If you’re looking for a comforting, deliciously creamy meal that’s ready in a flash, this Quick 10-Minute Egg Salad Sandwich Recipe is exactly what you need. It’s a perfect blend of velvety hard-boiled eggs, tangy Dijon mustard, and crunchy celery, all nestled between soft sandwich bread. Whether you’re short on time or just craving a classic sandwich with a fresh twist, this recipe delivers big on flavor and simplicity without any fuss.
Ingredients You’ll Need
The magic of this Quick 10-Minute Egg Salad Sandwich Recipe lies in its humble ingredients. Each one is carefully chosen to create a balance of creamy, tangy, and crunchy textures, making the sandwich irresistibly satisfying.
- 4 hard-boiled eggs: The star of the dish, providing creamy texture and protein.
- 3 tablespoons mayonnaise: Adds richness and helps bind everything together smoothly.
- 1 teaspoon Dijon mustard: Offers a subtle tang that wakes up the flavors.
- 1 celery stalk, finely chopped: Brings a refreshing crunch and a hint of earthiness.
- Salt, to taste: Essential for enhancing all the flavors.
- Black pepper, to taste: Adds just the right spice kick for balance.
- 4 slices sandwich bread: Soft and sturdy enough to hold the filling perfectly.
How to Make Quick 10-Minute Egg Salad Sandwich Recipe
Step 1: Chop the Hard-Boiled Eggs
Start by peeling the hard-boiled eggs and chopping them into small, bite-sized pieces. This creates a lovely, chunky texture that makes every bite interesting and gives your salad that homemade feel.
Step 2: Mix the Creamy Base
In a medium bowl, stir together the mayonnaise, Dijon mustard, salt, and black pepper. This flavorful dressing is what ties the salad together, giving it a luscious and tangy creaminess that’s simply irresistible.
Step 3: Combine Eggs and Celery
Gently fold the chopped eggs and the finely chopped celery into the dressing mixture. The celery adds a crisp contrast that makes the salad fresh and vibrant instead of heavy.
Step 4: Assemble the Sandwich
Spread the egg salad mixture evenly over two slices of sandwich bread. Top each with the remaining bread slices, press lightly, and slice the sandwiches in half. Serve immediately to enjoy the perfect balance of flavors and textures.
How to Serve Quick 10-Minute Egg Salad Sandwich Recipe
Garnishes
To add a pop of color and an extra layer of flavor, sprinkle some fresh chopped chives or a pinch of paprika on top of the egg salad. A few crisp lettuce leaves inside the sandwich also add a lovely crunch and freshness.
Side Dishes
This sandwich pairs wonderfully with simple sides like crunchy pickles, a handful of kettle-cooked chips, or a light green salad dressed with lemon vinaigrette. These sides complement the creamy egg salad without overshadowing it.
Creative Ways to Present
For a party or picnic, serve the egg salad in mini slider buns or as open-faced on crusty baguette slices. You can also turn it into inviting lettuce wraps for a low-carb option, keeping the Quick 10-Minute Egg Salad Sandwich Recipe as fresh and fun as ever.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the egg salad in an airtight container in the refrigerator. It’s best enjoyed within 2 days for peak freshness and safety.
Freezing
Due to the mayonnaise and fresh ingredients, this egg salad recipe is not ideal for freezing. Freezing could cause the texture to become watery and unpleasant after thawing.
Reheating
Egg salad sandwiches are best enjoyed cold or at room temperature. If you prefer, let refrigerated leftovers sit out for about 15 minutes before serving to bring back their creamy goodness.
FAQs
Can I use regular mustard instead of Dijon?
Absolutely! While Dijon mustard adds a specific tang, yellow or stone-ground mustard can also work. Just be aware that it will slightly change the flavor profile of your Quick 10-Minute Egg Salad Sandwich Recipe.
How do I hard-boil eggs perfectly for this recipe?
Place eggs in a pot with cold water covering them well. Bring to a boil, then turn off the heat and cover the pot for 10-12 minutes. Transfer eggs to ice water immediately to stop cooking and make peeling easier.
Is there a way to make this recipe healthier?
Yes! You can swap mayonnaise for Greek yogurt or a vegan mayo alternative, and opt for whole grain bread to add fiber and nutrients without sacrificing taste.
Can I add other vegetables to the egg salad?
Definitely! Finely chopped green onions, bell peppers, or even a bit of grated carrot add color, texture, and extra flavor to the classic egg salad.
What’s the best bread for this sandwich?
Soft white or whole wheat sandwich bread is ideal because it holds the filling nicely without overwhelming the delicate flavors. However, crusty bread or brioche also makes a delicious upgrade for a more gourmet twist.
Final Thoughts
I can’t recommend this Quick 10-Minute Egg Salad Sandwich Recipe enough for those busy days when you want something easy, satisfying, and downright tasty. It’s a timeless classic with just enough freshness and tang to make you smile at every bite. Give it a try and watch it become one of your go-to favorites in no time!
Print
Quick 10-Minute Egg Salad Sandwich Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes (for boiling eggs if not pre-cooked)
- Total Time: 10 minutes
- Yield: 2 sandwiches
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
Description
This Quick 10-Minute Egg Salad Sandwich recipe is a simple, classic lunch option perfect for busy days. Made with creamy mayonnaise, tangy Dijon mustard, and crunchy celery, this egg salad is both flavorful and satisfying. Ready in just 10 minutes, it’s ideal for a quick meal that doesn’t skimp on taste.
Ingredients
Egg Salad
- 4 hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 celery stalk, finely chopped
- Salt, to taste
- Black pepper, to taste
Bread
- 4 slices sandwich bread
Instructions
- Prepare the eggs: Peel the 4 hard-boiled eggs and chop them into small pieces for easy mixing.
- Mix dressing: In a bowl, add the chopped eggs, 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, salt, and black pepper. Stir well until the mixture becomes creamy and evenly combined.
- Add celery: Fold in the finely chopped celery stalk to the egg mixture, adding a pleasant crunch and freshness.
- Assemble sandwiches: Spoon the egg salad mixture evenly onto 2 slices of sandwich bread. Top each with the remaining 2 slices of bread.
- Serve: Slice each sandwich in half for easy eating and serve immediately or refrigerate briefly before enjoying.
Notes
- For a healthier variation, use low-fat mayonnaise or Greek yogurt.
- Add a pinch of paprika or chives for extra flavor.
- Eggs should be cooled completely before peeling to avoid breaking.
- Customize by adding diced pickles or a squeeze of lemon juice for tanginess.
- Store any leftover egg salad in an airtight container in the refrigerator for up to 2 days.
