Description
Classic creamy egg salad served between slices of soft bread—perfect for a quick, satisfying sandwich or picnic lunch.
Ingredients
- 6 large eggs
- 3 Tbsp mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp lemon juice or white vinegar
- 1 celery stalk, finely chopped (optional)
- 2 Tbsp red onion or chives, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- 4–6 slices bread (white, whole wheat, or your choice)
- Optional extras: lettuce leaves, tomato slices, pickle chips
Instructions
- Place eggs in a saucepan and cover with cold water about 1 inch above eggs. Bring to a boil over medium-high heat.
- As soon as the water boils, turn off heat, cover, and let sit for 10–12 minutes.
- Drain hot water and transfer eggs to an ice water bath to cool for 5 minutes.
- Peel eggs and chop coarsely or mash lightly with a fork in a bowl.
- Stir in mayonnaise, mustard, lemon juice, salt, and pepper until well combined.
- Fold in celery and red onion or chives, if using.
- Adjust seasoning to taste.
- Spread mixture onto bread. Add optional lettuce, tomato, or pickles. Top with another slice of bread.
- Cut sandwiches in half or diagonally. Serve immediately or wrap and chill before serving.
- Refrigerate any leftover egg salad in an airtight container for up to 3 days.
Notes
- Add a pinch of curry powder or smoked paprika for a flavor twist.
- Use Greek yogurt instead of mayo for a lighter version.
- Make open-faced or use wraps, bagels, or croissants instead of bread.
- Mix in diced avocado or crispy bacon for a heartier sandwich.
- Ensure eggs are fully cooled before mixing to prevent runny texture.