Here’s a classic, creamy Egg Salad Sandwich recipe — quick, satisfying, and perfect for lunch 🥪🥚
Egg Salad Sandwich
Serves: 2–3
Time: 15–20 minutes
Ingredients
- 4 large eggs
- 2–3 tbsp mayonnaise
- 1 tsp Dijon mustard (optional for tang)
- 1 tsp lemon juice
- Salt and black pepper, to taste
- Optional mix-ins: chopped celery, green onions, dill, or paprika
- 4 slices sandwich bread, toasted or plain
- Optional: lettuce or tomato slices for serving
Instructions
1️⃣ Boil the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat.
- Once boiling, cover, remove from heat, and let sit 10–12 minutes.
- Cool under cold running water and peel.
2️⃣ Make the Egg Salad
- Chop eggs into small pieces.
- In a bowl, combine eggs, mayonnaise, mustard, lemon juice, salt, and pepper.
- Add optional mix-ins if desired.
3️⃣ Assemble the Sandwich
- Spread egg salad evenly over bread slices.
- Add lettuce or tomato if desired.
- Top with second slice of bread and cut in half.
Tips & Variations
- For a lighter version, use Greek yogurt or half yogurt/half mayo.
- Add a pinch of paprika or cayenne for a subtle kick.
- Make it a wrap by using a tortilla instead of bread.
If you want, I can also give a curried egg salad sandwich version for a bold, flavorful twist.
