Here’s a classic, creamy egg salad sandwich recipe—simple, flavorful, and perfect for lunch.
🥪 Classic Egg Salad Sandwich
🥚 Ingredients (Makes 4 sandwiches)
- 8 large eggs
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard (optional, but recommended)
- 1 tablespoon finely chopped red onion or green onion
- 1 tablespoon finely chopped celery (optional, for crunch)
- Salt and black pepper to taste
- 8 slices sandwich bread (white, whole wheat, or sourdough)
- Lettuce leaves (optional)
🔪 Instructions
- Boil the eggs
- Place eggs in a pot and cover with cold water.
- Bring to a boil, then turn off heat, cover, and let sit for 10–12 minutes.
- Transfer to an ice bath and cool completely.
- Peel & chop
- Peel eggs and chop into small pieces (or mash with a fork for a smoother texture).
- Mix the salad
- In a bowl, combine chopped eggs, mayonnaise, mustard, onion, celery, salt, and pepper.
- Stir gently until creamy but still slightly chunky.
- Assemble sandwiches
- Spoon egg salad onto bread slices.
- Add lettuce if desired.
- Top with remaining bread slices and slice in half.
⭐ Tips for the Best Egg Salad
- For extra flavor, add a pinch of paprika or a dash of hot sauce.
- A teaspoon of lemon juice brightens the flavor.
- Chill the mixture for 30 minutes before serving for best taste.
If you’d like, I can also give you a healthy version, Southern-style version, or a gourmet twist.
