"All salads are not created equal. They can be ruined by unevenly cut up eggs, chunks of cheese that are too big, or too much mayonnaise. This is a hearty spread with just the right amount of mayonnaise."
- Beata Nicholson
Need to feed a basketball team or 4-6 friends gathering mushrooms? Can I interest you in a tangy egg salad sandwich?
Sometimes you don't have time to mess around, but you do anyway. Why not? If you make a mistake or it doesn't look perfect, Fuggetaboutit! It's egg salad or pikantiška mišrainė.
Just don't be fooled. There's good egg salad, and then there's great egg salad.
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Taste Lithuania
This tangy egg salad sandwich recipe is from Taste Lithuania by Beata Nicholson.
Traditionally, this salad is made using only eggs, cheese, garlic, and mayonnaise, but I suggest slicing in some cucumber. This refreshing touch is the only way to improve it.
My friend Vita recommends making this salad in winter, when garlic is such an important antiviral agent, and spreading it on pan-toasted Italian bread. But I prefer this salad on oven-toasted white bread, or on good, tasty black bread.
related recipe!
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How to Make an Egg Salad Sandwich
Ingredients
- eggs
- cheese - any parmesan-type cheese will work
- garlic
- mayo - use your favorite mayonnaise for best results
- cucumber
- lemon - you'll need lemon juice for these egg salad sandwiches
- salt
- black pepper - freshly ground is preferred
- bread - black bread, toasted baguette, or Italian bread is recommended
Food Allergy or Substitution Needed?
Click the buttons below to ask AI how to alter it for your diet!
Equipment
Hard-Boil the Eggs
Wash your hands with soap and water. Place enough cold water in a pot to submerge the eggs. Place the eggs in the pot. Turn the heat to high.
Once the water is boiling, cook the eggs for 8 minutes. Turn off the stove when finished. Add cold water to the pot to stop the cooking process.
Once the eggs have cooled, use a spider strainer to transfer the eggs to a clean bowl.
Grate the Cheese
While the eggs are cooling, grate the cheese using a cheese grater.
Peel & Grate the Eggs
Peel the eggs and grate them.
Peel & Chop the Garlic
Use a knife and cutting board to peel and chop the garlic into fine pieces.
Peel & Cut the Cucumber
Peel the cucumber with a vegetable peeler. Use a knife and a cutting board to cut it in half. Remove the seeds and dice the cucumber.
Mix the Eggs, Garlic, Cheese, Cucumber, & Mayo
In a large bowl, combine the eggs, garlic, cheese, cucumber, and mayo. Use a spoon or spatula and mix until well-combined.
Add the Lemon, Salt, & Pepper
Squeeze the lemon juice into the egg salad. Add salt and pepper to taste.
Build the Egg Salad Sandwich
Use a knife and cutting board to slice the bread. Toast as desired. Spread the egg salad on a slice of bread. Place another slice of bread on top, and you're good to go.
free recipe!
Tangy Egg Salad Sandwich
Enough to feed a basketball team or a group of friends gathering mushrooms.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Europe.
Montessori Continent Boxes
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Tangy Egg Salad Sandwich
Equipment
- Spoon
Ingredients
- 8 eggs
- ⅔ lb parmigiano-reggiano cheese grated
- 4 cloves garlic
- 1 cup mayonnaise
- 1 cucumber medium
- ½ lemon juiced
- 1 pinch salt
- fresh black pepper
- 1 loaf bread black bread, toasted baguette, or Italian bread
Instructions
- Hard-Boil the Eggs: Wash your hands with soap and water. Place enough cold water in a pot to submerge the eggs. Place the eggs in the pot. Turn the heat to high. Once the water is boiling, cook the eggs for 8 minutes. Turn off the stove when finished. Add cold water to the pot to stop the cooking process. Once the eggs have cooled, use a spider strainer to transfer the eggs to a clean bowl.
- Grate the Cheese: While the eggs are cooling, grate the cheese using a cheese grater.
- Peel the eggs and grate them.
- Peel & Chop the Garlic: Use a knife and cutting board to peel and chop the garlic into fine pieces.
- Peel & Cut the Cucumber: Peel the cucumber with a vegetable peeler. Use a knife and a cutting board to cut it in half. Remove the seeds and dice the cucumber.
- Mix the Eggs, Garlic, Cheese, Cucumber, & Mayo: In a large bowl, combine the eggs, garlic, cheese, cucumber, and mayo. Use a spoon or spatula and mix until well-combined.
- Add the Lemon, Salt, & Pepper: Squeeze the lemon juice into the egg salad. Add salt and pepper to taste.
- Build the Egg Salad Sandwich: Use a knife and cutting board to slice the bread. Toast as desired. Spread the egg salad on a slice of bread. Place another slice of bread on top, and you're good to go.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/egg-salad-sandwich
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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