Years ago, when our girls attended a little rural school these yummy sandwiches got their name. Why the name? Because every time lunches were packed to go to a meet, "track meet sandwiches" were the requested fare along with plain potato chips and dill pickles. We still call them that to this day even though not a single person in the family 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. Deep golden yellow in color and we swear they taste better, too. I think it's because hens that are hand raised get to eat all those fresh greens. I still have an egg lady even though our years on the farm are long gone.
I am simply amazed at the seemingly endless blogs and videos devoted to making it easy to peel hard boiled eggs. The great thing about this egg salad is it doesn't matter a bit what they look like because the first thing you do is season and mash 'em. See?
There's something about adding the sugar and salt along with other dry ingredients here that makes the eggs quick and easy to mash. 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!
In case you want to make more or less of this filling, the best ratio is an ounce of grated cheese for each egg.
Add the vinegar, mayo, mustard and green onions and mix it all up.
This is also great on wheat crackers on in a pita pocket! Or on a spoon or just licking the bowl!
Great memories of raising kids on the farm and every once in awhile, especially when I have a few extra eggs on hand, I make a batch and share it with the daughter that christened the sandwich. She teaches third grade and still packs her lunch every day. The other teachers in the lunch room are jealous, every time. Just sayin'
Not your Joe Average Egg Salad. Hard cooked eggs married with shredded sharp cheddar cheese, green onions, poppy seed and a zippy mayo and mustard dressing. Perfect on dark grainy bread or marble rye.
Put eggs in saucepan with cold water to a depth that covers eggs by 1"-2". Bring to a full boil, remove from heat, cover and let stand for 20 minutes. Drain and refill pot with cold water. Let eggs cool until you can handle them comfortably.
2. Peel and put in a bowl with poppy seed, sugar, salt and pepper. Mash with potato masher or fork. Add cheese and other ingredients. Stir until well moistened, adding mayonnaise if needed and adjusting seasoning to taste.
3. Spoon onto dark, grainy bread or marble rye, add lettuce.
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I have never been a fan of egg salad sandwiches, but with adding shredded cheese and these seasonings, I will certainly try this.
Yay!!! I'm so excited that you are going to try this! It's soooo good especially when you make it with sharp cheddar cheese and serve it on pumpernickel or dark rye bread. You might try adding a few flakes of red pepper or a couple of shakes of Tobasco sauce for a teeny bit more kick! We all love it!! Either way, there's nothing bland about it! Let me know how it goes!
Just want to confirm - in the Ingredients list, the amount of parsley is given as "1 T" - may I *assume* that's one tablespoon? Not to seem obtuse, but "Tbsp" is used elsewhere.
Yes, good catch!! It is tablespoons Tbsp!! I fixed it thanks to your sharp eye! These are still a family favorite! I sure hope you try them and let me know what you think!! Best on dark bread! Pumpernickle, grainy wheat, Russian Rye! Yummy!
Typographical correction to previous post - quantity of parsley is "2 T", not "1 T" as I incorrectly stated earlier - my error - sorry!
see my reply! 😉