This is my go-to recipe for Egg Salad sandwiches that may be familiar to a Tim Hortons Egg Salad Sandwich. You can eat this all by itself in a bowl like the Eggs and Toast recipe, as a sandwich on Buttered Bread or a Sub Bun, or on a wrap for an Egg Salad Wrap.
Servings: 4 servings
Equipment
- 1 Pot
- 1 Mixing Bowl
Ingredients
- 8 Slices Bread - Buttered
- 8 Hard-boiled Eggs
- 2 Tbl Minced Onion - or Shallots
- 4 Tbl Celery - diced or minced based on preference
- 1/4 tsp Salt - or to taste
- 1/2 tsp Black Pepper - or to taste
- 1/2 tsp Mustard powder
- 1/4 C Mayonnaise - or to your liking
Instructions
- Boil, Peel and Chop the Eggs up to desired size and combine with remaining ingredients. Adjust seasoning.
- Spread unto Buttered Bread and slice in half to serve right away, or into slice into quarters, lay out on a tray and wrap or cover to refrigerate if serving as a Sandwich Platter tray.For a Tim Hortons Style Egg Salad Sandwich, serve on a Sub Bun with Lettuce and sliced Tomatoes.
Notes
If you have your hands on JAH Poly Seasoning, Add 1 tsp or more to the Egg Salad.
You can use Dijon Mustard in place of mustard powder.
You can optionally add in Chives, Dill, Green Onions, Horseradish, Lemon Juice, etc...
Can be used for Deviled Eggs too, with added Acid for some Zing.
For Extreme Egg Lovers. Add a pinch of Black Salt.
You can also serve this in a bowl with some buttered toast on the side, as in the Eggs and Toast recipe.