ere’s a recipe for a Classic Egg Salad Sandwich that’s creamy, flavorful, and perfect for a satisfying lunch. This recipe includes a few tips to make the egg salad extra delicious!
Classic Egg Salad Sandwich
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard (optional, for extra tang)
- 1 tablespoon fresh chives or green onions, chopped
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional, for added flavor)
- 1 tablespoon celery, finely diced (optional, for crunch)
- 4 slices of bread (white, whole wheat, or sourdough)
- Lettuce or spinach leaves (optional, for extra freshness)
Instructions:
- Cook the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil over medium heat. Once boiling, turn off the heat, cover, and let the eggs sit for 10-12 minutes. Transfer the eggs to an ice water bath and let them cool for a few minutes before peeling.
- Prepare the egg salad: Peel the eggs and roughly chop them. Place in a mixing bowl and add mayonnaise, Dijon mustard, chives, salt, pepper, paprika, and celery if using. Mix gently to combine, mashing some of the eggs slightly for a creamy texture.
- Assemble the sandwiches: Spread the egg salad mixture evenly on two slices of bread. Top with lettuce or spinach if desired, and then cover with the other slices of bread.
- Serve: Cut each sandwich in half and serve immediately.
Recipe Notes:
- Extra creaminess: For a richer egg salad, add a spoonful of Greek yogurt or sour cream.
- Adding flavor: A touch of vinegar or a splash of pickle juice can add a zesty twist to the egg salad.
- Storage: Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
Time:
- Prep time: 15 minutes (including egg boiling and cooling)
- Total time: 15-20 minutes
This Classic Egg Salad Sandwich is creamy, satisfying, and packed with flavor. It’s perfect for a quick lunch or a picnic treat!