Description
A classic and creamy egg salad sandwich made with hard-boiled eggs, mayonnaise, and Dijon mustard, perfect for a quick and satisfying lunch or snack. Optional additions like lettuce, tomato, and pickles add freshness and crunch.
Ingredients
Scale
Egg Salad
- 4 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice (optional)
- Salt and pepper, to taste
Sandwich
- 2 slices of bread (whole grain, white, or your choice)
- 1 leaf of lettuce (optional, for added crunch)
- 2-3 slices of tomato (optional, for added freshness)
- Pickles (optional, for garnish)
Instructions
- Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat and cover the pot, letting the eggs sit for 10-12 minutes to become hard-boiled.
- Cool and Peel: Drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs carefully and chop them into small pieces.
- Prepare the Egg Salad: In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and lemon juice if using. Mix well until the ingredients are evenly incorporated. Season with salt and pepper to taste.
- Assemble the Sandwich: Lay the bread slices flat. If desired, place the lettuce leaf onto one slice, then spread the egg salad mixture evenly on top. Add tomato slices if using. Top with the second slice of bread.
- Serve: Cut the sandwich in half if preferred and serve immediately with pickles on the side if desired. Enjoy your fresh egg salad sandwich!
Notes
- For extra creaminess, add a teaspoon of sour cream or Greek yogurt.
- You can substitute mayonnaise with a vegan alternative to make it dairy-free.
- Use whole grain bread for added fiber and nutrients.
- Hard-boiling eggs perfectly prevents the green ring around yolks and keeps a tender texture.
- Add fresh herbs like dill or chives for an aromatic twist.
