Magnolia Egg Salad Sandwich
A classic egg salad recipe, Magnolia Egg Salad Sandwich is served open-faced or topped with a second slice of bread, or skip the bread and make a lettuce wrap!
Are you an Egg Salad Sandwich recipe lover? Then you’ll love this Magnolia Table Egg Salad Sandwich Recipe today, taken from Joanna Gaines’ cookbook, Magnolia Table: A Collection of Recipes for Gathering, which I adore. For lunch, I really do love a good sandwich with these cookie bars (just a small bite).
Magnolia Egg Salad Sandwich
Even though it’s springtime, egg salad sandwich recipes are actually something I enjoy all year long. We tend to think, let’s make it after Easter, with all the leftover eggs, but eggs are so easy to boil and keep on hand (love a soft boiled egg for a snack). This recipe is super easy, and delicious. And, it reminds me a lot of my childhood.
Read more: Magnolia Egg Salad SandwichWhy I love this recipe
- Use leftover boiled eggs for this recipe.
- You can make sandwiches that are open-faced, on toast, bagels, in wraps.
- Prepare the egg salad ahead of time. It’s that simple!
Gather these ingredients
- 8 large eggs – hard or soft boiled, peeled, cooled
- 1 Tbsp. distilled white vinegar
- 1/4 cup mayonnaise, I use Best Foods or Hellman’s
- 1/4 cup chopped dill pickle
- 1 Tbsp. grated onion
- 1 Tbsp. yellow mustard
- 1 tsp. lemon zest
- 1 tsp. freshly ground black pepper
- 1 tsp. kosher salt
- 8 slices of wheat bread, we buy Dave’s Killer Bread
- 4-8 leaves butter lettuce
- 2 vine-ripened tomatoes, cut into 1/4-inch thick slices
How do you make egg salad sandwiches?
Start off with a good method of boiling the eggs. My method is tried and true and never disappoints.
- Bring a medium saucepan of water to a boil. Gently place the eggs, one by one with a spoon, to the bottom of the pan. Bring back to a boil and set the timer for 10 minutes.
- Boil the eggs for 10 minutes; pour out the water and replace with cold water. Do this 2-3 times. Let stand until completely cool. Under running cold water, peel the eggs (the peel will come off perfectly).
- Chop the eggs and set aside.
- In a medium bowl, whisk together the vinegar, mayonnaise, pickle, onion, mustard, salt and pepper.
- Add eggs to the mayonnaise mixture and gently fold in. Salt and pepper to taste.
- Cover and chill in the refrigerator for at least 2 hours and up to 2 days.
- To assemble, top bread with a generous amount of egg salad, lettuce and tomatoes. Either serve open-faced or top with a second slice of bread. Optional to skip the bread and make lettuce wraps!
Tips and substitutions
Mix the ingredients together, and I love Joanna’s spin of grating the onion. So tasty.
There’s just something about good old fashioned mayo, too, that seems to hold this recipe together. Give it a whirl and see what you think!
My friend Kristy and I are huge egg salad sandwich lovers, and the more more mustard, the better.
It’s an easy recipe, quite basic actually, and it makes me think of my trip to Downton Abbey and these Downton Abbey Egg Salad Tea Sandwiches, a few years ago.
How do you serve an egg salad sandwich?
A sandwich is great as a sandwich with two slices of bread, of course, but it can also be served open-faced, in a lettuce wrap, as a appetizer on bruschetta, or even spooned onto endive. YUM! I love it in butterleaf lettuce leaves.
More sandwich recipes to try:
Egg Salad with Tuna and Sweet Pickles Sandwich
Rolled Flatbread Cubano Sandwich
Grilled Cheese Flatbread Sandwich
Get the Recipe:
Magnolia Egg Salad Sandwich
Ingredients
- 8 large eggs – hard or soft boiled, peeled, cooled
- 1 Tbsp. distilled white vinegar
- ¼ cup mayonnaise, I use Best Foods or Hellman’s
- ¼ cup chopped dill pickle
- 1 Tbsp. grated onion
- 1 Tbsp. yellow mustard
- 1 tsp. lemon zest
- 1 tsp. freshly ground black pepper
- 1 tsp. kosher salt
- 8 slices of wheat bread, we buy Dave’s Killer Bread
- 4-8 leaves butter lettuce
- 2 vine-ripened tomatoes, cut into 1/4-inch thick slices
Instructions
- Bring a medium saucepan of water to a boil. Gently place the eggs, one by one with a spoon, to the bottom of the pan. Bring back to a boil and set the timer for 10 minutes.
- Boil the eggs for 10 minutes; pour out the water and replace with cold water. Do this 2-3 times. Let stand until completely cool. Under running cold water, peel the eggs (the peel will come off perfectly).
- Chop the eggs and set aside.
- In a medium bowl, whisk together the vinegar, mayonnaise, pickle, onion, mustard, salt and pepper.
- Add eggs to the mayonnaise mixture and gently fold in. Salt and pepper to taste.
- Cover and chill in the refridgerator for at least 2 hours and up to 2 days.
- To assemble, top bread with a generous amount of egg salad, lettuce and tomatoes. Either serve open-faced or top with a second slice of bread. Optional to skip the bread and make lettuce wraps!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I’ve been making egg salad for 5 decades and this recipe is the first ingredients that made me try and say, “WOW”. Lemon zest without using lemon juice was a really interesting use…and works.
Beautiful! When making egg salad you might want to try adding a smidge of Old Bay Seasoning, delish.?
I’m with you – I love eating egg salad all year long! This looks like a great recipe and a great cookbook!
YUM! I love Egg salad too and will often make it for breakfast :) sometimes putting avocado on it too on a slice of toasted bread.
This cookbook does look amazing!!! Thank you for this review and sharing of it!!
What do I do with the white vinegar? Otherwise sounds great!
I added it in to the recipe, thanks! You add it to the egg mixture! Thanks Alice!