Some weekends, we go to our parents’ homes to join them for Sunday lunch. One time I brought home roasted chicken, but dad has prepared (a.k.a. bought) a lot of food so we had a lot of leftovers.
After cleanup, he asked me to make Egg Salad with chicken, and motioned at the leftovers. Well I know my dad likes to throw things together and add whatever he can find in the cupboard, but this one sounded really good. Makes me think why I’ve never done it before.
I’ve been making this ever since, and just now managed to actually measure the ingredients, instead of taking ten minutes tasting and revising the mixture. I guess that’s really partly why I blog–so that I stop trying to remember my own recipe proportions.
While making this, dad and I agree that pepper is the key to an egg salad / spread. In most dishes, we add just a pinch of pepper, but not on this one. He also likes the diced eggs bigger than usual (one egg diced into only 10-12 parts) and uses less mayo than I do, because he sometimes eats this without bread.
Chicken & Egg Salad Sandwich
- 2 medium hardboiled eggs, diced
- 1/2 cup cooked/rotisserie chicken, diced
- 4-5 tbsp mayonnaise
- 2 tbsp pickle relish, drained
- salt, sugar and pepper to taste*
- 4 pieces of sliced bread
- lettuce, optional
- In a small container or bowl, toss all ingredients together, except sliced bread and lettuce. Refrigerate (or let stand in room temperature if you don’t like a cold sandwich) for about 15 minutes.
- (Optional: Toast bread to liking.) Place lettuce on sliced bread and spread generous amounts of the egg salad mixture. Top with another sliced bread, cut diagonally in half and serve.
Make Ahead Note: Refrigerate mixture & consume within 2-3 days.