I know, the name is confusing. Is it a salad? Or is it a sandwich? The truth? Either one. My favorite way to eat egg salad is in between two slices of bread because, let’s be honest, anything is better between two slices of bread. You can also serve it on a bed of lettuce greens. The best thing about egg salad? It is cold, crisp, and light. Perfect for a summer meal. Or anytime you’re in the mood for something light.
6 boiled eggs, peeled and chopped
½ c chopped kosher baby dill pickles
½ c chopped celery
¼ c chopped sweet onions
½ – ¾ c mayonnaise
½ t mustard
salt and pepper to taste
Mix together eggs, pickles, celery, and onions. Stir in mayonnaise, more or less depending on your preference, and mustard. Salt and pepper to taste. Chill at least one hour. Serve on bread, garnished with lettuce if desired.