Years ago, when our girls attended a small rural school, these zippy egg and cheese salad sandwiches got their name. Why the name? Because every time I packed lunches for a track meet, this was THE sandwich the girls requested.
They always wanted them on dark bread accompanied by plain Lay's potato chips and a dill pickle to go with them. Our youngest daughter named them "track meet sandwiches." We still call them that, even though not one family member goes out for track. Most of us don't even run, except late.
"Farm eggs" are best for this recipe because the yolks are so beautiful. The yolks are deep golden yellow, and we swear they taste better. I think it's because hand-raised hens get to eat all those fresh greens. I still have an egg lady, even though our years on the farm are long gone.
Egg Salad seems to divide people as much as politics, so if you're in the "I hate egg salad" group of folks, you are welcome to scroll on to a post on a subject you like better. We're still friends!
If you enjoy egg salad, you will love this egg and cheese salad sandwich filling. It is rich, creamy, and "zippy," with mustard, real mayonnaise, green onions, poppy seed, and sharp cheddar cheese. It's not the least bit boring.
Put it on grainy, dense dark bread, marble rye, or even dark pumpernickel for a beautiful, complimentary flavor, and add lettuce for a crunch factor. Pepperidge Farm makes great sandwich bread, or check the bakery at your favorite grocery store! Pickled onions are a wonderful addition to this sandwich.
You can make hard-boiled eggs any way you like! I am amazed at the endless blogs, videos, and advice on the subject. Directions for using your oven, air fryer, Instant Pot, or good old-fashioned stovetop methods abound.
The great thing about this egg salad is that it doesn't matter what the eggs look like after peeling them because you mash them and season them immediately! See?
If you put the sugar, salt, and pepper on the eggs when you mash them, the process is much quicker and easier. I think it's the "grit," and that's why I do the same thing when I mash hard-cooked eggs for potato salad- try it!
I ALWAYS recommend grating cheese from a block rather than buying pre-shredded cheese. The flavor is better, and the cheese you grate at home does not have the weird coating needed to keep the shreds separate when you buy it in a bag.
I use my good old box grater to make a small batch of this sandwich filling.
Sharp or better yet, extra-sharp cheddar delivers a punch of flavor to egg and cheese salad you don't get from mild cheddar cheese. It helps eliminate boredom from the bland taste of the eggs.
If you make a bigger batch, a food processor makes it a snap! I cut a one-pound block of sharp cheddar cheese into four "logs," and it easily zips through the food processor with a grater blade!
Put the shredded cheese in a bowl with the mashed eggs and add the rest of the ingredients. Add a little more mayo, mustard, or vinegar if it seems dry. Adjust the seasonings to taste.
Slice the green onion very thin and include some of the green tops for color. The poppy seeds add some crunch and visual appeal. Feel free to add some garlic, red pepper flakes, or anything else you think you'd like!
If you want to make more or less of this filling, the best ratio is an ounce of grated cheese for each egg.
Pile this yummy egg and cheese salad in a pita, a ripe tomato, on crackers, or our favorite way, on marble rye or dark pumpernickel bread with some crisp lettuce! Don't forget the Lay's potato chips and a crunchy dill pickle spear or two.
Every time I make this sandwich filling, great memories of raising kids on the farm flood my mind. Occasionally, especially when I have a few extra eggs on hand, I make a batch and share it with the daughter who christened the sandwich.
She teaches fifth grade and often packs her lunch. The other teachers in the lunchroom are jealous every time; just saying. I sure hope you'll try it.
This is not your Joe Average Egg Salad. We always called them "track meet sandwiches." Hard-cooked eggs are married with shredded sharp cheddar cheese, green onions, poppy seeds, and a zippy mayo and mustard dressing. It's perfect on dark, grainy bread or marble rye.
What's your opinion of egg salad? Do you like a sandwich that other people hate? If you do, we'd love to hear about it!
We're entering warm weather, picnics, yard work, and many reasons to make suppertime sandwich time. Here are some other sandwiches we enjoy: Ham and Cheese Sliders and Ham Salad, which is great on crackers or sandwiches!
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