HOME > Chowhound > San Diego >

Discussion

Who makes your favorite Egg Salad Sandwich?

Did a little poking around and it seems like people were recommending Extraordinary Desserts, but, alas, they no longer offer it.

So, I'll open up the floor ... where does one go in San Diego for a kick-ass Egg Salad Sandwich?

(If this topic has already been sussed out and my mediocre search did not turn it up, please direct me to the link.)

Thanks much in advance.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Here's the first thing I thought of, The Coneheads eating egg salad sammies and washing it down with tang.

    2 Replies
    1. re: cstr

      Sorry, you lost me.

      1. re: ipsedixit

        Saturday Night Live, Dan Ackroid and Gilda Radner!! BTW - Harry's Coffee Shop has a fresh made one on the menu. OOPs... I think it was the nerds with Bill what's his name... Murray!

    2. Remember, I have the lowest standards on this board, and I don't take myself nearly seriously enough.

      But.

      I had a very good egg salad sandwich at Rubicon Deli on India street. I'm confident they used hen's eggs.

      Think I'll have one for lunch.

      8 Replies
      1. re: Fake Name

        Darn. I was looking for one with quail or ostrich eggs.

        But on a serious note, I don't see it on their menu? http://therubicondeli.com/mission-hil...

        1. re: ipsedixit

          Arrgh!

          Damn!

          Wait- under "meat" the offer:

          Meat ✫✫✫
          Turkey, Black Forest Ham, Salami, Roast Beef, Tuna Salad, Egg Salad
          And their ACHIN’ 4 BACON is served with (hen's) egg salad.

          Whew- I was all targeted for lunch.

          1. re: Fake Name

            Ah. I see. Danke!

            1. re: ipsedixit

              Ok, so we tried the Egg Salad sandwich here (actually the Achin for Bacon), and I must say it left me a bit nonplussed. Maybe because it was towards the latter part of day, but the egg salad tasted stale (if that's even possible, or the right word). And it was a bit too warm.

              The Rich Boy was pretty good, but lets not get carried away and say it's a Po Boy but better. Granola was tast as well.

        2. re: Fake Name

          agree re: your standards, Fakey. Rubicon Deli left me cold. Fakey "fresh-baked" breads and no love in the gulumpy big sandwiches. Lots of faux fakey tastes in the condiments. A real sensory over-blast of fakeness And real eggs in the egg salad? I'd guess fakey there too.

          1. re: pickypicky

            Yeah, yeah- fakey this and fakey that.

            Went down to Rubicon today, but didn't stay. Anyplace that has one sandwich maker with a line out the door is not a place interested in my business.

            1. re: Fake Name

              In San Diego, a line out the door is a very bad sign.

          2. re: Fake Name

            'I'm confident they used hen's eggs.' were they grass fed??

          3. Jimbos. Deli section. Warning: does contain raw red onion.

            2 Replies
            1. re: binkychow

              Thanks. And, no worries, I'm no Scott Conant disciple.

              1. re: ipsedixit

                :-D

            2. Wich Addiction

              1 Reply
              1. re: y6y6y6

                Just about to suggest that! Which wich! Head there now! ;)

              2. How about an egg salad sandwich made from pastured eggs and house-made mayo on real bread? Wow. What a novel idea for a SD lunch menu. I think there used to be one at Waters when Andrew Spurgen was chef.

                4 Replies
                1. re: pickypicky

                  How about an egg salad sandwich made from pastured eggs and house-made mayo on real bread?
                  _____________________________________

                  Do you mean that all the other egg salad sandwiches recommended thus far are made with fake bread?

                  1. re: ipsedixit

                    Or perhaps fake eggs...(yes, they really exist)

                    1. re: DiningDiva

                      You mean "feggs"?

                      1. re: ipsedixit

                        Why not, it's as good as any other description

                2. I've had a decent egg salad on lightly toasted wheat with an extra schmear of mayo with no relish at Harry's Coffee Shop.
                  Usually, I don't order egg salad since I make a 'kick ass' one at home that is simple but delicious.

                  1. What I mean is that egg salad sounds so simple that a restaurant may decide it's a throwaway, a sysco dish. But there's some place I've been, in No CA maybe, where the place was famous for its egg salad and it was a revelation. No wonder Beach Chick makes her own. Maybe that's the place for an Egg Salad sandwich!

                    BLT, Mac Cheese-- all have been glorified. Why not Egg Salad?

                    22 Replies
                    1. re: pickypicky

                      I can speak to that question as someone who has sold the sandwich you suggest (specifically pastured hen* egg salad, hand made mayonnaise with the same eggs, local greens, house cured meat, house baked bread) in both 2008 and 2010.

                      My impression was that, compared to say Northern California, there was not a big enough market of people in San Diego willing/able to pay a premium price for an egg salad sandwich -- as compared to a meat-driven sandwich -- to make selling one economically feasible. I don't think many San Diegans feel that pastured hen eggs are worth as much as meat, even if the eggs are up to twice as expensive by weight.

                      Caveats: 1) I could be wrong, and 2) things could have changed in SD in the last couple years.

                      * Mr. FN, I am not just using this phrase to be contrarian, though sure that's fun too. It's that there has to be an animal between "pastured" and "egg" here for the phrase to make sense, since eggs don't wander around pasture (or shouldn't). And I find that people almost always read "pastured chicken egg" as either "pasteurized egg" or "pastured chicken" and in the latter case get surprised when there's no chicken meat on their item. As much as I too thought the newly-coined menu-ese phrase "hen egg" was ridiculous when I first saw it, I find it much more effective at precise communication in this instance, and occasionally (rarely?) that's a consideration in word selection, even in commerce.

                      1. re: jayporter

                        You really think people confuse "pastured" from a "pasteurized"? egg? As far as paying a premium price, I'm OK if it's got premium flavor, bread, mayo, sides etc. Put it on your menu as a special and give it a try.

                        1. re: cstr

                          I am quite sure that most people (as in, more than 50%) read "pasteurized" when they see "pastured" for the first time. I know this, because people say it when ordering all the time. That's consistent with how the brain works, it looks for known patterns when presented with unfamiliar things. There are lots of optical illusions and fun puzzles you can find in books and on the internet that will tease this tendency out.

                          I'm not saying there was *no* market for the product, and certainly posters on this board would be much more likely to try it than the general population. It's just that, when we sold such a product, of the thousands of people who would be given the option of buying it in a month, so few would choose it that it wasn't worth making.

                          1. re: cstr

                            cstr, you'd be surprised at the number of people who don't comprehend what they may have just read, even when it is posted right in front of their eyes or at a cash register.

                            Jay may be right in that it is what the eye and brain perceive, my employees think it's also because there is too much media assault these days so the message(s) gets lost in the noise

                          2. re: jayporter

                            So- the less-precise term "hen's egg" (which could be from any female bird chicken, ostrich, gallinaceous or otherwise) has, in your experience, been a more descriptive term?

                            1. re: Fake Name

                              Yes, exactly. Even though I believe in the concrete meanings of words, in the end, words mean what the reader interprets them to mean.

                              1. re: jayporter

                                Pardon me for butting in, but I just came across the phrase "hen's egg" for the first time while perusing a menu for a SD-based restaurant (as we are headed to SD for a little weekend getaway in October). I admit I sat there for a bit pondering why someone would need to specify that an egg came from a hen, but not what species of hen it came from. I passed it off as "menu speak" but now I realize that it probably did say "pastured hen's egg" but I was so befuddled by "hen" that I didn't even think about the "pastured" part. Your explanation of why a restaurant would use hen vs. chicken helped it to make a smidgen more sense now.

                          3. re: pickypicky

                            Picky, I don't think egg salad is a throwaway item. Unless the restaurant is using something like Ralston-Purina's Gourmet Egg (which is fake) and running it through a buffalo chopper, or the pre-peeled eggs (which are not fresh), it's a fairly labor intensive item to produce. Some kitchen lackey has to hard boil, cool down and peel an awful lot of eggs for the egg salad. Surprisingly, it's also an item that people seem to be very picky about in terms of flavor profile. I don't think there is a universal flavor profile for egg salad, which kicks it into the realm of being highly personal, which, basically means a restaurant has to really spend some time with it in order to make it work for their customer base.

                            1. re: DiningDiva

                              picture of said eggs
                              http://www.foundshit.com/egg-sausage-...

                              1. re: Rodzilla

                                Jeeze that is horrible. Happy to say I have never seen it in person. BLECH.

                                1. re: foodiechick

                                  "The Gourm-Egg (also known as the Long Egg) is a 30cm long, 500 gram hard boiled egg that is used by airlines, hospitals and other establishments that feed many people. It is impractical for quantity meal servers to boil several hundred eggs, so Gourm-Eggs are used instead. A single Gourm-Egg can yield at least 75 slices of egg.

                                  The Gourm-Egg was invented in 1968 by Purina Ralston. It is classified as an "extruded product" because the yolk is cooked first and then extruded to be the diameter of a normal egg yolk. The cooked yolk is then covered in egg white, with the yolk placed slightly off-centre to prevent the egg slices from looking too perfect. A small quantity of starch or food gum is added to prevent the egg toughening during the freezing process.

                                  Gourm-Egg slices look very authentic, and the only way to tell them apart from a normal egg is by looking for small wrinkles at the edges of the egg slice. These wrinkles are caused by the plastic wrapping tube."

                                  Reference: Q & A with Dr. K , Dr. Karl S. Kruszelnicki. HarperCollins 2001

                                  http://www.boxvox.net/wp/2010/02/long...

                                  1. re: Rodzilla

                                    OMG, you found that stuff. I didn't even know it was still being made! They are as vile as they look. I had to use them once about 25 years ago and once was more than enough. It is truly a gross product.

                                    If a commerical kitchen needs a lot of hard cooked eggs, there are other options.

                                2. re: Rodzilla

                                  picture of said eggs
                                  http://www.foundshit.com/egg-sausage-...
                                  ___________________________________________

                                  Is that Kamaboko's evil twin brother?

                                   
                              2. re: pickypicky

                                pickcypicky,

                                If you are ever up in LA, go to Euro Pane and get the egg salad sandwich. It's a life changing experience, if not a waist-size altering one.

                                1. re: ipsedixit

                                  THAT's where I had the good one. Thanks for reminding me. hmmmmm. wish I had one right now.

                                  1. re: pickypicky

                                    Indeed.

                                    http://exilekiss.blogspot.com/2010/03...

                                    1. re: ipsedixit

                                      omg. the photos! i'm going to the kitchen right now. . .to do my best.

                                      you know, I keep trying to turn a new leaf and accept SD for what it is-- but when what I'm pining for is an amazing egg salad sandwich in LA (or close enough), it's hard to be Pollyanna.

                                      1. re: pickypicky

                                        WOW, what a great example of an egg salad sammie, forget the old school classic. Hint; You can always take the Surf Liner to LA.

                                        1. re: cstr

                                          For me, that egg salad wasn't cooked enough..
                                          I like doing egg salad open face on lightly toasted rustic bread fwith some chervil.
                                          Mayo only with maybe a dash of dijon..sea salt and fresh black pepper..

                                          I love taking the train up to LA..wouldn't it be nice if there was a dining car with great food and drinks.

                                          1. re: Beach Chick

                                            I'd settle for allowing one to BYOB - you could grab a few growlers from the Solana Beach or Carlsbad Pizza Ports and really ride the Surfliner in style...

                                            1. re: RB Hound

                                              Growlers would work..
                                              ; )

                                              1. re: RB Hound

                                                I'm not sure BYOB is "allowed," but I've done it several times without incident.

                                2. I think DZ Akins (on Alvarado Rd, right off of 70th) does egg salad sandwiches. I am not vouching for it, I haven't even had it, but I'm pretty sure it's on their menu. Be forewarned, it will be a very large sandwich, not as oversized as Hash House but bigger than a typical sandwich.

                                  1 Reply
                                  1. re: DiningDiva

                                    The egg salad at DZ Akins was very enjoyable to our 2 year old. It did not appear to have anything besides eggs and mayo. The portion from the kid's menu would have been appropriate for an adult.

                                  2. I vote Cheese Shop in La Jolla Shores....just simple...properly cooked eggs, just enough mayo, and I think dijon,kind of chunky....mmmm

                                    1 Reply
                                    1. re: plantman

                                      Ah! I've not been to the downtown CS in years, but I remember they had a great one.

                                    2. Late notice, but I just now saw this. Looks delish...at El Take It Easy.

                                      Egg salad sammy! Pastures hen egg, house mayo, house rustic sourdough, Asian microgreens, romaine. Part of our $20 3-course veg dinner tonite. http://instagr.am/p/QDvIXCvnwI/

                                      3 Replies
                                      1. re: foodiechick

                                        a beaut! thanks for the photo!

                                        1. re: foodiechick

                                          Wait a minute, Jay said he didn't do an egg salad anymore. Maybe he put this one on the menu just for you?

                                          1. re: RhonelyInsanediego

                                            It was a one-day thing as a lark.

                                        2. not sure if it has been mentioned but I just saw which addiction has a "BACON AND EGG SALAD WITH CELERY HEART AND DIJON"

                                          all their meats are roasted in house...not sure what that means for the bacon.

                                          1. It's not a heavy duty organic-sustainable-hand-crafted blah blah blah level of sandwich, but The Gourmet Bagger does a pretty good Egg Salad Sandwich. Not too much mayonnaise and the egg was diced perfectly, not smashed to a sad pulp.

                                            1. Café Shiraz inside the Mission Valley YMCA. Ask Shiraz himself to make it fresh with a side of personal lament. Totally non-local, unsustainable and middling, but EXACTLY what I want in an ESS.

                                              Cheers!

                                              1. add Chez Nous in the Miramar area to the list of places offering an egg salad sandwich. Pretty straight forward - egg, dijon, mayo, s/p, green onion.

                                                Chez Nous is located right off the Carroll Canyon exit from the I-15, in the same little complex with the highly visible Carl's Jr. Tiny place, good food, fair prices.