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Mom's Egg Salad Sandwich


A light olive oil and Dijon mustard mayonnaise mixture gives these classic egg salad sandwiches from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg their fresh, understated flavor.

  • Yield: Makes 4 sandwiches

Source: The Martha Stewart Show, May 2011


  • 8 large eggs
  • 1/2 cup finely chopped celery
  • 1/2 cup Olive Oil Mayonnaise
  • 1/4 teaspoon coarse salt
  • Freshly ground black or white pepper
  • 8 (1/4-inch-thick) slices rustic white bread
  • Thinly sliced red onion, for serving
  • Tomato slices, for serving
  • Garlic Dill Pickles, cut into wedges, for serving


  1. Place eggs in a medium saucepan; fill with enough cold water to cover. Bring to a boil over high heat. Immediately remove from heat; cover and let stand for 10 minutes. Drain and cool under cold running water. Peel eggs and coarsely chop.

  2. In a large bowl, mix together eggs, celery, mayonnaise, and salt; season with pepper. If salad seems dry, add more mayonnaise to reach desired consistency.

  3. Divide egg salad evenly between 4 slices of bread; sandwich with remaining slices of bread. Serve with onion, tomato, and pickles.

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