Introduction
The Egg Salad Sandwich is a timeless classic — creamy, comforting, and easy to make. Perfect for lunch, picnics, or a quick snack, this recipe uses simple ingredients to create a rich and satisfying filling that pairs beautifully with soft or toasted bread. With a few tweaks, you can make it as traditional or as flavorful as you like!
Ingredients
(Makes 2–3 sandwiches)
4 large eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard (optional for a tangy flavor)
1 tablespoon finely chopped celery (optional)
1 tablespoon finely chopped green onions or chives
Salt — to taste
Black pepper — to taste
A pinch of paprika (optional)
4–6 slices of bread (white, whole wheat, or your choice)
Lettuce leaves (optional, for layering)
Instructions:
Boil the Eggs
Place eggs in a saucepan and cover them with water.
Bring to a boil, then reduce heat and simmer for 10–12 minutes.
Remove eggs and place them in cold water for 5 minutes to cool.
Peel the eggs once cooled.
Mash the Eggs
Chop or mash the boiled eggs in a bowl using a fork.
Make the Egg Salad
Add mayonnaise, mustard, celery, green onions, salt, and pepper.
Mix well until creamy and evenly combined.
Assemble the Sandwich
Place lettuce (if using) on a slice of bread.
Spoon the egg salad on top.
Cover with another slice of bread.
Cut diagonally and serve!
Description
This Egg Salad Sandwich delivers a perfect balance of creamy, tangy, and savory flavors. The boiled eggs add richness, the mayo gives a smooth texture, and the mustard brightens it up. It’s a versatile meal that tastes great cold or at room temperature — ideal for meal prep or lunchboxes.
Tips
Perfect Boil: Don’t overcook eggs — a 10-minute boil gives a tender yolk without a gray ring.
Creamier Texture: Add a bit more mayo if you like it extra creamy.
Add Crunch: Chopped celery, pickles, or even a little diced cucumber work great.
Make Ahead: Egg salad can be stored in the fridge for up to 3 days in an airtight container.
Variations
🥑 Avocado Egg Salad: Replace half the mayo with mashed avocado for a healthier twist.
🥓 Bacon Egg Salad: Add crumbled cooked bacon for extra flavor.
🧅 Spicy Version: Mix in a dash of hot sauce or sriracha.
🍞 Open-Faced Style: Serve on toasted sourdough with microgreens or sprouts.
Correction
If your egg salad turns too runny, you likely used too much mayo or the eggs were still warm when mixed. Let the eggs cool completely and add mayo gradually until you reach your desired consistency.
Enjoy!
Serve your Egg Salad Sandwich with a side of chips, fresh fruit, or a small salad. It’s creamy, satisfying, and always hits the spot — perfect for any time of day! 🥰