Description
This classic Egg Salad Sandwich recipe is a quick and delicious way to enjoy a creamy, flavorful lunch or snack. Perfectly boiled eggs are chopped and mixed with mayonnaise, Dijon mustard, celery, and green onions for a satisfying and easy-to-make filling. Served between your choice of bread with optional lettuce, it’s a timeless favorite that’s ready in just 20 minutes.
Ingredients
Scale
Egg Salad Ingredients
- 4 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped celery (optional)
- 1 tablespoon finely chopped green onions (optional)
- Salt and pepper, to taste
Sandwich Components
- 4 slices of bread (white, whole wheat, or your choice)
- Lettuce leaves (optional)
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil, then reduce the heat to a simmer and cook for 10 minutes to achieve fully hard-boiled eggs.
- Cool and Peel: Transfer the boiled eggs immediately to a bowl of ice water and let them sit for 5 minutes. This cooling step stops the cooking process and makes peeling easier. Once cooled, peel the eggs and chop them into small pieces.
- Mix the Egg Salad: In a mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, finely chopped celery, and green onions. Stir until the mixture is creamy and well blended. Season with salt and freshly ground black pepper to taste.
- Assemble the Sandwiches: Spread the prepared egg salad evenly over two slices of bread. Add lettuce leaves on top if desired for extra crunch and freshness. Place the remaining bread slices on top to complete the sandwiches.
- Serve: Cut each sandwich in half diagonally or down the middle. Serve immediately for the best texture and flavor.
Notes
- For easier peeling, use slightly older eggs instead of very fresh eggs.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Add a pinch of paprika or fresh herbs like dill for extra flavor.
- Use whole wheat bread for added fiber and a healthier option.
- The egg salad can be stored in an airtight container in the refrigerator for up to 2 days.
