste. I use 2)
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- Sea salt and freshly ground black pepper
- Cayenne pepper to taste
- 1/2 cup mayonnaise
- 2 tablespoons capers drained and roughly chopped
- 8 small radishes thinly sliced (keep in cold water unless using right away)
- 12 slices of good quality hearty bread like rye or pumpernickel
- 1/3 cup black olives pitted and roughly chopped (may substitute tapenade, if you have it)
- 1 head favorite lettuce or 4 oz. spinach optional
- Hard-boil the eggs (this method makes them perfect)
- Combine the eggs, fresh from the fridge, and 3 quarts cold water in a large saucepan. Bring to a boil over medium-high heat, turn off the heat, cover the pot and let sit for 12 minutes. Meanwhile, prepare an ice bath in a large bowl (use about 75% ice and 25% water). Drain the eggs, transfer to the ice bath and let cool completely, about 15 minutes. Peel the eggs and roughly chop them to desired sized pieces for your salad.
- Marinate the shallot
- While the eggs cook and cool, whisk the shallot, vinegar, mustard, 1 teaspoon salt, 1/8 teaspoon black pepper and a pinch cayenne pepper together in a small bowl and let sit as eggs finish cooking and cooling. Marinating the shallots in vinegar helps bring down the raw-onion sting.
- Finish up!
- In a large bowl, mix the eggs, shallot mixture, mayonnaise and capers until thoroughly combined. Taste, and add more salt, black pepper or cayenne at this time.
- Dry the radishes on paper towel, if needed.
- If making a sandwich, place one large lettuce leaf or handful of spinach on half the slices of bread.
- Divide the egg salad evenly over the lettuce covered bread halves, layer with radishes and olives.
- Cover with remaining bread.
- For salad, serve on bed of lettuce or spinach, or just plop it on your plate and devour!
Recipe adapted from Gilt Taste stories.