Egg Salad Sandwich Recipe | Video

Looking for an easy and tasty egg recipe? Then try this delicious egg salad with caramelized onions. Boiled eggs are tossed with mayonnaise, dijon mustard and onions to make creamy and yummy dish.

Caramelized onions add a beautiful flavor to this simple recipe. You can serve it as a salad over greens or as a sandwich. Perfect to make ahead and pack for lunchboxes.

About the Recipe

As a vegetarian family, we love eggs and it is our preferred source of protein. This egg and lentil curry and Balbuljata are some of our favorites.

Egg salad sandwich is my favorite to order at delis. A habit I picked up in Grad school way back when. Over the years, I started making it at home.

Onion in egg salad is quite common. But I am not a big fan of raw onions, so I add caramelized onions instead. They add a nice sweet taste to the tangy salad. The combination of creamy and tangy mayo with sweet onions is amazing.

I use the instant pot to boil my eggs. It is an easy and foolproof method. Peeling is such a breeze with this. Details are in the recipe card. Instructions for quick caramelized onions is also included below.

I like to serve the egg salad over greens or with bread or wrap. It is great to make ahead of time and pack for lunches.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make the egg salad with caramelized onions:

• Eggs - boiled, peeled and chopped. You can make these ahead of time.
• Mayonnaise - Feel free to use low fat or regular mayo. Greek Yogurt is an acceptable alternative. You can also use half and half of mayo and yogurt.
• Dijon mustard & hot sauce
• Onions - I love using yellow or red onions but feel free to use whatever variety you have.
• Garlic, dried thyme, salt & pepper

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Pour 1 cup water into the Instant Pot and place as many eggs as you can on a steamer rack. Lock the lid and put the steam valve in Steaming. Cook on High pressure for 5minutes.

Once the timer goes off, natural release for 5 minutes, then quick release the reminder. Remove the eggs into a bowl of cold water for 5 minutes. Then peel and use.

Make Caramelized Onions

Heat oil in a medium sauté pan on medium-low flame. Add onions and a pinch of salt. Cook, stirring occasionally until onions are nicely browned and caramelized, about 15-20 minutes.

Add the minced garlic and thyme; cook for couple of minutes. Season the onions with salt and pepper. If the onions start to stick to the pan, add a couple of tablespoons of water and scrape up the brown bits. Once completely cooked, set the onions aside until cooled.

Make Egg Salad

Chop the cooled eggs and place them in a medium size bowl. Stir in the caramelized onions, mayo, dijon, salt, pepper and hot sauce. Mix well to combine.

Serving Ideas

Here are a couple of ideas on how to serve this egg salad:

• Serve it over a greens like baby spinach or arugula or mixed greens.
• To make a fancy breakfast sandwich, toast some whole wheat bread. Place some baby spinach or chopped cucumbers. Top with the egg salad another piece of toast. Enjoy!!

Expert Tips

• To boil/ steam eggs in the Instant Pot, remember the 5-5-5 rule. 5 minutes on high pressure, 5 minute pressure release and 5 minutes cool down.
• Store boiled eggs in an airtight container for up to 5 days in the fridge. Make sure to cool them completely before placing them in the fridge.
• Feel free to use low fat or regular mayo. Greek Yogurt is an acceptable alternative. You can also use half and half of mayo and yogurt.
• I love using yellow or red onions but feel free to use whatever variety you have.
• Egg salad with green onion is also another variation to try. Sub regular onion with sautéed scallions for another tasty recipe.
• Caramelized onions can be made up to 2~3 days ahead of time.
• Store any leftover egg salad in an airtight container for up to 2 days.
• If bringing this egg and onion sandwich in lunch, then make sure to keep in chilled in an insulated lunch bag. Since the recipe has mayo, it might go bad if left outside for too long.

You might also like

Here are few more delicious vegetarian sandwich recipes that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Egg salad with Caramelized Onions

Easy and delicious recipe for egg salad with caramelized onions. Boiled eggs are tossed with mayonnaise, dijon mustard and onions.

Author: Pavani

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Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Course: Salad

Cuisine: American

Servings: 4 servings

Ingredients

1x2x3x

• 4 Boiled Eggs, cooled and peeled
• 1 tablespoon Olive Oil
• 1 large Onion, thinly sliced
• 1 Garlic clove, finely minced
• ½ teaspoon Dried thyme
• 2 - 3 tablespoons Mayonnaise
• 1 teaspoon Dijon mustard
• ½~1 teaspoon Hot sauce, adjust as per your taste preference
• To taste Salt & Pepper

Instructions

Instant Pot Boiled Eggs:

• Pour 1 cup water into the Instant Pot and place as many eggs as you can on a steamer rack. Lock the lid and put the steam valve in Steaming. Cook on High pressure for 5minutes. Once the times goes off, natural release for 5 minutes, then quick release the reminder. Remove the eggs into a bowl of cold water for 5 minutes. Then peel and use.

Make Caramelized Onions:

• Heat oil in a medium sauté pan on medium-low flame. Add onions and a pinch of salt. Cook, stirring occasionally until onions are nicely browned and caramelized, about 15-20 minutes.

  Add the minced garlic and thyme; cook for couple of minutes. Season the onions with salt and pepper. If the onions start to stick to the pan, add a couple of tablespoons of water and scrape up the brown bits. Once completely cooked, set the onions aside until cooled.

Make Egg Salad:

• Chop the cooled eggs and place them in a medium size bowl. Stir in the caramelized onions, mayo, dijon, salt, pepper and hot sauce. Mix well to combine.
• Serve over a salad or between toasted whole wheat bread.

Video

Notes

• To boil/ steam eggs in the Instant Pot, remember the 5-5-5 rule. 5 minutes on high pressure, 5 minute pressure release and 5 minutes cool down.
• Store boiled eggs in an airtight container for up to 5 days in the fridge. Make sure to cool them completely before placing them in the fridge.
• Feel free to use low fat or regular mayo. Greek Yogurt is an acceptable alternative. You can also use half and half of mayo and yogurt.
• I love using yellow or red onions but feel free to use whatever variety you have.
• Egg salad with green onion is also another variation to try. Sub regular onion with sautéed scallions for another tasty recipe.
• Caramelized onions can be made up to 2~3 days ahead of time.
• Store any leftover egg salad in an airtight container for up to 2 days.
• If bringing this egg and onion sandwich in lunch, then make sure to keep in chilled in an insulated lunch bag. Since the recipe has mayo, it might go bad if left outside for too long.
• Here are a couple of ideas on how to serve this egg salad:
  • Serve it over a greens like baby spinach or arugula or mixed greens.
  • To make a fancy breakfast sandwich, toast some whole wheat bread. Place some baby spinach or chopped cucumbers. Top with the egg salad another piece of toast. Enjoy!!

Nutrition

Calories: 245kcal | Carbohydrates: 5g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 190mg | Potassium: 127mg | Fiber: 1g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg

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