🥚 Easy Egg Salad Sandwich
This recipe has roots in my early kitchen adventures. I remember my grandmother whipping up egg salad on lazy spring Sundays, often adding whatever herbs or crunchy veggies were growing in the garden. That’s the beauty of this easy egg sandwich—it’s a canvas for creativity, with a timeless base that never goes out of style.
Equipment
- Saucepan
- Mixing bowl
- Knife and cutting board
- Spoon or spatula
- Toaster (optional)
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 bread white, wheat, or sourdough
- Lettuce leaves optional, for serving
Instructions
- Step 1: Boil the Eggs
- Place eggs in a saucepan, cover with water.
- Bring to a boil over medium heat. Once boiling, remove from heat, cover, and let sit for 10 minutes.
- Transfer eggs to an ice bath for 5 minutes. Peel and chop.
- 💡 Pro Tip: Older eggs peel more easily after boiling.
- Step 2: Make the Egg Salad
- In a medium bowl, mix mayonnaise, Dijon mustard, salt, pepper, paprika, chives, celery, and lemon juice.
- Fold in chopped eggs gently until creamy and combined.
- Step 3: Assemble the Sandwich
- Toast bread if desired. Spread egg salad on one slice, add lettuce, and top with another slice.
- Cut diagonally and serve.
- 🥪 Serving Suggestion: Great with chips or a fresh side salad.
Notes
Pro Tips for the Best Egg Sandwich 🥚 Fresh Eggs = Better Texture: But if you’re boiling, slightly older eggs peel more easily. 🥄 Creamier Texture? Mash some of the yolks with the mayo before adding the rest. 🌿 Flavor Boost: A dash of hot sauce or a sprinkle of dill changes the game. 🧊 Make Ahead: The egg salad can be made up to 2 days in advance—just store it in an airtight container.
🔍 Nutrition (Per Sandwich – Estimate)
- Calories: ~420
- Protein: ~18g
- Carbohydrates: ~24g
- Fat: ~28g
- Fiber: ~2g
- Sugar: ~3g