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
Scale
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.
