Description
Irish Egg Salad Sandwich made with eggs, Irish ham, sharp cheddar, dill pickles, tomato and mayonnaise on soft buttered white bread. Creamy, savoury and comforting. It’s everything I’ve ever wanted in a sandwich.
Ingredients
Units
Scale
Irish Egg Salad
- 6 large eggs
- 4 ounces Irish ham, finely chopped
- 3/4 cup sharp cheddar cheese, finely chopped or grated
- 1/4 cup finely chopped onion
- 1/2 cup seeded, finely chopped tomato
- 1/2 cup finely chopped butter lettuce
- 1/4 cup finely chopped dill pickles
- 1/2 cup mayonnaise, plus more if needed
- Salt, to taste
- Freshly ground black pepper, to taste
For the Sandwiches
- Soft white sandwich bread
- Softened butter
Instructions
Cook and Chop the Eggs
- Hard-cook the eggs using your preferred method. For easy-to-peel eggs, I recommend steaming them for 12–13 minutes, followed by an ice bath.
- Peel and cool the eggs completely.
- Chop the eggs. I like chunky, but small enough to make a cohesive spread.
Make the Filling
- Chop your Irish ham, cheddar, onion, de-seeded tomato, butter lettuce and dill pickles and add them to a large bowl.
- Add the mayonnaise and gently mix until everything is evenly coated and the mixture holds together as a spread. Don’t be shy with your mayo. This is your sandwich glue.
- Season with salt and plenty of freshly ground black pepper.
- Taste and adjust the mayonnaise or seasoning as needed.
Build the Sandwich
- Spread softened butter over one side of each slice of soft white bread.
- Add a generous layer of Irish Egg Salad.
- Top with another slice of bread.
- Cut into halves or quarters and serve.
Notes
For the classic soft-sandwich experience, don’t over-complicate it. This is humble food.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Boiling, Chopping
- Cuisine: Irish
