Got you. Simple, no-fuss, really good egg salad sandwich.
Egg Salad Sandwich (Toasted Whole Wheat)
Ingredients (2 sandwiches):
- 4 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard (optional but recommended)
- Salt, to taste
- Black pepper, to taste
- 1 tbsp finely chopped celery or scallions (optional)
- 4 slices whole wheat bread
- Lettuce and/or tomato (optional)
Instructions:
- Hard-boil the eggs
- Place eggs in a saucepan, cover with cold water.
- Bring to a boil, then turn off heat, cover, and let sit 10–12 minutes.
- Transfer to ice water, peel, and cool.
- Make the egg salad
- Chop eggs to your preferred texture (chunky or smooth).
- Mix with mayo, mustard, salt, pepper, and any add-ins.
- Toast the bread
- Toast whole wheat slices until golden and crisp.
- Assemble
- Spoon egg salad onto toast.
- Add lettuce/tomato if using.
- Top with remaining bread, slice, and eat immediately.
Tips:
- Too dry? Add mayo 1 tsp at a time.
- Too rich? A squeeze of lemon brightens it up.
- Make-ahead: egg salad keeps 2–3 days refrigerated (bread should be toasted fresh).
If you want a creamier, chunkier, or more herby version, say the word and I’ll tweak it.
