Here’s a classic and creamy Egg Salad Sandwich recipe that’s quick and satisfying:
Ingredients (serves 2–3)
For the egg salad:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Optional: chopped celery, green onions, or fresh herbs (like dill or parsley)
For the sandwich:
- 4 slices of bread (white, whole wheat, or your choice)
- Lettuce leaves (optional)
Instructions
1. Boil the eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then reduce heat and simmer for 10–12 minutes.
- Drain and transfer eggs to ice water for 5 minutes. Peel and chop.
2. Make the egg salad
- In a bowl, mix chopped eggs, mayonnaise, Dijon mustard, and lemon juice.
- Season with salt and pepper.
- Fold in optional celery, green onions, or herbs for extra flavor and crunch.
3. Assemble the sandwich
- Place lettuce on a slice of bread (optional).
- Spoon egg salad over the bread and top with another slice.
- Cut in half and serve immediately, or chill for later.
Tips for best egg salad sandwiches:
- Use slightly chilled boiled eggs for easier handling.
- Adjust mayonnaise to reach your preferred creaminess.
- Add a pinch of paprika or curry powder for a flavor twist.
If you want, I can also give a low-carb version that uses lettuce wraps instead of bread for a healthier twist.
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