Egg Salad Sandwich

Here’s a classic and creamy Egg Salad Sandwich recipe — easy, comforting, and great for lunch, picnics, or meal prep. 🥪🥚

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🥚 Classic Egg Salad Sandwich

🍽️ Serves: 2–3 sandwiches

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🧂 Ingredients:

• 6 large eggs, hard-boiled and peeled

• 1/4 cup mayonnaise (adjust to taste)

• 1 tsp Dijon mustard (or yellow mustard for milder flavor)

• 1 tbsp finely chopped red onion or scallions (optional)

• 1 tbsp fresh dill or parsley, chopped (optional)

• Salt & pepper, to taste

• Optional: a pinch of paprika or a squeeze of lemon juice

• Bread of choice: sandwich bread, croissant, rye, or toasted sourdough

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👩‍🍳 Instructions:

1. Boil the eggs:

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

   • Once boiling, cover and remove from heat. Let sit for 10–12 minutes.

   • Cool under cold water, then peel.

2. Chop the eggs:

   • Roughly chop the hard-boiled eggs into small pieces.

3. Make the salad:

   • In a bowl, mix chopped eggs with mayo, mustard, onions, herbs, and seasonings. Stir until creamy and well-combined.

4. Assemble the sandwich:

   • Spoon egg salad onto bread of your choice.

   • Add optional toppings like lettuce, tomato, or pickles.

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📝 Tips:

• Make it extra creamy by adding a little more mayo or a spoonful of Greek yogurt.

• For crunch, stir in chopped celery or sweet pickle relish.

• Chill for 30 minutes if you want the flavors to meld.

Would you like a spicy version, no-mayo option, or keto-friendly twist? Let me know!