The Ultimate Egg Salad Sandwich: A Gourmet Recipe with Homemade Mayonnaise and Perfectly Cooked Eggs

The Egg Salad Sandwich is a culinary icon, cherished for its comforting creaminess, delicate flavors, and nostalgic appeal. While seemingly simple, achieving an extraordinary egg salad requires a thoughtful approach and a commitment to quality ingredients. This recipe elevates a classic lunchtime favorite into a gourmet experience, proving that even the most unassuming dishes can become true works of art with a little extra care and attention.

Our special egg salad recipe stands apart, transforming the ordinary into the exceptional. The secret lies in a few key elements that make all the difference: luscious homemade mayonnaise (trust us, it’s a game-changer!), impeccably cooked hard-boiled eggs, and the bright, fresh kick of finely chopped chives. When served on a slice of rustic sourdough bread and complemented by peppery watercress, each bite delivers a symphony of textures and flavors that will redefine your perception of an egg salad sandwich.

This particular recipe draws its inspiration from the renowned (and wildly popular) egg salad sandwich served at Summer Kitchen and Bakeshop in Berkeley, California. Their version perfectly encapsulates the philosophy that extraordinary results stem from exceptional ingredients and meticulous preparation, even for a humble sandwich. By focusing on each component, we unlock the full potential of this beloved classic, turning a simple meal into a memorable culinary delight.

Key Ingredients for an Exceptional Egg Salad Sandwich:

Crafting the perfect egg salad sandwich begins with selecting the finest ingredients. Here’s a closer look at what makes this recipe truly special:

• Homemade Mayonnaise: This is arguably the most crucial component for elevating your egg salad. Store-bought mayonnaise, while convenient, simply cannot compete with the fresh, rich, and luxurious texture of homemade. Prepared with quality egg yolks, a hint of Dijon, and a neutral oil, it provides a creamy base that binds the egg salad beautifully and imparts a depth of flavor that is simply unmatched. It’s surprisingly easy to make and is a worthwhile step that significantly enhances the overall taste profile.
• Perfectly Cooked Hard-Boiled Eggs: The foundation of any great egg salad. We’ll guide you through achieving hard-boiled eggs with firm whites and tender, moist yolks in just 10 minutes. Overcooked eggs can be rubbery and sulfuric, while undercooked eggs won’t hold their shape. Our method ensures the ideal consistency for mashing and blending into the creamy salad.
• Fresh Chives: These delicate herbs add a subtle, refined onion flavor without being overpowering. Finely chopped chives are folded into the egg salad mixture, providing a fresh aromatic lift, and can also be used as a garnish to add a vibrant green touch and extra flavor to the assembled sandwich.
• Peppery Watercress: Beyond just a garnish, crisp watercress leaves are integrated into the sandwich to introduce a bright, slightly peppery note. This adds a refreshing counterpoint to the richness of the egg salad, enhancing the textural contrast and bringing an unexpected layer of sophisticated flavor to each bite.
• High-Quality Sourdough Bread: A truly great sandwich deserves an equally great canvas. We recommend using a high-quality sourdough or another artisan-style loaf. The bread’s texture – whether soft and chewy or with a satisfying crust – and its subtle tangy flavor are essential for balancing the rich filling and providing a sturdy base. Thickly sliced bread is ideal for holding the generous filling without becoming soggy.

Crafting Your Own Homemade Mayonnaise: A Step-by-Step Guide

If you’re skeptical about mayonnaise, I promise you: homemade mayonnaise is a revelation. Many people who dislike store-bought versions find themselves absolutely loving a freshly made batch. It’s incredibly simple to make and tastes infinitely better, offering a creamy, luxurious spread that elevates not just this egg salad, but countless other dishes.

With just four core ingredients – fresh egg yolks, Dijon mustard, a neutral oil (preferably avocado oil), and a squeeze of fresh lemon juice – you can create a luscious, velvety condiment. The quality of your ingredients truly shines here, so opt for pasture-raised egg yolks if possible for richer color and flavor.

This method focuses on hand-whisked mayonnaise, which requires a bit of technique and some arm muscle, but the effort is well worth it and easier than it sounds. The slow emulsification process is key to achieving that perfect texture. However, if you prefer a less strenuous approach, an immersion blender can achieve similar results much faster. For those interested in alternative methods, here’s a helpful article comparing whisking versus blending mayonnaise.

Follow these steps for a perfect hand-whisked homemade mayonnaise:

1. Prepare Your Bowl: To ensure your mixing bowl remains stable during the vigorous whisking, nestle it in a twisted and rounded kitchen linen or damp towel on your countertop. In the secured medium bowl, combine the large egg yolk and Dijon mustard. Whisk these two ingredients together thoroughly until the mixture becomes slightly thickened and smooth, indicating they are well integrated.
2. Emulsify with Oil: This is the most critical step. Begin by slowly drizzling the oil into the egg yolk mixture, starting with just a few droplets at a time. As you continue to whisk vigorously and constantly with your other hand, gradually increase the oil stream to a very thin, steady flow. The continuous motion of the whisk is essential for emulsifying the oil into the egg yolk. You’ll feel your arm muscles working, but persist! As the emulsion forms, the mayonnaise will visibly thicken and transform into a smooth, luxurious, and pale yellow spread.
3. Season and Finish: Once the mayonnaise has reached its desired consistency, whisk in the fresh lemon juice. The lemon juice adds brightness and helps cut through the richness. Finally, season your homemade mayonnaise to taste with a pinch of ground cayenne pepper (optional, for a subtle warmth), kosher salt, and freshly ground black pepper. Adjust seasonings until it’s perfectly balanced for your palate.

Achieving Perfectly Cooked Hard-Boiled Eggs for Easy Peeling

Now that we’ve mastered the art of homemade mayonnaise, let’s turn our attention to the absolute foundation of any outstanding egg salad: perfectly cooked hard-boiled eggs. The goal is firm, yet tender whites and yolks that are cooked through but still moist, not chalky. Crucially, we also want eggs that are easy to peel without losing half the white in the process.

Through years of experimenting with various methods – from steaming to baking, and countless articles on different techniques – I’ve consistently found that starting eggs in boiling water yields the best results. This technique helps the egg white set quickly, creating a slight separation from the shell membrane, which makes for significantly easier peeling. The shock of hitting hot water helps contract the egg white, preventing it from fusing to the inner membrane.

In my experience, boiling the eggs for precisely 10 minutes strikes the ideal balance. This duration ensures a completely firm and set white, while the yolk remains wonderfully tender and moist, providing that creamy texture we desire for egg salad. If you prefer a slightly drier, more crumbly yolk, you can increase the cooking time by an additional minute or so, but be careful not to overcook, which can lead to a greenish-gray ring around the yolk and a sulfuric smell.

Once the 10-minute boiling time is complete, it’s crucial to immediately transfer the eggs to an ice bath. This rapid cooling process halts the cooking, preventing overcooking, and further helps the egg contract, aiding in the peeling process. Allow the eggs to cool in the ice bath for at least 5-10 minutes, or until they are cool enough to handle comfortably. For the smoothest peeling experience, try cracking the shell gently all around and then peeling under a stream of cold water or while submerged in the ice bath – the water helps to separate the membrane from the egg white. This attention to detail ensures your egg salad has the best possible texture and appearance.

For the full, detailed instructions on preparing both the mayonnaise and the eggs, please refer to the comprehensive recipe box at the bottom of this post.

Classic Egg Salad Sandwich

4.9 stars (8 ratings)

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Yield:

4
Servings

Prep:

25 minutes
minutes

Cook:

10 minutes
minutes

Total:

35 minutes
minutes

This egg salad recipe was inspired by the delicious (and cult favorite) egg salad sandwich served at Summer Kitchen and Bakeshop in Berkeley, California.

This creamy egg salad recipe is made extra special with the addition of homemade mayonnaise (yes, it makes a big difference!), perfectly cooked hard-boiled eggs, and fresh chives. Served on sourdough bread and paired with peppery watercress, this lunchtime favorite becomes a true work of art.

For tips and flavor variations, see the note section below the recipe.

Equipment

• Medium Mixing Bowl
• Large Flexible Whisk

Ingredients

Homemade Mayonnaise (Yields ¾ Cup):

• 1
  large egg yolk
  pasture-raised or locally sourced if possible
• 1
  teaspoon
  Dijon mustard
• ¾
  cup (180 mL)
  avocado, grapeseed, or canola oil
• 2
  tablespoons (30 mL)
  fresh lemon juice
  see notes
• pinch
  ground cayenne pepper
  optional
• kosher salt + freshly ground black pepper
  to taste

For the Egg Salad:

• 8
  large eggs
• ½
  cup
  homemade mayonnaise
  see recipe above
• small bunch fresh chives
  finely sliced
• kosher salt + freshly ground black pepper
  to taste

For Sandwich Assembly:

• fresh watercress
• thickly sliced sourdough or artisan-style bread

Instructions

Make the Mayonnaise:

• To prevent slipping, secure a medium bowl by nestling it in a twisted and rounded kitchen linen. Using a large flexible whisk, combine the egg yolk and Dijon mustard in the bowl. Whisk them together until the mixture becomes slightly thick and smooth.
  
• Slowly drizzle the oil into the egg yolk mixture, starting with droplets and increasing to a very thin stream. As you pour, whisk vigorously with your other hand to emulsify the mixture. Your arms may burn a little. As the mixture emulsifies, the mayonnaise should thicken and become smooth, thick, and pale yellow in color.
  
• Whisk in the lemon juice. Season with cayenne pepper (optional), kosher salt, and black pepper to your taste preference. Storage Note: Leftover homemade mayonnaise can be stored in a covered container in the refrigerator for up to one week.

Prepare the Egg Salad:

• Set up an ice bath. Fill a large saucepan with cold water and bring to boil. Using a large slotted spoon, gently lower the eggs into the water. Reduce the heat to steady simmer. Set a timer for 10 minutes. This will result in a completely firm white, but more tender cooked yolks – if you prefer drier yolks, increase the cook time an additional minute or so.

  Once the eggs have finished cooking, transfer them to the ice water with a slotted spoon. Allow the eggs to cool until they can be handled easily – roughly 5 to 10 minutes.

  Remove an egg at a time and gently tap on your kitchen countertop on all sides to gently break the egg shell. Place the egg back into the ice bath and gently peel off the shell, dipping it continuously into the water – this will make it much easier to peel. Slice the eggs in half and transfer to a large mixing bowl. Repeat with the remaining eggs.

  
• Add ½ cup of the homemade mayonnaise to the bowl and using a fork or potato masher, gently mash the eggs and mayonnaise together until evenly combined. Note: I prefer a slightly chunky egg salad with good texture, as opposed to a very fine texture, but adjust this to your liking.

  Gently stir in 1 tablespoon finely sliced chives. Season to taste with a pinch of cayenne pepper (optional), salt and pepper to taste. For more flavor variations and ideas, see the recipe notes below.

  

Assemble the Sandwiches:

• Note: If using an artisanal loaf of bread, I prefer to slice the bread slices in half prior to assembly – this avoids a mess and prevents the egg salad from spilling out the sides.

  Place a small handful of watercress on the bottom half of each slice, top with a generous spoonful of egg salad, a few more watercress leaves, and the top half of bread. Gently press or sprinkle finely sliced chives onto the exposed egg salad on the sides of the sandwich. Serve immediately.

  

Tips for Success:

• Homemade mayonnaise can be stored in an airtight container in the fridge for up to a week.
• This homemade mayonnaise recipe has a slightly more generous hand of lemon juice than a standard mayonnaise recipe. I like the extra acid as it helps cut the richness of the egg salad – but feel free to reduce the juice or simply add to your taste.
• This method for hand-whisked mayonnaise requires technique and a bit of arm muscle, but is easier than it sounds. If you prefer using an immersion blender, here’s a helpful article on whisking versus blending mayonnaise.

Flavor Variation Ideas:

• Add Paprika: sprinkle paprika into your egg salad for a subtle smoky flavor and a pop of color.
• Spice It Up: Mix in a teaspoon of curry powder to infuse your egg salad with warm and aromatic spices.
• Make It Indulgent: Add slices of crispy bacon to your sandwich!
• Tangy Addition: Incorporate chopped capers, onions, or diced pickles for some bite and tanginess. They offer a a burst of acid and textural contrast.
• Use Kewpie: Substitute traditional mayonnaise with umami-rich Kewpie mayonnaise, a Japanese-style mayo that is creamier and offers a different acidic profile.
• Aioli Twist: Add finely grated fresh garlic and an extra squeeze of lemon

Serving:
1
serving

,

Calories:
748
kcal

,

Carbohydrates:
6
g

,

Protein:
16
g

,

Fat:
74
g

,

Saturated Fat:
11
g

,

Polyunsaturated Fat:
59
g

,

Cholesterol:
476
mg

,

Sodium:
702
mg

,

Fiber:
1
g

,

Sugar:
1
g

Author:
Laura / A Beautiful Plate

Course:
Sandwiches

Cuisine:
American