Egg Salad Sandwich

Here’s a classic and creamy Egg Salad Sandwich recipe — simple, satisfying, and perfect for lunch, picnics, or a quick bite. You can keep it traditional or jazz it up with extras.

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🥪 Classic Egg Salad Sandwich

🥚 Ingredients:

• 6 large eggs

• 1/4 cup mayonnaise (more if you like it creamier)

• 1 tsp yellow mustard (or Dijon for a tangier flavor)

• 1 tbsp finely chopped red onion (optional)

• 1 tbsp chopped celery (optional, for crunch)

• 1 tsp fresh dill or chives, finely chopped (optional)

• Salt and black pepper, to taste

• 4 slices of bread (white, whole grain, rye, or your favorite)

• Lettuce, tomato slices, or pickles (optional, for layering)

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🧑‍🍳 Instructions:

1. Boil the eggs:
   Place eggs in a pot, cover with water. Bring to a boil, then cover, turn off heat, and let sit for 10–12 minutes. Transfer to an ice bath to cool, then peel.

2. Chop the eggs:
   Coarsely chop the peeled eggs and place in a mixing bowl.

3. Make the salad:
   Add mayonnaise, mustard, onion, celery, herbs, salt, and pepper. Mix until just combined. Adjust mayo or seasoning to taste.

4. Assemble sandwiches:
   Toast the bread if desired. Scoop egg salad onto a slice, top with lettuce or tomato if using, then close with the other slice.

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🧡 Variations & Add-Ins:

• Spicy kick: Add a dash of hot sauce, smoked paprika, or a spoon of sriracha.

• Creamier twist: Mix in a bit of Greek yogurt or sour cream.

• Avocado egg salad: Replace half the mayo with mashed avocado.

Want a low-carb version or something fancy like an open-faced egg salad tartine? I can adapt it!