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Egg salad: how many eggs per sandwich?

One seems kinda skimpy. I suppose it depends how much filler is added.

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  1. Filler matters, as does the size of the bread used, and most importantly, your appetite. :)

    My rule of thumb is 1.5 eggs per sandwich. I rarely hard-cook less than 3 eggs, anyhow.

    1. I use no filler (eggs, mayo, a dot of mustard, s&p) and we have REALLY big bread so almost two per sandwich. But, when I take a bite, I want some to 'goosh' out the opposite side which I then lick off.

      1 Reply
      1. Since there really isn't anything in my egg salad but eggs, mayo and relish, 2 eggs for this girl.

        1. As much as you can get on two big slices of rye with crisp lettuce and fresh tomato slices and ground pepper - and a You Bet chocolate egg cream. Don't forget the Utz chips. That's egg salad.
          CP

          9 Replies
            1. re: c oliver

              Tomato is anathema to those who worship at the Church of Egg Salad. There are still those who speak of the time of the Great Lettuce Schism with melancholy sighs.

              1. re: mcsheridan

                OK...Mea culpa on the blasphemy and impetus for schism. Let me eggsplain:
                After banishment by Pope Humpty II, I took solace in "Degustibus non est disputandum" and moved to Orleans and did it my way. Still crazy after all these years.

                However, I withheld confession of my deep penchant for whole wheat bread heaped with egg salad, a mound of crisp water cress and microtome-sliced red onion as this surely would have been grounds for eggscommunication from CHOWHoundia.
                CP

                1. re: mcsheridan

                  lettuce and tomato on egg salad sandwich? heresy! ;-). i mean, m-a-y-b-e i can imagine some crunchy iceberg...but just if i squint my eyes.

                  1. re: alkapal

                    Oh, you should try it once alkapal, it is great and gives one the impression that they're not just eating a bunch of mayo and eggs!

                    1. re: rudeboy

                      what, something wrong with just a bunch of mayo and eggs? LOL

                      ok, i'll try it!

                    2. re: alkapal

                      I love tomatoes, but never on egg salad. If I have it, a few carefully trimmed (no spine) Romaine leaves, but (here comes the possible heresy) I mix the mayo half and half with Miracle Whip. Hey, it is salad dressing!

                      1. re: grampart

                        i am not a miracle whip hater. growing up, my then-married sister made a chopped iceberg and tomato salad (good florida produce) with it, and i love it to this day.

              2. On a side note, I like to make devilled eggs and then chop them up for egg salad sandwiches.

                9 Replies
                1. re: sandylc

                  On purpose? Or are you saying you sometimes have that great rarity, Leftover Deviled Eggs?

                  1. re: mcsheridan

                    I like devilled eggs better than egg salad sandwiches; hubby loves egg salad sandwiches - some for me, some for him!

                    1. re: mcsheridan

                      yes, i've never heard of "leftover" deviled eggs either. i don't believe they exist. i put them in the realm of bigfoot and the chupacabra.

                      1. re: alkapal

                        Never seen it in my lifetime. I think that I'll have a better chance of seeing a chupacabra.

                    2. re: sandylc

                      Depending on "bread" (slices or a roll), I would just smoosh a few deviled eggs in between bread and go from there.

                          1. re: c oliver

                            Uh, or freshly made, some for me to eat, and some for hubby's sandwich - ?

                      1. re: ipsedixit

                        Really big bread or REALLY thick sandwich?

                        1. re: c oliver

                          Both.

                          Go big. Or go home.

                          Slightly (emphasis on slightly) toasted Texas Toast or Onion Bun.

                          1. re: ipsedixit

                            Ooh, those sound really good.

                            We're heading to the Bay Area and I'll be taking Truckee Sourdough.

                            1. re: c oliver

                              Love sourdough.

                              But just doesn't work for me with egg salad. The tang is a bit too intrusive. Almost a distraction.

                              1. re: ipsedixit

                                But with the little bit of Dijon mustard I use I think it's great. But honestly? I don't think I've had an ESS that I didn't like :)

                      2. I figure 2 per sandwich and I am very fond of egg salad on Pumpernickel.

                        6 Replies
                        1. re: JoeBabbitt

                          I like that combo, with diced red bell pepper studding the egg salad.

                          1. re: mcsheridan

                            I cannot have anything crunchy in my egg salad, unlike tuna. When I crunch something while eating egg salad, I always think it's a piece of shell.

                            1. re: roxlet

                              Nasty business, that. I ensure against that possibility by giving each hard-cooked egg a very brief rinse before drying on paper towels, then chopping.

                              1. re: mcsheridan

                                Yeah, it doesn't matter; it's more the idea. When I was little, it would make me gag, lol! I don't have that strong a reaction now, but I still don't like crunchy things in my egg salad.

                                1. re: roxlet

                                  I can still remember the feeling of getting that shell fragment. Sets your teeth right on edge and spoils the sandwich.

                        2. I think an ice cream scoop is a good amount to put on a sandwich and would think 1.5 per sandwich.

                          1 Reply
                          1. re: Ruthie789

                            But then it would depend the size of your ice cream scoop!

                          2. This thread is a winner. Love the responses and reactions.

                            I'd say 2 but if I make 8 eggs I normally toss 3 yolks. Don't forget the sriracha!

                            2 Replies
                            1. re: carrytheone

                              Toss those yolks over here; I'll super-fortify my salad. :)

                              1. re: mcsheridan

                                All yours. I love egg yolks runny but cooked I rather add calories via bacon.

                            2. Hellmann's Mayo site says 2 eggs. But they incorrectly add onion, so I'm not sure they're reliable.
                              http://www.hellmanns.com/recipes/reci...

                              6 Replies
                              1. re: MidwesternerTT

                                I add minced white onion. I'm reliable with egg salad. :)

                                1. re: Berheenia

                                  I like white or red onions in my ESS. I like the crunch!

                                  1. re: carrytheone

                                    I'll put either in egg salad, but only if I'm currying it. Plain egg salad gets fine dice celery.

                                  2. re: Berheenia

                                    I add green onion, celery, chives, and parsley. And celery seed. And pepper and a dash of salt. And the juice of a lemon.

                                  3. re: MidwesternerTT

                                    They're also a bit excessive in the amount of mayo; not surprisingly for a back-label recipe from any food purveyor, they maximize the quantity of their own product.

                                    1. re: MidwesternerTT

                                      I'd choose 1-1.5, but would go with more if I didn't mind leftovers (which I don't). Or, If one is a purist, then more egg might be necessary. I put a lot of other ingredients that bulk it up.

                                    2. How big are the eggs? 1 large might seem skimpy so buy jumbo!

                                      1 Reply
                                      1. re: Berheenia

                                        Always jumbo unless it's fresh eggs from a local source. Then I conserve the precious commodity.

                                      2. Depends upon the size of the bread slices and the sizes of the eggs. One large egg can work if you have normal bread, but most sliced bread these days is oversized and 1 1/2 or 2 usually gives a better proportion. What on earth do you mean by "filler", bread crumbs (a restaurant I worked in added them to stretch tuna salad)? All I put in egg salad is chopped egg, a dab of mustard, mayonnaise to bind, and sometimes a bit of chopped olive.
                                        By the way, the best way to hard-cook eggs so they practically peel themselves is to steam them ABOVE water in a pressure cooker on low for 5 minutes, then natural release and shock in ice water.

                                        4 Replies
                                        1. re: zeldaz51

                                          Filler for egg salad is commonly one or more of the following: diced celery (my favorite), minced onion or scallions, radishes, chopped ham or bacon, diced carrot, red bell pepper, even nuts. For myself, celery is sufficient unless it's Curried Egg Salad. I've never seen any home cook add in any kind of bread filler, ever.

                                          1. re: mcsheridan

                                            I think KaimukiMan was referring to "other things" for filler, not bread. Olives, celery, and all the other things mentioned above. At least that's the way I took it.

                                            1. re: rudeboy

                                              Agreed; it was Zelda who raised the bread issue, not me.

                                          2. re: zeldaz51

                                            I've seen mayo, relish, celery, olives, onions, yogurt, pimentos, cream cheese, hummus, radish, cottage cheese, ricotta, curry paste, shredded cheese - not all on the same sandwich mind you. Oh, and of course bacon bits. Some people apparently can't conceive the idea of eggs without bacon.

                                          3. you're right depends on a few factors. size of bread, what goes inside salad, your appetite < how hungry you are.

                                            I usually make a batch so 2 more can be made for later. 5-6 eggs depending on size covers 3 sandwiches.
                                            I don't add fillers, tried a couple of times to mix egg salad with tuna salad because it was on a cooking show. just don't like it, don't wanna like it, it's not me so that's out.
                                            eggs salt&pepper mayo that's it @ this household.

                                            1. Depends on the bread, but it's hardly worth the trouble making egg salad with one egg. The best egg salad has extra yolk, so start with two eggs plus one yolk. This will make one generous sandwich.

                                              1 Reply
                                              1. re: GH1618

                                                gramma made her egg salad with all yolks no whites, salt no pepper smallest pinch dry mustard, small squeeze of lemon, mustard + a little mayo-best I ever had bar none

                                              2. Great input. I guess I could have mentioned it's for a get together and I'm assigned to make one loaf of breads worth of sandwiches. At say 10 sandwiches (to be quartered) a dozen eggs isn't going to be enough. 18 - 24 would be better - and leave me with leftovers. :-)

                                                2 Replies
                                                1. re: KaimukiMan

                                                  Now you tell us! :D

                                                  Yup. Make two dozen. Fill 10-12 sandwiches generously. Hold back for the chef anything that doesn't fit. :)

                                                  1. re: KaimukiMan

                                                    What can I say? This is the best egg salad ever. It's not my word for it, it's Leibowitz's, who has since gone to the Great Beyond, where I just know he checks out his egg salad recipe from time to time to make sure I'm still honest.
                                                    Three eggs for two people. A 1-inch square of green pepper chopped as fine as I have patience for. Three scallions, chopped, white part and a little ways up the green depending on my mood. Hellmann's mayo (nothing else ever found in this house). A little salt and ---VERY important --- a little white pepper. Has to be white. Goes on toasted whole wheat, or Carr's crackers. Or if you're feeling austere, just eaten by the spoonful. Tomatoes are nice sliced up separately (here it's only Kumatos ever, unless it's midsummer and we have access to rare ripe garden tomatoes).
                                                    Just had lunch --- and I'm hungry again.