Grandma’s Egg Salad English Muffins
Growing up, Grandma always made sure we had a hearty lunch ready, and these open-faced egg salad English muffins were one of my absolute favorites. Egg salad is a timeless classic, but serving it warm and toasted on an English muffin elevates it into the ultimate comforting midday meal or quick weeknight supper.
By combining perfectly hard-boiled eggs with a creamy, flavorful dressing and a hint of crunch, you get a beautiful blend of textures that the whole family will love..
Why You’ll Love This Recipe
You will love this recipe because it takes a simple, budget-friendly staple and turns it into something truly special.
The contrast between the cold, creamy egg salad and the warm, crunchy, nooks-and-crannies of a toasted English muffin is absolute perfection.
It comes together in less than twenty minutes, making it ideal for busy days when you need a satisfying meal fast. Plus, it is a fantastic, lighter option to serve for brunch alongside a sweet batch of my Old-Fashioned Buttermilk Pancakes!
Grandma’s Tips
The Secret to Easy-Peel Eggs: There is nothing more frustrating than eggshells that stick! To make peeling a breeze, drop your eggs into boiling water rather than starting them in cold water. Once they are done cooking, immediately submerge them in a bowl of ice water for at least five minutes to shrink the egg slightly inside the shell.
Don’t Over-Mash: When you are prepping your egg salad, use a fork or a pastry blender to chop the eggs, but leave some nice, bite-sized pieces. Over-mashing can make the salad too mushy, whereas keeping a little texture makes the sandwich much more satisfying to eat.
Toast It Right: Make sure to toast your English muffins until they are a deep, golden brown before scooping the egg salad on top. A sturdy, well-toasted base ensures the muffin holds up beautifully under the weight of the salad without getting soggy.
Grandma’s Egg Salad English Muffins
Equipment
- 1 bowl
- 1 large spoon
- 1 knife
- 1 baking sheet
- 1 liquid measuring cup
Ingredients
- 3 large hard-boiled eggs, chopped
- ¼ cup shredded cheddar cheese
- 2 English Muffins, split and toasted
- ¼ cup mayonnaise
- 4 slices Canadian Bacon
- ¼ tsp mustard
Instructions
- Preheat the oven to 350°.
- In a small bowl, combine mayonnaise, mustard, and the eggs.
- Place the English muffins with the cut side up on an ungreased baking sheet.
- Top each with a slice of Canadian bacon, shredded cheddar cheese, and ¼ cup of the egg mixture.
- Bake for about 6 to 8 minutes or until the cheese is melted.
Nutrition
What do you think?
How do you like to season your family’s egg salad? Do you add a splash of pickle juice, a pinch of paprika, or keep it strictly traditional?
Let me know in the comments below! Don’t forget to rate the recipe in the card above and tag me on Instagram @KaleandCroutons so I can see your delicious lunch creations!
Discover more from
Subscribe to get the latest posts sent to your email.