I don’t know about y’all, but if you’re anything like me, I’m going to go out on a limb and guess that there’s an overwhelming amount of brightly colored hard boiled eggs in your house after Easter Weekend. Typically, I don’t get a huge craving for hard boiled eggs in any form until this time of year rolls around, and then I’ve been known to put away an embarrassing amount of deviled eggs. Growing up, I remember making egg salad sandwiches with my Mom every Easter. When you’re craving one, nothing beats a good egg salad sandwich. My recipe is insanely simple and totally ready for you to make it your own with your favorite ingredients.
What makes my egg salad recipe a little different than others? I whip the yolks! Whipping the yolks in my egg salad gives them a light fluffy consistency that’s to die for.
If your family is a fan of egg salad sandwiches, you have 500 dyed eggs in your fridge right now (or you just have a craving), and you need some lunch–check this recipe out!
- 8 Eggs, Hard Boiled
- 3-4 TBSP of Mayonnaise
- 1-2 TBSP of Mustard
- Salt, Pepper, Dill (fresh or spice) — To Taste
- Handful of Arugula
- 4-5 Pieces of Thick Center Cut Bacon, Cooked
- Brioche Sliders
*Optional- Pickles, Lemon Juice
- Boil Eggs until Hard Boiled, transfer immediately to ice water. I like to have them sit in the fridge overnight to get cool throughout, because I find that 1. It helps the eggs to peel better, and 2. It’s easier to take and serve cold. I don’t like warm egg salad.
- Once cooled, peel and separate yolks from whites into small bowls. At this point, I like to add 1/2 of the mayonnaise and all of the mustard to the yolks. Don’t season them yet. Grab a handheld or standing mixer with the whisk attachment and whip the yolks! This adds a light and fluffy consistency to the egg salad, and I really enjoy it.
- Using a fork, mash up your whites until they’re a consistency that you like. It can be chunky or more mashed–I prefer a mix between the two. Combine the yolks and the whites and mix together.
- Add the rest of the mayonnaise and the seasonings and combine well. Taste and adjust seasonings until it’s to your liking.
- Lightly butter your Brioche Sliders and toast in a toaster oven or regular oven on broil for just a few minutes.
- Add egg salad mixture to bottoms of sliders, top with a few pieces of arugula and 1-2 half pieces of bacon. You can sub arugula for spinach, iceberg, romaine, butter, etc.–whatever your favorite lettuce is!
- Serve cold with your favorite chips and beverage!