#egg-salad

#egg-salad

Think of it this way: You're not making a salad with eggs - you're making an egg salad with complementary, highlighting ingredients. Besides messing with the flavor of your bite, going overboard with mix-ins can also spell trouble for the texture of your egg salad. If you aren't adding enough binding ingredients to support your mix-ins, you could be dealing with a salad that doesn't hold together on a sandwich and a mouthfeel that feels discombobulated rather than cohesive.

Egg salad sandwiches are a classic for a reason - if you can excuse their single infamous drawback, which is their one-note texture. When plush egg salad meets plush bread, it's super comforting, but arrives almost too soft in the mouthfeel department. Enter, the toasted English muffin. This bready beauty makes the perfect vehicle for a pillowy egg salad sammy, bringing delicate crunch.

Mixing deli salads like tuna salad and egg salad enhances texture and flavor, capitalizing on overlapping ingredients like mayonnaise, pickles, and hard-boiled eggs.

To elevate the classic egg salad sandwich, use artisanal croissants, crunchy lettuce, and peppery radishes, transforming it into a visually appealing dish.

The Japanese tamago sando, made with creamy egg salad and soft shokupan bread, is a delightful sandwich that balances sweet and savory notes.

For many home cooks, any version of egg salad hinges on some level of mayonnaise to pull the rest of the ingredients together. For most, mayonnaise is a creamy, delicious, and tangy condiment.