Egg Salad with Sun Dried Tomato Sauce

Breakfast, Sandwiches

Best Egg Salad

I really have so many thoughts about egg salad but GIRLS is playing in the background, so naturally my mouth is agape and I’m feeling all sorts of awkward. Seriously, any second I might jump behind the couch to hide.

I mean, Hannah jumping around the club with that sort-of-shirt on in Duane-Reade…and her cutting words to Marni (she deserved it), sheesh…

This show really does make you feel like you’re watching something you shouldn’t be allowed to watch. Like, you’re eavesdropping/snooping in on someone’s very weird and pretty normal life. If you’re crazy nosey (like me) then this is dreamy.

Egg salad…

Best Egg Salad

Egg salad is usually the opposite of dreamy; it’s usually way meh. I mean, how many times have you seen it in the grocery store ready-made section looking all clumpy and gross. Yeah, me too.

Egg salad always seems to have way too much mayonnaise (says the mayo lover) with eggs that are overcooked and not a hint of acid or bite in sight. It’s just a big ol’ creamy and mayo-ey and slimy mess. No. Just no.

Sun Dried Tomato Paste

My egg salad attitude was flipped forever when I ate what I think is the best egg salad sandwich in the whole wide world from the LA bakery, Euro Pane. They serve all sorts of breads, pastries and croissants, but their real killer is their egg salad sandwich. MAJOR.

The sandwich is served open-faced; and the bread—usually an olive bread—flirts with being so toasted it’s almost charred. (I personally love char.)

There’s a very important smear of sun dried tomato sauce that adds two things: a bit of sweetness and a bit of tartness. The eggs are boiled to the point where they’re still creamy and almost runny. They’re chopped and barely bound together with the slightest bit of mayonnaise and Dijon mustard.

Egg salad has never been so complicated…yet so simple to make. ever.

Best Egg Salad

Egg Salad with Sun Dried Tomato Sauce


Sun dried tomato sauce:

  • 1/4 cup sun dried tomatoes
  • 2 tablespoons tomato paste
  • 5 tablespoons extra-virgin olive oil
  • 1 garlic clove
  • Salt
  • Freshly ground pepper

Egg Salad:

  • 4 large eggs
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • Freshly ground pepper
  • 2 teaspoons fresh chives, minced

Bread of choice, toasted


    • In a small bowl, add the sun dried tomatoes and cover them with water. Allow the sun dried tomatoes to soak for 5 minutes. Drain and pat dry with a few paper towels. Add the sun dried tomatoes, tomato paste, garlic, olive oil, a pinch of salt and a few cracks of pepper to the bowl of a food processor. Blend the mixture until smooth; the consistency should be slightly looser than a paste and will glisten. Set aside.
    • Add the eggs to a saucepan and cover them with cold water until it reaches about half way up their sides, about 1-inch. Place the eggs over high heat and once the water reaches a medium boil (between a simmer and a rolling boil), turn the heat off, cover the saucepan with a lid and set your timer to 8 minutes. This will give you an almost-runny, creamy, bright yellow yolk with whites that are set. Once the time is up, remove the eggs and run cold water over them and peel. Slice the eggs in half, quarter them and then cut those quarters in half, too. Add them to a bowl, along with the mayonnaise, Dijon mustard, a few cracks of freshly ground pepper and a pinch of salt. Gently toss the mixture together, making sure all of the eggs are coated in the mayonnaise mixture.
    • To assemble the sandwiches, smear a layer of sun dried tomato sauce onto each slice and top with a few spoonfuls of egg salad. Garnish with a heavy sprinkling of minced chives and a few cracks of black pepper.

    Inspired by my all-time favorite egg salad sandwich from Europane in Pasadena, CA

      Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

      Best Egg Salad

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      Leave a Reply

    • Reply Margherita February 7, 2013 at 2:04 am

      I love the idea of spreading dried tomatoes under the egg salad! Looks so yummy

    • Reply Little Kitchie February 7, 2013 at 3:02 am

      GORGEOUS! I agree about most egg salad, but this looks fabulous. I love the sound of that sundried tomato sauce!

    • Reply Allison Day February 7, 2013 at 3:54 am

      I’m intrigued. I love the super coarse chop of your eggs, and those not-quite-set yolks? Who would’ve ever thought?! Also, totally into the idea of that sundried tomato spread. I’ve always been fairly *meh* about egg salad sandwiches, but this changes EVERYTHING.

    • Reply Katrina @ Warm Vanilla Sugar February 7, 2013 at 4:18 am

      I love that sundried tomato idea!

    • Reply Lauren February 7, 2013 at 5:46 am

      I usually don’t love sundried tomatoes but I might have to give this a shot!

    • Reply Rebecca February 7, 2013 at 5:59 am

      Haha, great, now I want egg salad 😛 Thanks for sharing, I think I will spontaneously make some salad now 😉

    • Reply Suzan @ The Lazy Suzan February 7, 2013 at 6:04 am

      Nice makeover for this standard dish! Looks great.

    • Reply cindy February 7, 2013 at 6:46 am

      this looks like my kind of egg salad. my husband likes his to be super smooth and way too mayonnaise-y…I love the dude, but it’s way gross.

    • Reply Bev @ Bev Cooks February 7, 2013 at 6:51 am

      Oh geez. This just made me sweaty. The good kind.

    • Reply a farmer in the dell February 7, 2013 at 8:00 am

      what a lovely and easy recipe! I am going to make this Sunday night while I watch the next episode of GIRLS! my fave!

    • Reply Iris February 7, 2013 at 8:16 am

      This looks glorioussss. Bookmarking!

    • Reply Jen @ Savory Simple February 7, 2013 at 9:25 am

      I would never have thought to add sun dried tomatoes to egg salad but it sounds marvelous!

    • Reply jaime at laviejaime February 7, 2013 at 9:41 am

      Love egg salad!

    • Reply Janell February 7, 2013 at 9:43 am

      This looks so delicious. Wasted no time and printed it right out!

      FYI…used your website’s recipe print function. It doesn’t include a credit to your website, i.e. it doesn’t say the recipe is from A Cozy Kitchen. Update that! We cooks will want to credit you for such an awesome dish!

      • Reply Adrianna February 7, 2013 at 11:35 am

        Agreed! I’m actually working on having it so you can just print the recipe directly on my blog (no need for google). Should be up and going in a few weeks. Thank you for your sweetness!

    • Reply Kelly February 7, 2013 at 9:46 am

      Traditional egg salad totally needed something to perk it up – the sun-dried tomato sauce is such a fantastic idea!! I wonder what else would pair well with egg salad – maybe onion compote or some chopped up sauteed fennel? – I think I need to try this out!

      • Reply Adrianna February 7, 2013 at 11:36 am

        Oooo I think an onion compote would be great, especially if you add a little bit of red wine vinegar for that hit of acid. Good ideas!

    • Reply Katie @ Blonde Ambition February 7, 2013 at 9:53 am

      That sun-dried tomato sauce sounds like something I want on every sandwich. And I am not a huge mayo lover – I much prefer runny yolks, so I like that this egg salad lets the yolk shine rather than the mayo & mustard.

      And Girls, ugh, just, ugh. Everything. So uncomfortable to watch, but I’ve grown to love it because I feel like Hannah is like my alter ego who actually SAYS everything she’s thinking (no matter how awkward/inapprop).

    • Reply Megan @ Cioccolato Etc. February 7, 2013 at 9:58 am

      I always see you mentioning awesome little places to eat around LA, I’m jealous that I live up in Canada! Have you ever been to NYC? I’m going there next week and would love a suggestion (from anyone!) on places to eat!

      • Reply Adrianna February 7, 2013 at 11:37 am

        I’m not a big NYC person but my boyfriend used to live there so let me get some recommendations in a bit.

    • Reply Tasha Zee February 7, 2013 at 11:00 am

      Lol .. I love that episode .. she is crazy that Hannah. That salad looks deliciously amazzzing!

    • Reply [email protected] Totes Delishy February 7, 2013 at 11:34 am

      Looking at your jewel colored almost opaque yolks leads me believe that I am guilty of over cooking my eggs! This whole time I thought egg salad was just supposed to be not that good and kind of stinky, it was actually my own over cooking! Ahhh!

    • Reply Suze February 7, 2013 at 1:37 pm

      Yum! This looks so good. [Potentially dumb] Question: If my sun dried tomatoes are in oil, would I still need to do the water-soak step?

      • Reply Adrianna February 7, 2013 at 2:29 pm

        Not a dumb question, actually a very smart question since a lot of sun dried tomatoes come in oil (versus dried in a bag like mine were). If they’re in oil, skip the step of soaking them in water (since they’re already as hydrated as they can be).

        • Reply Suze February 11, 2013 at 7:44 am

          Thank you! Can’t wait to try this.

    • Reply Sylvia February 7, 2013 at 1:52 pm

      This is delicious, and a great way to prepare eggs. I didn’t have any sun-dried tomatoes, but used a locally prepared sundried tomato and olive tapenade. Will enjoy this again very soon so thanks for the great recipes.

    • Reply laura @ glutton for nourishment February 7, 2013 at 2:17 pm

      this recipe blows my mind. i am an egg salad lover, though i find i only really like my own, because in stores / restaurants it’s not quite right. i never though to leave the yolk slightly less cooked, and i certainly never though of sun-dried tomato sauce. LOVE it. going to try this next time my husband is working late as he is anti-egg.

    • Reply Michelle February 7, 2013 at 2:29 pm

      This really does step egg salad up! I love soft boiled eggs so I’m sure the barely runny and not hardboiled eggs in this would be perfect for me!

    • Reply Lin February 7, 2013 at 2:46 pm

      Sounds really good. I love egg salad and I love sun-dried tomatoes so am going to give this a try. Funny how I love sun-dried tomatoes, but do not like raw ones at all…they have to be cooked. Thank you for this recipe.

    • Reply Marie February 7, 2013 at 5:07 pm

      Yum! This looks so good. 🙂

    • Reply Laura (Blogging Over Thyme) February 7, 2013 at 6:56 pm

      I’m usually not a big fan of egg salad–for all the reasons you mentioned, BUT this looks delicious! I love how you cooked the yolks less, I literally wish I could grab one of those toasts from the screen, haha.

      Everything about this is yum.

    • Reply Jayne February 7, 2013 at 6:56 pm

      I just say an egg salad at Smitten Kitchen and was wondering if I should make it. I think this must now be a sign. Gotta make it for lunch tomorrow. Just got to. I have 12 eggs staring me down at home.

    • Reply Arthur in the garden! February 7, 2013 at 8:09 pm

      This looks wonderful! Just in time for the weekend!

    • Reply dervla @ the curator February 7, 2013 at 8:17 pm

      Ummm, yes yes yes, love egg salad. And on the topic of Girls- i feel so uncomfortable that i have to see Hannah’s boobs every five minutes but i still love that show.

      • Reply Adrianna February 7, 2013 at 8:22 pm

        HA. SO TRUE! Heart you.

    • Reply Michelle February 7, 2013 at 11:34 pm

      This takes egg salad to a whole new level. You’re have the best ideas.

    • Reply The Maiden Metallurgist February 8, 2013 at 8:40 am

      I can never get my eggs done just so, my yolks are always too done or else my whites not quite enough, and I ahve a think about underdone whites. But I will persist because it never, ever occured to me to use eggs done to this, well, doneness for egg salad. I am a hard core egg salad lover. And now I must try them.

      Also Gilrs. Gah, makes me feel 24 and hungover and slightly filled regret for unknown reasons. I love it. I also want to hide half the time when we watch it.

    • Reply Sarah February 11, 2013 at 8:18 am

      Beautiful food! I’ve heard about Euro Pane through a friend and the Food Network (best thing I’ve ever ate). Looks delicious!

    • Reply Kay February 11, 2013 at 6:09 pm

      I agree with you on typical egg salad. Yuck. I find that using the best eggs and dijon makes all the difference…but I love the idea of sundried tomato spread (and charred bread…ummm) Totally craving egg salad!

    • Reply BrittC February 13, 2013 at 8:06 am

      I have to be honest and tell you that I was totally skeptical about this combination. But I trust you, so we made it last night with our standard egg salad recipe, on toasted sourdough. Oh my. SO SO good. We both absolutely loved it and want to use that spread on EVERYTHING now. Thanks for another winner!

      • Reply Adrianna February 13, 2013 at 11:44 am

        LOVE THIS! Yay.

    • Reply Amanda @ Once Upon a Recipe February 13, 2013 at 9:19 pm

      Now that is an egg salad sandwich I could get down with. Love!

    • Reply Maryw February 19, 2013 at 9:39 am

      I have some smoke dried tomatoes….I might have to try it with those.

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    • Reply Julie March 22, 2013 at 5:24 pm

      I know this sandwich from Euro Pane well. Thanks for posting a recipe for it.

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