Egg Salad Sandwich
Recipe source: Elise Bauer / Simply Recipes. The historical TastyMaza posting byline is not a claim of original recipe authorship. The ingredient quantities are retained from the historical post. The functional instructions and editorial notes below were written for this update on 2 November 2026; they are not recovered historical prose. TastyMaza has not independently kitchen-tested this editorial version.
This one-egg sandwich combines a cold egg filling with celery and toasted rye. Prepare the filling first and assemble close to serving so the toast retains its texture.
Historical ingredient list
- 1 hard-boiled* egg (large), peeled and chopped
- 1-2 Tbsp mayonnaise (to taste)
- 2 Tbsp chopped celery
- 1 Tbsp chopped green onion
- Curry powder (to taste)
- Salt and pepper (to taste)
- 1 leaf of lettuce
- 2 slices dark rye bread, toasted
Preparation — current editorial instructions
- Start with a fully hard-cooked egg, with firm white and yolk. Cool, peel and chop it.
- Combine egg, mayonnaise, celery and green onion. Stir in curry powder, salt and pepper to taste.
- Toast the rye. Place lettuce on one slice, add the filling and close with the second slice.
Handling and ingredient notes
Keep the filling cold. Refrigerate egg salad at 4°C (40°F) or below and use within 3–4 days; a shorter ingredient use-by date takes precedence.
Allergen and dietary check: Egg, wheat/rye and any allergens in the mayonnaise. The old preparation note also listed an optional ½ teaspoon vinegar and salt in the egg-boiling water; these are not sandwich-filling ingredients.
Use the FoodSafety.gov temperature chart, cold-storage chart and handling guidance for current safety checks.