Egg Salad & Arugula Sammies

4/26/2025

Prep Time: 15 Min
Cook Time: 10 + Min
Chill Time: 30 Min +

Yields: 2 Large Sammies / 3 Standard Sized

What You Need

Place your eggs in a pot and fill the pot with cold water to cover the eggs by about an inch. Set the pot on to the burner and bring it to a boil. Once boiled, let the eggs cook for 5 minutes. Remove them from the heat and cover for 5 mins. Prepare an ice bath and after the 5 or so minutes, strain the eggs and place them in to the ice bath while you prep everything else.
In a small mixing bowl, get your mayo, Dijon, and splash of vinegar whisked together.
Crack & peel your eggs. Once peeled, chop the eggs in to large pieces. I cut them in half lengthwise and then half again, and then 2 times approximately the opposite way. Add your eggs to the mixing bowl along with all of the rest of your ingredients, and start folding everything together until creamy and combined. Season to taste with salt & pepper. Cover the egg salad and refrigerate for a minimum of 30 minutes to let the flavours come together and to stiffen up the salad.

When you're ready to serve, give it a taste and determine whether it is seasoned to your liking. For service, I had this beautiful everything sourdough bread that was flavourful, super soft, while also being firm and hearty, and the slices were quite large, about 1 and a half times the size of a standard slice. If you're using standard sized multigrain or white bread, you'll likely get 3 sandwiches, but my slices were large which made it so I only got 2.
I didn't even butter my bread, but you certainly could. I piled egg salad on the bottom slice of sourdough and then topped it off with a couple good handfuls of arugula. Press on your tops, slice, and serve with a side of your fave tater chips.
Leftover egg salad can be refrigerated for 3 - 4 days.