Here’s a classic, creamy egg salad sandwich recipe that’s easy, quick, and delicious:
Ingredients (serves 2–3 sandwiches)
- 4 large eggs
- 3 tbsp mayonnaise (adjust to taste)
- 1 tsp Dijon mustard (optional, adds a little tang)
- 1 tsp lemon juice or white vinegar
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp finely chopped celery (optional, for crunch)
- 1 tbsp chopped fresh chives or green onion (optional)
- Bread: 4–6 slices (white, whole wheat, or your favorite)
- Lettuce leaves or tomato slices (optional, for serving)
Instructions
1. Cook the eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat.
- Once boiling, remove from heat and cover for 10–12 minutes.
- Drain and cool in ice water for a few minutes.
2. Prepare the egg salad
- Peel the eggs and chop them coarsely.
- In a bowl, mix chopped eggs with mayonnaise, mustard, lemon juice, salt, and pepper.
- Fold in celery and chives if using. Adjust seasoning to taste.
3. Assemble the sandwich
- Spread egg salad on one slice of bread.
- Top with lettuce or tomato if desired.
- Close the sandwich with another slice of bread.
- Slice in half and serve immediately.
Tips:
- For a creamier texture, mash some of the egg yolks before mixing with mayonnaise.
- Add a little paprika or dill for extra flavor.
- Can also be served open-faced or in wraps.
If you want, I can give a quick 5-minute microwave version that skips boiling eggs—perfect for a fast lunch. Do you want me to share that?
