Egg Salad Sandwich 🥪
A classic egg salad sandwich is creamy, comforting, and easy to make with simple ingredients.
Ingredients (Makes 2–3 sandwiches)
- 6 large eggs
- 3–4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon finely chopped red onion or green onion
- 1 tablespoon chopped celery (optional, for crunch)
- Salt and black pepper to taste
- 4–6 slices bread (white, whole wheat, or sourdough)
- Lettuce leaves (optional)
- Paprika (optional, for garnish)
Instructions
- Boil the eggs
Place eggs in a saucepan and cover with water. Bring to a boil, then turn off heat, cover, and let sit for 10–12 minutes. - Cool and peel
Transfer eggs to ice water for 5–10 minutes. Peel and pat dry. - Chop the eggs
Dice the eggs into small pieces (or mash slightly for a smoother texture). - Mix the filling
In a bowl, combine eggs, mayonnaise, mustard, onion, celery, salt, and pepper. Mix gently until creamy. - Assemble the sandwich
Spoon egg salad onto bread slices. Add lettuce if desired. Sprinkle lightly with paprika. Top with another slice of bread. - Serve
Cut in halves or quarters and serve immediately. Refrigerate leftovers for up to 2 days.
Tips & Variations
- Add chopped pickles or relish for tanginess.
- Mix in fresh herbs like dill or parsley.
- Use Greek yogurt instead of some mayo for a lighter version.
- Add avocado for extra creaminess.
If you’d like, I can give you a high-protein version, a low-calorie version, or a gourmet-style twist.
