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Egg Salad sandwich with chips! Totally inspired by NY Times Cooking and Teri from No Crumbs Left. Crunchy, flavorful and oh so good!
Print Recipe

Egg Salad Sandwich with Chips

Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Main or Snack
Cuisine: American
Keyword: egg salad, egg salad sandwich
Servings: 2

Ingredients

For the Thousand Island Dressing:

  • 1 cup mayonnaise
  • 1/4 cup onion blended or pulsed in a food processor or finely chopped
  • 2 to 3 tablespoons ketchup
  • 2 to 3 tablespoons sweet pickle relish or bread and butter pickles finely chopped
  • 1 teaspoon lemon juice
  • 1/2 to 1 teaspoon smoked paprika
  • 1/2 to 1 teaspoon kosher salt

For the sandwich:

  • 5 large eggs
  • 1 to 2 tablespoons mayonnaise
  • 1 to 2 teaspoons Dijon mustard
  • salt and pepper
  • 4 slices bread any kind*, toasted
  • Romaine lettuce
  • pickled red onions**
  • potato chips any kind***

Instructions

For the Thousand Island Dressing:

  • Using a small mixing bowl, mix together ingredients and taste and adjust anything as needed. Store leftovers in an air tight glass container with lid.
  • This dressing is ready to eat as soon as you mix it, but the flavors get better after 24 hours in the fridge. For a sweeter dressing, add a little more sweet pickle relish. For best results, enjoy within 1 week.

For the egg salad:

  • Bring a pot of water with your eggs in the pot, to a boil over high heat. Once boiling, turn heat to low and let boil for 8 minutes. As soon as the eggs are ready, remove from hot water directly into an ice bath. Let the eggs sit for just a few minutes and peel. Set aside.
  • Chop up the hard boiled eggs and place into a mixing bowl. Add some mayonnaise, dijon mustard, mix and taste. Adjust anything as needed. Season with salt and pepper to taste and set aside again.
  • To make the sandwich: spread some Thousand island dressing on one side of one piece of toasted bread (if you want even more thousand island flavor, spread on one side of both pieces of bread). Add the egg salad, lettuce, pickled red onions and the chips. Gently press the chips down so they crack and stick to the sandwich more. Place one side on top of the other. Repeat and make the second sandwich.
  • Wrap sandwiches in parchment paper if desired, slice and enjoy!

Notes

*I like the Canyon Bakehouse gluten free bread
** Pickled red onions recipe here
***I used the Siete nacho grain free tortilla chips