Here’s a classic, creamy egg salad sandwich—simple, balanced, and perfect for lunch.
Classic Egg Salad Sandwich
Ingredients (makes 2–3 sandwiches)
- 6 hard-boiled eggs, peeled
- ¼ cup mayonnaise
- 1 tsp yellow or Dijon mustard
- Salt & black pepper, to taste
- 1 tbsp finely chopped celery (optional, for crunch)
- 1 tbsp finely chopped red onion or scallions (optional)
- Paprika, for garnish
For Serving
- Bread of choice (white, wheat, sourdough, or rye)
- Lettuce (optional)
Instructions
- Chop the eggs
Roughly chop eggs or mash with a fork—chunky or smooth, your choice. - Mix the salad
Add mayonnaise, mustard, salt, pepper, celery, and onion.
Stir gently until combined. - Taste & adjust
Add more mayo for creaminess or mustard for tang. - Assemble sandwiches
Spread egg salad on bread, add lettuce if using, top with second slice. - Serve
Sprinkle lightly with paprika if desired.
Tips & Variations
- Extra creamy: mix in 1 tsp butter or a splash of milk.
- Healthier: replace half the mayo with Greek yogurt.
- Classic deli style: add a pinch of sugar and white pepper.
- Elevated: add fresh dill, chives, or a dash of lemon juice.
If you want, I can also give you a southern-style, avocado egg salad, or low-mayo version.
