Here’s a classic and creamy Egg Salad Sandwich recipe — simple, satisfying, and perfect for lunch, picnics, or tea parties. You can make it traditional or dress it up with herbs, spices, or crunchy add-ins.
🥪 Egg Salad Sandwich
Ingredients (Makes 2–3 sandwiches):
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6 large eggs
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1/4 cup mayonnaise (adjust to taste)
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1 tsp Dijon mustard (optional)
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1 tsp lemon juice or vinegar (optional for brightness)
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Salt & black pepper to taste
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Optional add-ins:
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1 tbsp chopped chives, parsley, or dill
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1–2 tbsp finely chopped celery or red onion
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Pinch of paprika or garlic powder
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For serving:
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Bread of choice (white, whole grain, rye, brioche, etc.)
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Lettuce, arugula, or sliced tomatoes (optional)
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Butter or avocado (optional spread)
🍳 Instructions
1. Boil the Eggs
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Place eggs in a saucepan, cover with cold water, and bring to a boil.
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Once boiling, cover and turn off heat. Let sit for 10–12 minutes.
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Transfer to ice water and cool completely. Peel.
2. Make the Egg Salad
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Chop eggs finely or mash with a fork in a bowl.
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Mix in mayo, mustard, lemon juice, salt, pepper, and any add-ins.
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Adjust mayo to desired creaminess.
3. Assemble the Sandwich
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Toast bread if desired.
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Spread egg salad onto bread and top with lettuce or other garnishes.
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Serve immediately, or chill filling first for 30 minutes.
📝 Tips & Variations:
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For a lighter version, use Greek yogurt instead of mayo.
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Want it chunkier? Chop eggs roughly and stir gently.
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Add a slice of crispy bacon or avocado for a deluxe version.
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Make it low-carb by serving in lettuce wraps or in an avocado half.