Here’s a classic, creamy egg salad sandwich recipe — simple, flavorful, and perfect for lunch or a picnic.
🥚 Egg Salad Sandwich
Ingredients (Serves 2–3)
- 6 large eggs
- 3 tbsp mayonnaise (adjust to taste)
- 1 tsp Dijon mustard (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional, for flavor)
- 1–2 tbsp finely chopped celery or green onions (optional, for crunch)
- 4 slices of bread (white, whole wheat, or your choice)
- Lettuce leaves (optional)
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, turn off heat and cover for 10–12 minutes.
- Drain and cool in ice water, then peel.
2️⃣ Make Egg Salad
- Chop eggs roughly or mash with a fork.
- In a bowl, mix eggs with mayonnaise, Dijon mustard, salt, pepper, and optional paprika.
- Fold in celery or green onions if using.
3️⃣ Assemble Sandwich
- Spread egg salad onto slices of bread.
- Add lettuce if desired.
- Top with another slice of bread and cut in half.
Tips & Variations
- Creamier: Use half mayonnaise and half Greek yogurt.
- Extra flavor: Add a dash of hot sauce, pickle relish, or fresh dill.
- Open-faced: Serve on one slice of toast with a sprinkle of paprika and fresh herbs.
I can also give you a curried egg salad version or a bacon-egg salad sandwich for a more gourmet twist if you want.
Do you want me to provide one of those versions?
