Here’s a classic Egg Salad Sandwich recipe—simple, creamy, and perfect for lunch or a picnic.
Ingredients (Serves 2–3 sandwiches)
- 4 large eggs
- 2–3 tbsp mayonnaise (adjust to taste)
- 1 tsp Dijon mustard (optional)
- 1 tsp lemon juice or vinegar
- Salt and pepper, to taste
- 1–2 tsp chopped fresh herbs (optional: chives, parsley, dill)
- Bread slices (white, whole wheat, or your favorite)
- Optional toppings: lettuce, tomato slices, or pickles
Instructions
- Cook the eggs:
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then cover, remove from heat, and let sit 10–12 minutes.
- Cool under cold running water or in an ice bath.
- Peel and chop:
- Peel the eggs and chop them into small pieces.
- Make the egg salad:
- In a bowl, mix chopped eggs with mayonnaise, mustard, lemon juice, salt, pepper, and herbs.
- Adjust mayo for your preferred creaminess.
- Assemble the sandwiches:
- Spread the egg salad on bread slices. Add lettuce or tomato if desired. Top with another slice of bread.
- Serve:
- Cut sandwiches in half and serve immediately, or wrap and refrigerate for later.
💡 Tips:
- For a chunkier salad, roughly chop the eggs. For a smoother texture, mash them slightly with a fork.
- Add a pinch of paprika or a dash of hot sauce for extra flavor.
- Egg salad can be made a day ahead and stored in the fridge in an airtight container.
If you want, I can also give a light and creamy version with Greek yogurt instead of mayo, which is healthier but still delicious.
Do you want me to provide that version?
