Egg, Garlic, and Mayonnaise Salad
A simple and flavorful dish perfect for sandwiches or appetizers. Use mayo, sour cream, or yogurt to adjust richness.
Updated : 18 July, 2025
Easy
About 30 min.
Ingredients
4
Eggs
2
Garlic
1 tablespoon
Mayonnaise
to taste
Ground black pepper
to taste
Salt
Serving
100 grams
Bread
10 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can use not only mayonnaise as a dressing but also sour cream or plain yogurt. Use them separately or mix with mayo in any ratio you prefer to reduce calories.
Preparation
Step 1
Boil and cool the eggs in advance. You can adjust the amount of garlic to your taste. Both store-bought and homemade mayonnaise work well. Any bread will do - white or dark.
Step 2
How to hard-boil eggs: Place eggs in cold water, bring to a simmer over low heat. Boil for 9 minutes after it starts boiling. Transfer to cold water immediately to cool. This helps peel the eggs easily. Chop finely - first into cubes, then with a knife. You can also grate them, but it will resemble a spread.
Step 3
Place the chopped eggs into a bowl. Add salt and pepper to taste. Peel the garlic and press it through a garlic press into the eggs. You can also finely chop or grate the garlic.
Step 4
Add mayonnaise and mix thoroughly.
Step 5
Taste and adjust seasoning. Egg-only salads are often bland, so don’t skip the seasoning. Technically, the salad is ready, but it tastes better on bread.
Step 6
I used a baguette, but any type works - rye, white sandwich bread, etc. Slice and spread each piece with soft butter.
Step 7
Toast the bread on low heat until golden brown on both sides.
Step 8
Spread the egg salad on the toasted bread. It’s great for sandwiches - just add sausage, ham, vegetables, and top with another bread slice. Grated egg version works well for layered sandwiches with deli meats, veggies, or sprats.
Step 9
Serve the toasts with egg salad as an appetizer or side. Enjoy!