The Best Egg Salad Sandwich, no Mayo

May 8, 2019
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The Best Egg Salad Sandwich Recipe without mayo

This is it! My favorite egg salad sandwich of all time. It is rich and creamy (all without mayo), yet slightly tangy due to lemon juice, mustard, and sour cream. A tablespoon of chive adds some fresh and bright flavors. These are all the ingredients you’ll need – plus the bread and eggs.

 

For a fresh and crunchy bite, I always add baby spinach. Field salad or arugula make a good substitute too, so simply use what greens you have on hand and what you like. Also, if you have any microgreens like alfalfa or mustard or radish sprouts available, it will take the egg salad sandwich to a whole new level. Btw, I used mustard and radish sprouts here.

 The Best Egg Salad Sandwich without mayo

How long to boil eggs for egg salad

The most important ingredient, of course, are eggs. For egg salad, you’ll need hard-boiled eggs with firm yolks. I’m using large eggs straight out of the fridge. I submerge them in boiling water – carefully with a spoon – and let them cook for 12 minutes.

 

After that, I pour off the hot water immediately, leaving the eggs in the pot, and add some cold water to the pot to cover the eggs. After a minute, the water will be warm, so I repeat replacing warm with cold water one more time. It usually doesn’t take long this way for the eggs to cool. This way, you’ll get perfect hard-boiled eggs for egg salad.

Step-by-step recipe for the best egg salad sandwich

Boil the eggs then chop them.

Bring a pot of water to a rolling boil, lower the eggs gently with a spoon. Simmer eggs for 12 minutes. When the cooking time is up, immediately pour off the hot water, leaving the eggs in the pot. Fill the pot with cold water.

 

After a minute, the water will be warm. Pour it off again and add cold water. Leave eggs in the water for about 10 minutes until cooled. Peel and finely chop the eggs.

Chive for the best egg salad sandwich

Mince chive, rinse spinach.

Chop chive finely, rinse and pat dry the baby spinach.

Making the best egg salad sandwich

Mix all the ingredients for the egg salad.

Mix sour cream, lemon juice, mustard, and chive in a bowl until combined well.

Egg Salad for the Best Egg salad sandwich without mayo

The egg salad will be creamy without mayo.

Add chopped eggs and salt and pepper to taste and mix well.

Assembling the best egg salad sandwich

Assemble the sandwiches.

Top half of the bread slices with spinach, then add some egg salad. Top with micro greens and chive and cover with a slice of bread.

 

Sourdough bread or a seedy bread, like this sunflower seed bread works great for this sandwich. What I’m not particularly a fan of are overly soft slices of sandwich bread.

Recipe for the Best Egg Salad Sandwich

Enjoy (with a napkin)!

 

The Best Egg Salad Sandwich, no Mayo

Yield: For 3-4 sandwiches

The Best Egg Salad Sandwich, no Mayo

This is my favorite egg salad sandwich of all time. It is rich and creamy (all without mayo), yet slightly tangy. For a fresh and crunchy bite, I always add baby spinach but field salad or arugula make a good substitute too, so simply use what greens you have on hand. Also, if you add sprouts or microgreens like alfalfa, it will take the egg salad sandwich to a whole new level. I used mustard and radish sprouts here.

Recipe: Ursula | lilvienna.com

Ingredients

    Egg salad:
  • 4 large eggs (from the fridge)
  • 1/4 cup (60 g) sour cream
  • 1 teaspoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chive, finely chopped
  • Salt and black pepper to taste
  • In addition:
  • Slices of bread*
  • Fresh baby spinach (or arugula, watercress, field salad)
  • Microgreens like alfalfa, mustard or radish sprouts
  • Chive, finely chopped

Instructions

  1. Bring a pot of water to a rolling boil, lower the eggs gently with a spoon. Simmer eggs for 12 minutes. When the cooking time is up, immediately pour off the hot water, leaving the eggs in the pot. Fill the pot with cold water. After a minute, the water will be warm. Pour it off again and add cold water. Leave eggs in the water for about 10 minutes until cooled.
  2. Peel and finely chop the eggs.
  3. Mix sour cream, lemon juice, mustard, and chive in a bowl until combined well. Add chopped eggs and salt and pepper to taste and mix well.
  4. Top half of the bread slices with spinach, then add some egg salad. Top with micro greens and chive and cover with a slice of bread. Enjoy!

Notes

* Sourdough bread or a seedy bread, like this sunflower seed bread works great for this sandwich. What I’m not particularly a fan of are overly soft slices of sandwich bread.

https://www.lilvienna.com/best-egg-salad-sandwich/

Did you follow this recipe You could share your result here. All you need to do is take a picture with your smartphone and send it to enjoy@lilvienna.com
The Best Egg Salad Sandwich, no Mayo was last modified: May 8th, 2019 by Ursula

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