Egg Salad Sandwich

Here’s a classic, creamy Egg Salad Sandwich recipe — simple, satisfying, and perfect for a quick lunch or picnic.

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🥚🥪 Classic Egg Salad Sandwich

Ingredients (Serves 2):

• 4 large eggs

• 3 tbsp mayonnaise (or Greek yogurt for a lighter option)

• 1 tsp Dijon mustard (optional but adds nice tang)

• 1 tsp lemon juice or vinegar

• Salt and pepper, to taste

• 1–2 tbsp finely chopped celery or green onion (optional for crunch)

• 4 slices bread (white, whole wheat, or your favorite)

• Lettuce or spinach leaves (optional)

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🔧 Instructions:

1. Boil the eggs:

   • Place eggs in a saucepan, cover with water, and bring to a boil.

   • Once boiling, turn off heat, cover, and let sit 10–12 minutes.

   • Drain and transfer eggs to ice water to cool.

2. Prepare the egg salad:

   • Peel the eggs and roughly chop them.

   • In a bowl, mix eggs with mayonnaise, mustard, lemon juice, salt, and pepper.

   • Stir in celery or green onion if using.

3. Assemble the sandwich:

   • Toast the bread if desired.

   • Spread egg salad on two slices of bread.

   • Add lettuce or spinach if you like.

   • Top with remaining bread slices.

4. Serve:

   • Cut sandwiches in half and enjoy immediately.

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✅ Tips:

• For a creamier salad, mash the eggs more finely.

• Add a pinch of paprika or dill for extra flavor.

• Make it ahead and chill for up to 2 days — flavors improve with time!

Want a low-carb or spicy chipotle egg salad version?