Eli Zabar’s Egg Salad Sandwich
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 sandwiches
- 8large eggs
- ⅓cup mayonnaise
- Salt
- pepper
- 1tablespoon chopped fresh dill
- 4slices bread
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
178 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 6 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 8 grams protein; 195 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.
- Step 2
Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.
- Step 3
In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make into sandwiches.
Private Notes
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Cooking Notes
Alyce Mantia Price
Here in the Memphis area is a spread I've never encountered elsewhere: "Egg 'n' Olive." To the above recipe add a couple of tablespoons of chopped green olives, the pimiento stuffed kind, drained. Give it a try!
Joan Abnett
Here in Australia, we often add a good quality curry powder to this, quite nice actually. A little finely minced onion is also a nice addition
Cheryl
This is a very basic egg salad filling. I like to add dill flavoured dijon, mayo, diced celery, green onions, white pepper, salt, and black pepper. To make it even more creamier you can add a tablespoon of Boursin chive cream cheese. Now you have a tasty, creamy filling. No need to run out and buy fresh dill.
barbara stahl
I am not a fan of dill in egg salad so I use chopped scallions, eggs, mayo (Hellman's), dijon mustard, black pepper, salt, a pinch of red pepper. It is really delicious. I love to serve it open-faced on toasted sourdough bread atop a bed of lettuce and chopped tomato.
Ray Ozyjowski
I just love that everyone has their own version - but the article is about Eli Zabar's version, the famed deli on the West Side of Manhattan. The comments section is for your experience with making HIS VERSION, and once done, then compare to yours. I stopped reading the comments when I realized that NO ONE even made this version.
Michael Embry
And here in Kentucky, I prefer using sweet pickle relish and perhaps a half-teaspoon of yellow mustard. Sometimes I add a few dashes of paprika, salt, and black pepper. I love egg salad sandwiches.
akc
Make the egg salad exactly as it is written. Just once, and then comment about how it could be better. I think it’s simply transcendent.
Doug Johnston
You will have better results with (and a far easier time peeling) the eggs if you take them cold from the refrigerator--place them in a steamer basket--and place the basket in a pot filled to just below the basket bottom with boiling water--cover the pot, steam for 15 minutes and then remove from heat and place in a bowl filled with ice water.
LH
PS:
I forgot to mention that, since my metabolism went missing a few years ago, I now replace half of the mayo with 0% Greek yogurt and use reduced fat mayo for the rest.
Compromises, compromises .... It's either that or slowly morph into a replica of my potato-shaped peasant forebears.
Fred Stone
here's what needs to be added--
one teaspoon Dijon mustard
two tablespoons of chopped chives or scallions
Islay
I add grated onion to my egg salad. My family loves that I make fluffy egg salad filling by using a micro plane to grate my eggs. Light and airy.
John
I love this method which just ran in the recent issue of Cook's Illustrated, I believe. Except it's only 13 minutes, not 15. Even fresh eggs peel easily and the eggs themselves are absolutely perfectly done, no green ring, and just PERFECT.
Stacey
Add thinly sliced cucumber on top! Delicious!
Spatterson
I'm an egg salad recipe coinisseur but I've actually never seen a recipe with this proportion of eggs and yolks. It makes me curious to try it. I think the point of the recipe might be that!
Eddie Lew
Egg salad with a few anchovies. Heaven.
Anna B
If you are going for a bread-less egg salad situation, stuff the left over egg whites with the salad, adding any of the scrumptious spicing ideas below. But I like it as is....
Eyefordetailz
This is delicious as is—I second the motion to have two lists of comments, one for those who followed the recipe and another for those who wish to simply comment upon the recipe!!
EB
I made it as written except I used tuna instead of eggs. The result was quite good but it was not anything like the egg salad I've had at restaurants! Next time I will try cooked noodles instead to see if that helps.
ErinsDad
This reminds me that I must fly south soon to replenish my supply of Duke’s mayo. Down to the last jar now.
maybz
This was fantastic for a quick weeknight meal, used paprika instead of dill cuz it’s what we had on hand (and how we like our deviled eggs!) and served up on challah rolls with oranges on the side… best of all, the puppies got a special snack of egg whites in their supper! Total win!
Ann Marie
Good basic recipe- made as directed with maybe a tiny bit more dill. 2 hungry adults ate this for an easy dinner on toasted bread with a side salad
CLewis
I very much like the fluffy texture of this recipe, but found the taste a bit bland. I added a teaspoon of Dijon mustard, and that made all the difference to me. As to the method of boiling the eggs, I slavishly followed the recipe, but never again. The eggs were difficult to peel as the shells and membranes stuck to the whites. Next time, I will drop the eggs in already boiling water, a method that yields smooth, easily peeled eggs.
Tanya
So simple and so good - no mods; used locally baked seeded rye for bread. Planning to use the leftover egg whites in Egg Romesco Salad.
Mo Schvantz
I like to substitute tomatoes in lieu of eggs. Works every time. Cut a beefsteak, add a healthy pinch of salt to the slices and some black pepper. Smear some mayonnaise on two slices of Wonder bread, place the tomatoes inside the slices along with the dill.
Laura D
This is very different than my home recipe, but it tasted like shear perfection made exactly as written. Served on fresh seeded rye bread, with an oh, so light smear of Hellman’s, Dijon, and a sprinkle of kosher salt. Super easy, and my new go-to.
Jessica
I was in the mood for a very basic, no frills egg salad sandwich and was going to make this exactly as written, but then one of the commenters below convinced me to add a touch of Dijon and fresh chives. I agree that this only enhanced the recipe. Still, I'm glad this recipe exists as a template for a delicious, simple egg salad.
LaurenNJ
My dogs love when I make this egg salad because they know the unused whites are going to be chopped into their kibble. Wonderful recipe, any alterations and it’s not the Zabars recipe, that’s what we’re reviewing here folks.
Lauren B
Always makes the perfect egg salad. Can always add stuff to it but this is the base recipe I always return to.
Mark Rizzo
I tried it exactly as written ... amazing considering its sheer simplicity. I might riff w/ some tarragon instead of dill next time.
InAPinch
First time making it, going to add into it more but good base starter.
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