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There are so many ways to make egg salad or what the British call egg mayonnaise. Some people sieve it until it’s more of a mashed consistency while others serve it chunky. What’s added to it can be very minimal for some while others will chuck in everything but the kitchen sink. This recipe is the one I grew up with in Kentucky and it’s the only way I like egg salad. It’s classic and delicious!
When making a great egg salad sandwich, I think the choice of bread is important. You can of course elevate this with some toasted baguette or a couple of slices of something more stodgy like Pain de Campagne or Sourdough and that is definitely delicious, but my first preference will always be generic, soft and squishy, white sandwich bread. Something you can buy in any grocery store like Hovis is perfect… There’s a time and a place for everything and for me, an egg salad sandwich is the time for no-fuss, store-bought, soft, squishy, white sandwich bread.
In order to get the flavours I’m used to, I like to use sweet pickle relish which is not always readily available at grocery stores in the UK, but it can be found in specialty food shops that stock American foods or online. I usually order the Heinz Sweet Relish from Amazon. In my opinion, it’s totally worth the effort, but if you’re not keen to do so, any sweet gherkins chopped will work. Experiment until you find the flavour you like the best with what you can find.
Finally, I’ve measured out the mayonnaise and sweet relish by weight because it just seemed easier to do so. Simply measure this using a scale, but if you are feeling unsure about that, please feel free to eyeball it. You want the ingredients to all mix together nicely without being too wet. You want enough relish to give a bit of crunchy texture and a light sweetness to the mixture. Measurements aren’t really necessary, but these are here as a guideline. Your preferences here are really all that matter.
Makes 4-5 sandwiches or 8-10 halves.
Ingredients
- 10 large boiled eggs, cooled, peeled and roughly chopped
- 100g mayonnaise
- 200g sweet relish or chopped sweet gherkins
- 1 tablespoon yellow mustard (like French’s)
- Salt & pepper to taste
- 8-10 slickes of soft white sandwich bread
Method
- Add the cooled, chopped eggs, mayonnaise, sweet relish (or chopped gherkins) and the yellow mustard to a bowl and mix together with a fork. Don’t worry about mushing up the yolks or breaking up the whites.
- When it’s all mixed, add salt & pepper to taste. If it’s too dry or not sweet enough, you can add more mayonnaise or relish and adjust it to your tastes.
- If you prefer your sandwiches in halves like I’ve done in the photos, it’s a good idea to cut the bread before you fill them as the egg salad will likely squish out the sides if you cut them after they’ve been assembled. Once you’ve done that, fill your sandwiches. Depending on how heavy handed you are, you should end up with 4 to 5 whole sandwiches or 8 to 10 halves, but this can vary based on egg sizes, etc.
- These sandwiches in my opinion are best served chilled, so I typically make them in advance, wrap them up and pop them into the fridge for at least an hour but as long as overnight before serving them.
