Here’s a classic, creamy Egg Salad Sandwich recipe that’s simple, flavorful, and perfect for lunch:
Ingredients (for 2–3 sandwiches):
- 4 large eggs
- 2–3 tablespoons mayonnaise (adjust to taste)
- 1 teaspoon mustard (Dijon or yellow)
- 1 teaspoon lemon juice or vinegar (optional, for brightness)
- Salt and pepper to taste
- 2 slices bread (or 4 for 2 sandwiches)
- Optional add-ins: chopped celery, green onions, dill, paprika, lettuce, tomato slices
Instructions:
- Boil the eggs:
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat. Once boiling, turn off heat and cover. Let sit for 10–12 minutes.
- Drain and transfer eggs to cold water to cool, then peel.
- Prepare the egg salad:
- Chop the boiled eggs coarsely or mash them lightly with a fork.
- Mix in mayonnaise, mustard, lemon juice, salt, and pepper.
- Add optional ingredients like celery or green onions for extra crunch.
- Assemble the sandwich:
- Spread the egg salad onto a slice of bread.
- Top with lettuce or tomato if desired, then place the second slice on top.
- Cut in half and serve immediately.
Tips:
- For creamier egg salad, mash the eggs more thoroughly.
- For a lighter version, use Greek yogurt instead of some or all of the mayo.
- Egg salad keeps well in the fridge for up to 3 days, so you can make it ahead.
If you want, I can give a restaurant-style egg salad version that’s extra rich and flavorful with a little secret ingredient that makes it taste amazing.
Do you want me to do that?
