Egg Salad Sandwich
Mike 
This is definitely an upgraded version of the egg salad I grew up on. Creamy, tangy, and loaded with flavor from dill pickles, chipotle sauce, and a hit of Blazing Star All In One Seasoning. Whether you pile it onto toasted bread or scoop it straight from the bowl, this one’s a keeper.
📋Quick Recipe Card
| Prep Time | Cook Time | Servings | Difficulty | Flavor Profile |
|---|---|---|---|---|
| 20 minutes | 10 minutes | 4 | Easy | Creamy, Tangy, Savory |
🛒Ingredients
- 9 large eggs
- ½ cup mayonnaise
- 2 tablespoons mustard
- ¼ cup chopped dill pickles
- 1 tablespoon pickle juice
- 2 tablespoons chopped chives
- 1 tablespoon chipotle pepper sauce
- 1 tablespoon Blazing Star All In One Seasoning
- ¼ cup grated Parmesan cheese
- Toasted bread, for serving
🔥Step-by-Step Instructions
-
Hard boil the eggs
Place eggs in a pot of water and bring to a boil. Once boiling, reduce heat and cook for about 10 minutes. Cool completely before peeling. -
Separate yolks and whites
Slice the eggs in half and separate the yolks from the whites. -
Mash the yolks
Add the egg yolks to a bowl and mash them until smooth. -
Build the dressing
Stir in mayonnaise, mustard, chopped pickles, pickle juice, chives, chipotle pepper sauce, and Blazing Star All In One Seasoning. Mix until fully combined. -
Add the egg whites
Chop the egg whites and fold them into the mixture along with the grated Parmesan cheese. -
Chill the salad
Cover and refrigerate for at least 1 hour to let the flavors come together. -
Serve
Spoon the egg salad onto toasted bread for sandwiches or serve as a dip with crackers.
💡Pro Tips
- Chill time improves the flavor and texture significantly.
- Toast the bread for extra crunch and structure.
- Add crispy bacon bits for a smoky twist.
- Use brioche or sourdough for an even richer sandwich.
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