A simple egg salad sandwich is a top-notch choice on those lazy days when you're not up for cooking a big meal. With all the ingredients on hand, you can whip one up in less than 10 minutes. Just mix chopped hard-boiled eggs with a creamy, flavorful dressing made from mayo, Dijon mustard, vinegar, herbs, and maybe some cottage cheese for an extra protein-rich egg salad, then slap it between two slices of bread ... and voila! It's no wonder this sandwich is a go-to comfort food for many.
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But here's the deal: Not all egg salad sandwiches are created equal. The secret? It's all about the bread. Some people prefer soft, fluffy bread that lets the egg salad shine, while others like a bit of crunch or bread that adds its own flavor to the mix. So, before you assemble your sandwich, consider the flavor and texture you're craving and choose your bread wisely from the bakery.
It depends on what kind of flavor and texture you want
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If you want a sandwich that doesn't make a mess when you eat it, classic white bread or soft whole-grain is your best bet. The soft texture acts like a cozy pillow for the egg salad filling, ensuring it stays put when you take a bite so that there are no eggy spills on your lap! While both are great choices, many lean toward whole-grain since it's less processed, and itsflavor pairs beautifully with egg salad. For an extra indulgent twist, you can also try milk bread or brioche. They'll amp up the richness, although with brioche, it's more like an egg salad roll than a sandwich.
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In the mood for some experimenting today? Give potato bread or croissants a shot. Potato bread's fluffy, slightly sweet taste complements the egg salad quite nicely. And as for the croissant, well, the crumbly texture offers a whole new tasting experience that can be a fun and tasty departure from the usual egg salad sandwich— especially handy when you've got a lone, purposeless croissant hanging out in the fridge!
Crunchier breads also work, but not ideal
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Look, when it comes to making your egg salad sandwich, there's no such thing as the "worst" bread. It all boils down to what you enjoy. If a particular bread tickles your taste buds when paired with egg salad, go for it!
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That said, some bread types might appeal more to people who want a bit of contrast in their sandwich experience. Loaves with crunchy, tough textures like multigrain or rye can be a bit challenging to bite through, so the filling can sometimes spill out and make a mess. But for some, who love the taste of multigrain and rye's unique earthy flavors juxtaposed against egg salad, these breads add a satisfying crunch and taste. If you don't crave that contrast and are more about savoring the egg salad filling, intensely flavored breads like a seeded bagel orfresh-baked sourdough bread probably aren't very good picks. Their strong flavors can interact with the delicate taste of the salad, leading to a less satiating bite.
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But hey, there's no wrong choice here. The key is to pick a bread that suits your preferences. Whether you prefer a plain loaf for balance, flavored bread for extra tastiness, or a heavily textured one for a satisfying crunch, go with whatever makes you happy!
If you want a sandwich that doesn't make a mess when you eat it, classic white bread or soft whole-grain is your best bet. The soft texture acts like a cozy pillow for the egg salad filling, ensuring it stays put when you take a bite so that there are no eggy spills on your lap!
White Bread: Classic white bread is a common choice for egg salad sandwiches. Its soft texture complements the creamy consistency of the egg salad. Whole Wheat Bread: For a healthier option, whole wheat bread adds a nutty flavor and provides additional fiber.
To keep the texture of your egg salad sandwich intact, place two large (and dry) pieces of lettuce between the filling and the bread. The leaves will create a barrier that will keep your bread from soaking up the moisture of your egg salad filling, ensuring a dry and appetizing texture for longer periods of time.
According to the USDA, egg salad that's been stored properly in the fridge will be good for three to five days. To maximize that timeframe, use an airtight container and place the egg salad in the coldest part of the fridge promptly. Make sure your fridge is set to 40 F or lower.
You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.
What Makes Egg Salad Watery? Every ingredient that goes into egg salad has water in it. Salt and sugar in the dressing draw the water out of the ingredients as they sit, and they make your egg salad watery regardless of whether it's in the fridge or in a sandwich.
The egg salad itself can get watery after it sits for a while, though. To counter this tendency, make sure the eggs aren't overcooked, chill them well before chopping, and add a tablespoon of very fine bread crumbs to the salad. Your choice of bread can make or break an egg salad sandwich.
Bread: Do not limit yourself to the sliced white bread on your counter right now. Play around with different varieties for each sandwich you make. Pair flavorful, herby breads with saltier meats; conversely, choose salty rye horns or pretzel sticks to complement mildly flavored meats.
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