Classic Egg Salad Sandwich
Whip up this creamy and tangy egg salad sandwich for a quick and satisfying meal.
Total
25 min
Servings
4 sandwiches
Level
Easy
Egg salad sandwiches are a timeless classic, perfect for a quick lunch or a light dinner. With just a handful of ingredients, you can create a delicious and creamy filling that pairs perfectly with your favorite bread.
This recipe is simple enough for beginners and versatile for those looking to add a personal twist. Whether you’re packing a lunchbox or enjoying a picnic, these sandwiches are sure to please.
Plus, egg salad is an excellent way to use up leftover hard-boiled eggs, making it a great option for post-holiday meals or when you find yourself with extra eggs.
01What you'll need
Ingredients
8 items · 4 sandwiches
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped chives or green onions
- 8 slices of whole grain or white bread
- Lettuce leaves (optional)
02How to make it
Step-by-step
Boil the eggs
Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, remove from heat and cover. Let sit for 10 minutes.
Cool and peel the eggs
Drain the hot water and fill the saucepan with cold water and ice to cool the eggs quickly. Once cool, peel the eggs carefully.
Chop the eggs
Chop the peeled eggs into small pieces. You can use a knife or an egg slicer.
Mix the salad
In a bowl, combine the chopped eggs, mayonnaise, mustard, lemon juice, salt, pepper, and chives. Stir until well blended.
Assemble the sandwiches
Lay out the bread slices. Spoon the egg salad onto four slices. Add lettuce leaves if desired, then top with the remaining slices of bread.
03From our kitchen
Cook's tips
- To make ahead, prepare the egg salad up to 2 days in advance and store in the refrigerator.
- For a twist, add diced pickles or celery for extra crunch.
- Use whole grain bread for added fiber and nutrition.
- Egg salad can be stored in an airtight container in the fridge for up to 3 days.
Cook's note
This classic egg salad sandwich recipe is a quick and satisfying option for any meal of the day.
04Frequently asked
Questions & answers
Can I use Greek yogurt instead of mayonnaise?
Yes, Greek yogurt can be used for a lighter, tangier flavor. Adjust seasonings to taste.
How can I avoid overcooking the eggs?
Remove the eggs from heat as soon as the water boils and let them sit covered. This helps prevent overcooking.
What’s the best way to peel hard-boiled eggs?
Peel them under running water or in a bowl of water. This helps the shell come off more easily.
How do I make the egg salad creamier?
Add more mayonnaise or a tablespoon of cream cheese for extra creaminess.
Can I add other ingredients to the egg salad?
Absolutely! Feel free to add herbs, spices, or additional veggies like bell peppers or onions.
05Keep cooking
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