Here’s a simple and creamy Egg Salad Sandwich recipe that’s perfect for lunch or a quick snack. 🥪🥚
Egg Salad Sandwich
Ingredients (Serves 2–3)
- 4–5 large eggs
- 2–3 tbsp mayonnaise (adjust to taste)
- 1 tsp Dijon mustard (optional, for tang)
- 1–2 tsp lemon juice
- Salt and pepper, to taste
- 1–2 green onions or chives, finely chopped (optional)
- 4 slices bread (white, whole wheat, or multigrain)
- Optional extras: lettuce, tomato, or avocado slices
Instructions
1. Boil the eggs
- Place eggs in a pot and cover with cold water.
- Bring to a gentle boil, then reduce heat and simmer 9–12 minutes.
- Drain and transfer eggs to cold water to cool, then peel.
2. Prepare the egg salad
- Chop boiled eggs roughly.
- In a bowl, mix eggs with mayonnaise, mustard, lemon juice, salt, pepper, and green onions.
- Adjust seasoning to taste.
3. Assemble the sandwich
- Toast bread lightly if desired.
- Spread egg salad evenly on one slice.
- Add optional lettuce, tomato, or avocado, then top with the second slice of bread.
4. Serve
- Cut in half and serve immediately, or wrap for later.
Tips for a Creamier Egg Salad
- Use more mayonnaise or a bit of Greek yogurt for creaminess.
- Add a pinch of paprika or celery seeds for extra flavor.
- For a low-carb option, serve in lettuce wraps instead of bread.
If you want, I can also give a “gourmet version” with bacon, pickles, and fresh herbs that takes a basic egg salad sandwich to the next level.
