Egg Salad Sandwich Recipe

Here’s a classic, creamy, and satisfying Egg Salad Sandwich recipe — simple ingredients, big comfort.

🥪 Egg Salad Sandwich

🕒 Time: 20 min (including boiling eggs) | 🍽️ Serves: 2–4

🥚 Ingredients:

• 6 large eggs

• 3–4 tbsp mayonnaise (adjust to taste)

• 1 tsp Dijon mustard (or yellow, optional)

• 1 tbsp finely chopped red onion or scallions

• 1 tbsp chopped fresh dill or parsley (optional)

• Salt and black pepper, to taste

• Pinch of paprika or cayenne (optional)

• Bread of choice (white, wheat, rye, sourdough, or croissant)

• Lettuce, tomato, or cucumber slices (optional for layering)

🍳 How to Boil Eggs (Easy Peel Method):

1. Place eggs in a pot and cover with water.

2. Bring to a boil over medium-high heat.

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

4. Transfer to an ice bath for 5 minutes, then peel.

👩‍🍳 Make the Egg Salad:

1. Chop peeled eggs into small chunks.

2. In a bowl, combine chopped eggs, mayo, mustard, onion, herbs, salt, pepper, and any optional seasoning.

3. Mix until well combined and creamy. Add more mayo if you like it looser.

🥪 Assemble the Sandwich:

• Toast bread if desired.

• Layer with lettuce or sliced tomato (optional).

• Add a generous scoop of egg salad and top with another slice of bread.

• Slice in half and serve!

🧊 Storage:

• Egg salad keeps in the fridge for up to 3 days, covered.

• Great for meal prep or quick lunches.