Here’s a classic, creamy, and delicious Egg Salad Sandwich recipe — perfect for a quick lunch, picnic, or light dinner. Simple ingredients, big comfort.
🥪 Classic Egg Salad Sandwich
🕒 Total Time: 20 minutes
🍽️ Servings: 2–4 sandwiches
🧾 Ingredients
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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, adds a subtle tang)
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1 tbsp finely chopped chives or green onions
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1 tbsp finely chopped celery (optional, for crunch)
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Salt & black pepper, to taste
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A pinch of paprika or cayenne (optional)
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Bread slices (white, wheat, rye, or toasted — 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 saucepan and cover with cold water.
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Bring to a boil, then cover and turn off the heat. Let sit for 10–12 minutes.
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Drain and place in ice water to cool, then peel.
2. Make the Egg Salad:
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Chop the peeled eggs into small chunks.
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In a bowl, combine eggs, mayo, mustard, chives, celery (if using), salt, pepper, and a pinch of paprika or cayenne (optional).
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Mix gently until creamy but still chunky.
3. Assemble the Sandwiches:
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Spoon egg salad onto bread slices.
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Optional: Add lettuce, tomato, or pickles for freshness and texture.
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Top with another slice of bread. Cut in half or quarters, and serve!
🥗 Serving Ideas:
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Serve with chips, a pickle spear, or fresh fruit on the side.
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Try it in lettuce wraps or stuffed into a tomato for a low-carb version.
🥚 Tips:
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Add a splash of lemon juice for brightness.
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For extra creaminess, mash some of the egg yolks into the mayo before adding chopped whites.
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Want a twist? Try mixing in a spoon of Greek yogurt, dill, or a touch of hot sauce.