Classic, creamy, and totally satisfying 🥚🥪 Egg salad sandwiches are comfort food made simple. Here’s a foolproof version that’s light, flavorful, and not overly heavy.
🥚 Egg Salad Sandwich
Ingredients (makes ~4 sandwiches)
- 6 large eggs
- 3 tbsp mayonnaise (adjust to taste)
- 1 tsp Dijon mustard (optional but adds a nice tang)
- 1 celery stalk, finely chopped (optional for crunch)
- 1–2 tsp fresh chives or green onions, chopped (optional)
- Salt & black pepper to taste
- Bread of your choice (white, whole wheat, or sandwich rolls)
- Optional: lettuce, tomato slices, pickles
Instructions
- Cook the eggs
- Place eggs in a pot, cover with cold water.
- Bring to a boil, then cover and remove from heat. Let sit 10–12 minutes.
- Cool in ice water, peel, and chop roughly.
- Make the salad
- In a bowl, combine chopped eggs, mayonnaise, mustard, celery, and chives.
- Season with salt and pepper. Adjust mayo for creaminess.
- Assemble the sandwich
- Spread egg salad on bread slices.
- Add optional lettuce or tomato if desired.
- Close sandwich and slice diagonally.
🔥 Tips
- For extra creamy, use 1–2 tbsp more mayo or a little Greek yogurt.
- For zesty flavor, add a dash of paprika, hot sauce, or pickle juice.
- Can be served open-faced on toast for lighter meals.
- Make ahead: egg salad keeps 2–3 days in the fridge.
If you want, I can make a version that’s:
- Low-carb / keto friendly
- Super fluffy and creamy
- Loaded with extras like bacon or avocado
- Mini slider style
Do you want this classic simple or loaded & fancy?
