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Classic Kosher Egg Salad Sandwich Recipe

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Pareve

A good egg salad is creamy without being heavy and has enough crunch to keep each bite interesting. This version uses mayonnaise and yellow mustard, a splash of dill pickle juice for tang, and fresh dill, celery and red onion, served on challah or rye.

Perfect Hard-Boiled Eggs

Start the eggs in cold water covered by about an inch, bring it to a full boil, then turn off the heat, cover and let them sit for 12 minutes. Move them straight into an ice bath. This gives you firm whites and bright yellow yolks with no green ring, and the shells peel more easily. Chop the eggs by hand rather than mashing them completely, so the salad keeps some texture.

Kosher Notes

Egg salad is pareve. Use mayonnaise and pickles with a reliable hechsher, and check each egg for blood spots as you crack or peel it, discarding any that have them.

Make-Ahead

Egg salad keeps covered in the fridge for up to 2 days; stir in the celery on the day you serve it so it stays crisp. Add an extra tablespoon of mayonnaise for a creamier texture, or swap the pickle juice for a splash of white vinegar.

Classic Kosher Egg Salad Sandwich Recipe
This classic kosher egg salad sandwich combines perfectly cooked eggs with creamy mayo, fresh dill, and a secret splash of pickle juice for the ultimate comfort food lunch.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 sandwiches
Course: Brunch, Lunch
Cuisine: American, Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/3 cup mayonnaise use kosher certified brand
  • 1 tablespoon yellow mustard
  • 1 tablespoon pickle juice from kosher dill pickles
  • 2 tablespoons fresh dill finely chopped
  • 2 stalks celery finely diced
  • 1/4 medium red onion finely diced
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 8 slices bread challah, rye, or your preference
  • 4 leaves lettuce optional, for serving

What I use for this recipe

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Method
 

  1. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat.
  2. Once boiling, immediately remove from heat, cover the pot, and let stand for exactly 12 minutes.
  3. Meanwhile, prepare a large bowl of ice water. After 12 minutes, transfer eggs to the ice bath using a slotted spoon. Let cool completely, about 10 minutes.
  4. Peel the eggs under cool running water, starting from the larger end. Pat dry with paper towels.
  5. Place 6 eggs in a large bowl and mash with a fork, leaving some chunky pieces. Finely chop the remaining 2 eggs and add to the bowl.
  6. Add mayonnaise, mustard, and pickle juice to the eggs. Mix gently to combine.
  7. Fold in the chopped dill, celery, and red onion. Season with salt and pepper, then taste and adjust seasoning as needed.
  8. Cover and refrigerate for at least 30 minutes to let flavors meld, or up to 2 days.
  9. To serve, divide egg salad among 4 slices of bread, top with lettuce if using, and close with remaining bread slices. Cut diagonally and serve immediately.

Notes

The egg salad can be made up to 2 days ahead and stored covered in the refrigerator. For best texture, don't add the celery until the day you plan to serve it. If you prefer a creamier consistency, add an extra tablespoon of mayonnaise. The pickle juice adds a subtle tang, but you can substitute with a splash of white vinegar if preferred.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 25g 32%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 375mg 125%
Sodium 650mg 28%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 16g 32%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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