Tag Archive for 'how to peel an egg'

Dad’s Sunday Egg Salad Sandwich

Most Sundays growing up, my Dad liked to spend time in the kitchen. He honed his culinary skills while cooking in the Army. Guess it prepared him to cook for a brood of 7. Of course, Mom cooked most of the time, but Dad always enjoyed an opportunity to cook on the weekends. He makes an excellent Balsamic Chicken and a pretty mean Chicken Fried Rice, but one of the things I always looked forward to on Sundays was his Egg Salad. Anywhere else, a commercial egg salad is the last thing I’d choose, but you can’t beat a homey egg salad sandwich.

The classic egg salad typically calls for celery, but the crunch in Dad’s egg salad comes from pickles. This week, I made them with my homemade dill pickles, and it definitely brought it up a notch. And of course, you’ve got to serve this with pickles on the side as well. Mmmm….

Dad’s Sunday Egg Salad Sandwich

Serves 4

6 hard boiled eggs, peeled
2-3 tablespoons mayonnaise
3 tablespoons dill pickles, chopped
1 tablespoon Dijon or yellow mustard (Dijon is my preference)
1-2 teaspoons lemon juice*
1 teaspoon dried dill (or 2 teaspoons fresh chopped dill)
Salt and fresh cracked black pepper to taste
Whole grain or rye bread

*If you are using homemade dill pickles, try swapping the vinegar brine for the lemon juice but use a little less.


Place eggs in a medium saucepan, and fill with cold water to about an inch above the eggs. Cover with a lid, and bring the water to a boil over high heat.

Once the water reaches a boil, remove the pan from heat and let it sit for 10 minutes. Leave it covered.

Move to the eggs to a bowl of ice water, and let sit for 5 minutes. Alternatively, I just dump the hot water and fill the pot with cold water from the tap. This will stop the cooking and allow you to achieve a nice yellow yolk. (The first method is more effective, but the second is my lazy version of the first).

Peel the eggs. Now, here is where I’m going to share a handy little tip I’ve learned. Eggs can be a real pain to peel, but they don’t have to be:

  • Tap the egg on the counter on all sides and roll it to loosen and crack the shell over the entire surface of the egg.
  • Grab a spoon, and starting at the bottom work it under the shell. Make sure you get between the membrane and the egg. Then work the spoon around the egg until the shell comes off.
  • Voila!
Dice the eggs, and place in a large bowl. Add the remaining ingredients, and stir. Honestly, I generally make this without any measurements so you don’t have to be exact with anything. Start with less, stir together, taste, and adjust as needed. The amount of mayo all depends on your moisture preference. As you can see, I like mine rather moist. Makes it finger lickin’ good.
Serve on whole grain or rye bread with lettuce. (I was out of lettuce at the time I made this batch, hence no lettuce in the illustration)

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