🥪 Classic Egg Salad Sandwich
🍽️ Serves: 2–4
⏱️ Prep Time: 10 min | Cook Time: 10 min | Chill Time: Optional 20 min
🧂 Ingredients
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6 large eggs
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3–4 tbsp mayonnaise
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1 tsp Dijon or yellow mustard
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1 tbsp finely chopped celery (for crunch, optional)
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1 tbsp finely chopped red onion or chives
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Salt and freshly ground black pepper, to taste
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Pinch of paprika (optional)
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Lettuce leaves, optional
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4–8 slices of bread (white, whole wheat, sourdough, or brioche)
🍳 Instructions
1. Boil the Eggs
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Place eggs in a saucepan, cover with cold water.
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Bring to a boil, then reduce to a simmer and cook for 9–10 minutes.
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Transfer to a bowl of ice water and let cool. Peel when cold.
2. Make the Egg Salad
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Chop peeled eggs into small chunks.
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In a bowl, mix eggs with mayo, mustard, celery, and red onion.
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Season with salt, pepper, and paprika (if using).
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Mix gently until combined. Chill for 15–20 minutes for best flavor.
3. Assemble the Sandwich
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Toast bread if desired.
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Spoon egg salad onto slices of bread. Add lettuce if using.
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Top with another slice, cut in half, and serve.
🥒 Variations & Add-ins
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Add chopped pickles or dill relish for tang.
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Mix in a pinch of curry powder for a twist.
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Use Greek yogurt instead of mayo for a lighter version.
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Add avocado slices or tomato for a fresh upgrade.
Would you like a no-mayo version, a keto-friendly option, or ideas for tea sandwich mini versions?