A classic egg salad sandwich is creamy, delicious, and perfect for a quick and easy meal. Made with simple ingredients, it’s great for lunch, picnics, or a light dinner!
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 15 minutes.
- Creamy & Flavorful: A perfect blend of eggs, mayo, and seasonings.
- Customizable: Add extras like pickles, avocado, or bacon for variety.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1 tablespoon fresh chives, chopped
- 1 tablespoon celery, finely diced
- 1 teaspoon lemon juice
- 4 slices of bread (white, wheat, or sourdough)
- Lettuce leaves (optional, for serving)
Instructions
Step 1: Boil the Eggs
1️⃣ Place eggs in a saucepan and cover with water. 2️⃣ Bring to a boil, then cover, remove from heat, and let sit for 10 minutes. 3️⃣ Transfer eggs to an ice bath for 5 minutes, then peel and chop them.
Step 2: Make the Egg Salad
4️⃣ In a bowl, mix mayonnaise, Dijon mustard, salt, black pepper, paprika, chives, celery, and lemon juice. 5️⃣ Gently fold in the chopped eggs until well combined.
Step 3: Assemble the Sandwich
6️⃣ Toast the bread if desired. 7️⃣ Spread a generous amount of egg salad on one slice. 8️⃣ Add lettuce leaves (if using) and top with another slice of bread. 9️⃣ Cut in half and serve immediately.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Nutrition Facts (Per Serving)
- Calories: 320
- Protein: 18g
- Carbohydrates: 25g
- Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 375mg
- Sodium: 520mg
- Sugar: 3g
Pro Tips for the Best Egg Salad
- Use Fresh Eggs: They peel more easily after boiling.
- Mash or Chunky? Mash the eggs for a smoother texture or leave them chunky for more bite.
- Make Ahead: Store in the fridge for up to 2 days for easy meal prep.
Final Thoughts
This Egg Salad Sandwich is a timeless classic that’s creamy, satisfying, and packed with flavor. Perfect for a simple yet delicious meal. Enjoy!