Years ago, when our girls attended a small rural school, these zippy egg and cheese salad sandwiches got their name "track meet sandwiches". Why the name? Because every time I packed lunches for a track meet, this was THE sandwich the girls requested.
If this sandwich sounds good, I think you would enjoy my Ham Salad, Chicken Salad, and Sloppy Joes.
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, complementary 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 add the sugar, salt, and pepper to the eggs before mashing 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 that keeps the shreds separate when you buy it in a bag.
It's usually less expensive, too. Once in a while, I'll give us a pass if there's a really good special on packaged grated cheese. 😉
Tip: Take a calculator or your phone with you when you shop for groceries to get an accurate picture of the cost per ounce. I can't do that much math accurately in my head.
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. If the mixture seems dry, add a little more mayo, mustard, or vinegar. 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 1 ounce of grated cheese per 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- the BEST!- 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. When she packs a track meet sandwich, the other teachers in the lunchroom are jealous every time, just sayin'. 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.
It will keep well in an airtight container for 3 to 4 days. Stir before serving for the best texture.
Yes. It actually tastes better after a few hours in the fridge, once the flavors have had time to blend.
Hard-boiled eggs work best. Choose your favorite method and cook until the yolks are fully set, then let them cool completely before mashing for the best texture.
Yes, but freshly shredded cheese melts into the mixture better and gives a smoother texture.
Sharp Cheddar is my recommendation, but you can also use:
You can easily tweak it by:
It’s great on:
Yes — it works well for:
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 - Ham and cheddar cheese are tucked inside a sweet mini sandwich bun, brushed with a savory butter topping, and baked. They're great for tailgates, parties, or a light dinner!
Ham Salad - This classic ham salad is quick and easy to make in your food processor. You can vary the ingredients to taste.
Sloppy Joes - A classic sloppy joe recipe chock full of veggies in a slightly sweet, tangy sauce. Stretches a pound of hamburger into 6 plump, juicy sandwiches.
If you liked this recipe, you are my people! Please share it on your social media accounts, such as Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful because it helps other folks find my "farm food" recipes!!
I share easy, delicious, family-friendly recipes there every week!
Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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