Egg Salad Sandwiches Irish Style Recipe

As a professional food blogger, I’m excited to share my Irish Egg Salad, where hard-boiled eggs, ripe tomato, green onions, crisp lettuce and mayonnaise make savory sandwiches that celebrate classic Irish flavors.

I grew up thinking egg salad was a simple spread, but this Irish Egg Salad version makes you rethink everything. I pile fluffy, roughly chopped hard boiled eggs with a scatter of green onions and the first bite surprises me every time, like a memory that forgot it was ordinary.

Its bold without shouting, bright without trying too hard, and keeps you guessing which note will show up next. I cant tell you why it works so well, only that once you try it youll be wondering why every tea tray and picnic didnt have this already.

Ingredients

• Eggs bring rich protein and healthy fats, make sandwich creamy and filling.
• Mayonnaise adds fat and silkiness, raises calories, keeps texture smooth, not very sweet.
• Wholemeal bread gives fibre and complex carbs, keeps you full longer, youll notice.
• Tomato adds juiciness, vitamin C and acidity, brightens flavor and cuts fat.
• Fresh herbs add oniony, grassy notes, extra vitamins, make it taste lighter.
• Mustard gives tang and a little heat, cuts richness without being sweet.
• Scallions bring crunch and sharpness, low calorie, good fresh bite.
• Butter on bread helps toast evenly, adds richness, watch portions, calorie dense.

Ingredient Quantities

• 6 large eggs hard boiled
• 1/2 cup mayonnaise
• 1 tsp Dijon or English mustard
• 1 tsp fresh lemon juice
• 1 large ripe tomato
• 3 green onions scallions
• 4 large lettuce leaves butter or romaine
• 8 slices wholemeal or brown bread
• 2 tbsp unsalted butter softened
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh chives or parsley
• pinch paprika for garnish optional

How to Make this

1. Peel the 6 hard boiled eggs and roughly chop them, dont make them a paste, a few bigger pieces give better texture.

2. Thinly slice the 3 green onions and chop the 2 tbsp fresh chives or parsley; slice the tomato into thin rounds and pat the slices dry on paper towel so the sandwiches dont get soggy.

3. In a medium bowl mix 1/2 cup mayonnaise, 1 tsp Dijon or English mustard, 1 tsp fresh lemon juice, 1/2 tsp salt and 1/4 tsp freshly ground black pepper until smooth.

4. Fold the chopped eggs, green onions and chives or parsley into the mayo mixture, taste and tweak salt/pepper or lemon if needed.

5. Spread the softened 2 tbsp unsalted butter onto all 8 slices of wholemeal or brown bread, the butter helps seal the bread from moisture.

6. On 4 buttered slices arrange the 4 large lettuce leaves (butter or romaine) then layer the tomato slices on top, sprinkle a tiny pinch of salt if you like.

7. Spoon the egg salad evenly over the tomato-topped slices, press down lightly so it holds together.

8. Sprinkle a pinch of paprika over each sandwich for color if you want, then top with the remaining bread slices, butter-side down.

9. Cut sandwiches in half the way you like, serve right away or chill for 10 minutes to let flavors settle, garnish with extra chives or parsley.

Equipment Needed

1. Medium saucepan with lid for boiling the eggs
2. Medium mixing bowl for the mayo mix and folding the eggs in
3. Chef’s knife for roughly chopping eggs and slicing tomato and scallions
4. Cutting board (keep one side for veggies and one for bread if you can)
5. 1/2 cup measuring cup plus measuring spoons (tsp) for mayo, mustard, lemon and seasonings
6. Rubber spatula or wooden spoon for stirring and folding (dont smash the eggs)
7. Butter knife or small offset spatula for spreading the softened butter
8. Serrated bread knife to cut the sandwiches cleanly
9. Paper towels for patting tomato slices dry and quick cleanup

FAQ

Egg Salad Sandwiches Irish Style Recipe Substitutions and Variations

• 6 large eggs: mashed chickpeas (2 cans, about 3 cups drained) makes a great vegan “egg” salad, or firm tofu crumbled and seasoned to mimic texture.
• 1/2 cup mayonnaise: swap 1:1 with plain Greek yogurt for tang and fewer calories, or use 1/2 mashed ripe avocado for creaminess; vegan mayo works too.
• 8 slices wholemeal or brown bread: try Irish soda bread or sourdough for more character, rye for a sharper note, or soft white bread if you want the classic pillowy sandwich.
• 3 green onions scallions: thinly sliced red onion or a small shallot work fine, or use extra chopped chives or parsley for a milder, fresher hit.

Pro Tips

1) Get the eggs to peel easy and keep good texture: cook them then shock in an ice bath right away, peel under running water, and roughly chop so you still have chunky bits. Dont mash everything into paste, those bigger bits give the sandwich a nicer bite.

2) Stop soggy bread without stressing about timing: pick a firmer tomato or slice them a tad thicker and press them between paper towels for a minute to pull out extra juice. Toasting the bread a little or using a thin layer of butter helps too, but if you make the filling ahead keep the tomato off until just before assembling.

3) Taste as you go and layer flavor, not just mayo: add acid slowly, a touch more mustard or lemon can brighten it, a tiny pinch of sugar or a splash of pickle juice will calm bitterness if needed. Fold gently so the egg chunks stay whole, then chill 10-15 minutes so the flavors settle.

4) Make it easier for serving and leftovers: scoop the salad with an ice-cream scoop for even portions, store extra in an airtight container and keep tomatoes and lettuce separate till serving. If the salad dries a bit, stir in a little extra mayo or lemon before using.