Here’s a classic, creamy egg salad sandwich recipe—simple, quick, and customizable.
Classic Egg Salad Sandwich
Ingredients
- 4 large eggs
- 2–3 Tbsp mayonnaise (adjust to taste)
- 1 tsp mustard (Dijon or yellow)
- Salt & black pepper, to taste
- Optional add-ins:
- 1 tsp lemon juice
- 1–2 tsp chopped fresh chives or dill
- A pinch of paprika for garnish
- 2 slices of bread (white, whole wheat, or your favorite)
Instructions
- Boil the Eggs
- Place eggs in a pot, cover with water, and bring to a boil.
- Once boiling, turn off heat and cover. Let sit 10–12 minutes.
- Drain and place eggs in cold water; peel when cool.
- Make the Egg Salad
- Chop eggs roughly or mash with a fork.
- Mix in mayonnaise, mustard, salt, and pepper.
- Add optional ingredients (chives, dill, lemon juice) if desired.
- Assemble the Sandwich
- Spread egg salad evenly on one slice of bread.
- Top with the other slice.
- Optional: add lettuce, tomato slices, or pickles for extra crunch.
- Serve
- Cut in half and enjoy immediately, or chill for 30 minutes for a firmer sandwich.
If you want, I can also give a quick 5-minute “microwave egg salad hack” for when you don’t have time to boil eggs. Do you want me to do that?
