Easy recipe for Egg Salad Supreme Sandwiches served on whole wheat bread. The shallot and hot paprika make this sandwich not so ordinary, and kicked up, as Chef Emeril Lagasse would say. This is a great base recipe that can be switched up to your liking.
As a young girl I can remember sitting on the rocky sand bar at Benbow Lake in Northern California with my grandmother. She would pack my cousin and I an egg salad sandwich on white bread and we’d picnic there during the warm summer months. It’s one of those memories that comes flooding back every time I take a bite of an egg salad sandwich.
She, of course, made hers on good old white bread and would sometimes slice a few black olives on the top. Nowadays I try to be a little more mindful of the type of bread I choose, but sometimes, it’s just necessary to buy a sack of white bread and go for it.
Memories like that are amazing. I hope someday that something I make with love will fill my kids or grandkids minds with joyous times of the past. When I saw that we were making Emeril’s version of egg salad for the #SeriousSandwich blogalong, I was skeptical. I mean, how could it be any better than my grandma’s egg salad? Well, this is definitely not your ordinary eggy deliciousness. It’s “kicked up” as Emeril would say. And in a goooooooood way!
I thought maybe my kids would turn nose to all of the ingredients but they loved it, well one really liked it, the other is still in Grandma’s Camp. We had them for dinner with freshly made tri-color potato chips and it was delish!
Egg Salad Supreme Recipe
Ingredients
- 12 hard-boiled eggs
- ½ teaspoon kosher salt
- 1 teaspoon dry mustard
- ½ teaspoon hot Hungarian paprika
- ¼ cup minced shallot
- ¼ cup chopped green onion or fresh parsley leaves
- ¼ cup minced celery
- ½ cup mayonnaise, homemade or store-bought
- 12 slices White Sandwich Bread
Instructions
- Roughly chop the eggs and place them in a mixing bowl. Add the salt, mustard, paprika, shallot, green onion, celery, and mayonnaise.
- Stir with a rubber spatula or a spoon until very well blended. Transfer to a container, cover, and refrigerate for at least 2 hours and up to 4 days.
- Spread 1/4 to 1/2 cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!