Here’s a classic and satisfying Egg Salad Sandwich recipe — creamy, tangy, and simple to make. Perfect for lunch, picnics, or a quick snack.
🥪 Egg Salad Sandwich
🍽️ Servings: 2–3 sandwiches
⏱️ Ready in: 20 minutes (plus boiling time)
📝 Ingredients:
For the Egg Salad:
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6 large eggs
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¼ cup mayonnaise (add more to taste)
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1 tsp Dijon mustard (or yellow mustard)
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1 tsp lemon juice or a dash of vinegar (optional, for brightness)
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1 tbsp finely chopped red onion or scallions
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1 tbsp chopped celery (optional, for crunch)
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Salt & black pepper, to taste
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Pinch of paprika or smoked paprika (optional)
For Serving:
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4–6 slices of bread (white, whole wheat, sourdough, or rye)
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Lettuce leaves, arugula, or spinach (optional)
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Sliced tomato or avocado (optional)
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Butter (for toasting, optional)
👩🍳 Instructions:
1. Boil the Eggs:
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Place eggs in a saucepan, cover with cold water.
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Bring to a boil, then reduce heat and simmer for 10–12 minutes.
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Transfer eggs to an ice bath for 5 minutes. Peel once cooled.
2. Make the Egg Salad:
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Chop the peeled eggs finely or mash them with a fork.
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In a bowl, mix eggs with mayo, mustard, lemon juice, onion, celery (if using), and season with salt, pepper, and paprika.
3. Assemble the Sandwich:
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Toast bread if desired.
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Layer lettuce on one slice, spoon egg salad on top, and add tomato or avocado slices if using.
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Top with the second slice of bread.
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Cut in half and serve immediately — or wrap and chill for later.
🥄 Tips & Variations:
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Add-ins: Chopped pickles, chives, fresh dill, or a dash of hot sauce.
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Healthier: Swap mayo for Greek yogurt or use half-and-half.
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Low-carb: Serve in lettuce wraps or in a hollowed tomato or avocado.