Egg Salad is just hard to beat and this classic egg salad recipe is one of the recipes that I turn to time and again. You see, I just never know if guests like olives or pimentos like I use in my other egg salad with olives recipe so this classic recipe makes perfect sense.
This recipe just works for so many things, too. Like piling high onto a piece of toasted bread with a slice of tomato or butter lettuce as an open face sandwich, squished between two pieces of toasted bread as a good ole traditional egg sandwich, or stuffed inside an avocado or tomato for a beautiful, light lunch. Seriously, the possibilities are just endless.
Recently, I made toasted egg salad sandwiches when we were in Daytona. My brother-in-law, Roy, mentioned how much he loved the egg salad sandwiches his Mama made while he was growing up and how they reminded him of her. The funniest part of the story was him telling that when he was a wee little boy, he didn’t call them egg salad sandwiches. They called them mashed egg sandwiches, which just makes me happy when I think of it. And, thinking about it, it sure does make more sense than saying egg salad sandwiches.
So, here’s to mashed egg sandwiches and memories of our Mama’s. You can’t be either one in my book.
Here’s my classic Egg Salad recipe. Make it soon!
- 6 hard cooked eggs
- ¼ cup mayonnaise
- salt and ground black pepper, to taste
- Place peeled eggs into a large bowl or the bowl of your stand mixer and mash with a fork or using the paddle attachment of your stand mixer. Add mayonnaise and mix together until well-combined and eggs are light and fluffy. Add salt and ground black pepper to taste.