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.

Why 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.

1. 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.
2. 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).
3. Chop the eggs and set aside.
4. In a medium bowl, whisk together the vinegar, mayonnaise, pickle, onion, mustard, salt and pepper.
5. Add eggs to the mayonnaise mixture and gently fold in. Salt and pepper to taste.
6. Cover and chill in the refrigerator for at least 2 hours and up to 2 days.
7. 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

Caprese Sandwich Sliders

Tri Tip Sandwich Board

Grilled Cheese Flatbread Sandwich

Easy Mini Egg Salad Sliders

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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 in a lettuce wrap!

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Yield: 6

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Ingredients

 

1x2x3x

• 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

Reposted from May 2018

Cuisine: American

Course: Main Course

Author: Sandy / Reluctant Entertainer

Calories: 276kcal, Carbohydrates: 20g, Protein: 14g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 253mg, Sodium: 706mg, Potassium: 326mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1044IU, Vitamin C: 7mg, Calcium: 112mg, Iron: 2mg

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