Here’s a simple, classic, and satisfying Egg Salad Sandwich recipe — creamy, tangy, and ready in minutes. Great for lunch, picnics, or meal prep!
🥪 Classic Egg Salad Sandwich
Ingredients:
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6 large eggs
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¼ cup mayonnaise (adjust to taste)
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1 tsp yellow mustard (optional, for a tangy kick)
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1–2 tbsp finely chopped celery (optional, for crunch)
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1 tbsp finely chopped red onion or green onion (optional)
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Salt & pepper to taste
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Optional: paprika, dill, or a dash of hot sauce
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4 slices of bread (white, wheat, rye, or toast — your choice)
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Optional: lettuce, tomato slices, or pickles for layering
Instructions:
1. Boil the Eggs:
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Place eggs in a pot, cover with cold water, and bring to a boil.
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Once boiling, turn off heat, cover, and let sit for 10–12 minutes.
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Transfer eggs to an ice bath or run under cold water to stop cooking.
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Peel and chop eggs roughly.
2. Make the Egg Salad:
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In a bowl, combine chopped eggs, mayo, mustard (if using), celery, onion, salt, and pepper.
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Mix until well combined but still a bit chunky. Adjust seasoning and texture to your liking.
3. Assemble the Sandwich:
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Spoon egg salad onto bread slices.
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Add lettuce or tomato if desired.
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Top with another slice of bread.
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Slice in half and serve.
Tips & Variations:
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No mayo? Use Greek yogurt or mashed avocado.
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Egg salad too thick? Add a splash of milk or more mayo.
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Make it ahead: Egg salad keeps in the fridge for up to 3 days.
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Low-carb option: Serve in lettuce wraps or on cucumber slices.