Buzz
Chicken, tuna, and egg salad sandwiches have the power to stir two distinct emotions. They can either provide a comforting, nostalgic experience or remind you of uninspired desk lunches bathed in harsh fluorescent light. While the core ingredients remain unchanged, it’s the nuances that transform these sandwiches into something truly special.
Adjust the foundation
Poached chicken is the classic choice for salad sandwiches, but grilled chicken brings more depth of flavor. Leftover fried chicken? That’s a game-changer. The crispy, seasoned coating mixes with the mayo, creating a breadcrumb-like texture that enhances both taste and crunch.
Eggs are another element ripe for customization. Wrapping hard-boiled eggs in miso for several hours infuses them with a unique salty-sweet flavor. Alternatively, you can pressure-cook them to achieve toasty, nutty whites. I also like to boost the fat-to-protein balance by adding a few extra yolks—because that’s where the flavor truly lies. (Anyone who claims they love the taste of plain egg whites is not telling the truth.)
When it comes to tuna, I’m a fan of almost any white albacore packed in water. However, if you can get your hands on Pole & Line, available at Whole Foods, it offers a particularly flavorful and flaky experience.
Use high-quality mayonnaise
I can’t say I’ve encountered many “bad” mayos, but I certainly have my favorites. If you're lucky enough to live near a store that carries Duke’s, grab some—it’s fantastic. For everyday use, Hellman’s (or Best Foods, depending on where you are) is a solid choice. If you're making a tuna salad, consider trying Japanese Kewpie mayo, which has a creamier, sweeter profile than its American counterparts. Trader Joe’s offers a wasabi mayo that works great with tuna, though you can easily recreate this by adding wasabi or horseradish to your regular mayo.
Then, there's the homemade route, where you can experiment with different oils and introduce all sorts of exciting flavors. While I wouldn’t use cheese mayo, duck fat mayo, or bacon mayo with tuna (it would overpower the delicate fish), all three are perfect for chicken salads, and bacon mayo is an obvious match for egg salad. If you’re making your own mayo, I recommend the Serious Eats immersion blender recipe. If mayo isn’t your thing, try tahini or any salad dressing you love (Caesar works wonders).
Don’t forget the acid
Fat adds flavor, but too much can overwhelm the other ingredients in your salad. Acidic elements, however, not only add their own flavor but also help balance the richness, giving your sandwich greater depth. Mustard is key here. I prefer classic yellow to give my egg salad a deviled egg vibe, dijon works best for chicken, and wasabi or hot Chinese mustard brings out the best in tuna. A bit of pickling brine also offers a nice tang, as does a splash of sherry, champagne, or rice vinegar.
But definitely skip the celery
Celery serves little purpose—it only adds crunch and a faint acetone-like taste. Instead of ruining your salad sandwich with celery, try diced apple, crunchy fennel, any variety of onion, or chopped water chestnuts. Have you tried pickled vegetables? What about a pickled apple in your chicken salad? Or perhaps sweet and tangy pickled corn? Trust me, you’ll be amazed. If nothing else, try a chopped cornichon before reaching for the soggy, stringy celery stalk. Trader Joe’s has some excellent ones at an affordable price. If you really need crunch with no flavor, go for shredded iceberg. (For flavor without extra crunch, add capers.)
Season it
Even if your salad sandwich components are seasoned, it’s crucial to season the entire dish. Make sure your pepper is freshly ground, and use flaky salt for both taste and texture. This is also the perfect moment to experiment with spices. Curry powder enhances chicken salad, furikake works wonders on tuna, and a little nutmeg can add unexpected depth to egg salad. If you have everything bagel seasoning, try it on all three. A pinch of MSG works just as well. (No MSG? Try a little chicken-flavored ramen powder in your chicken salad—a handy tip from me to you.)
When it comes to bread, simplicity is key. White sandwich bread is one of those things that doesn’t require any improvements here. (Though, I suppose you could make a case for using a croissant.)
