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If you ever find yourself craving something comforting, creamy, and classic, this Quick 10-Minute Egg Salad Sandwich Recipe is exactly what you need. Perfect for a speedy lunch or a simple dinner, this sandwich brings together perfectly cooked eggs, tangy Dijon mustard, and crunchy celery all nestled between soft bread slices. It’s a timeless favorite that balances flavors and textures effortlessly, proving that sometimes the simplest recipes are the most satisfying. Once you try this, it might just become your go-to meal on busy days or whenever you want to treat yourself without fuss.
Ingredients You’ll Need
Getting the ingredients for this recipe is a breeze, yet each one plays a vital role in creating that delightful taste and texture combination. From creamy mayonnaise to crisp celery, these staples come together to make a sandwich that’s anything but ordinary.
- 4 hard-boiled eggs: The star of the dish, providing rich protein and a smooth texture once chopped.
- 3 tablespoons mayonnaise: Adds creaminess and binds the salad nicely without overpowering the eggs.
- 1 teaspoon Dijon mustard: Gives a subtle tangy kick that elevates the overall flavor.
- 1 celery stalk, finely chopped: Brings a fresh crunch and a bright green color to the mix.
- Salt, to taste: Essential for bringing out the flavors in the eggs and seasonings.
- Black pepper, to taste: Adds a bit of warmth and a hint of spice that complements the creaminess.
- 4 slices sandwich bread: Soft and sturdy enough to hold the filling without falling apart.
How to Make Quick 10-Minute Egg Salad Sandwich Recipe
Step 1: Prepare the Eggs
Start by peeling your hard-boiled eggs carefully to avoid any shell bits, then chop them into small, even pieces. This ensures every bite has a smooth and creamy texture with no large chunks overpowering the sandwich.
Step 2: Mix in the Creamy Elements
Combine the chopped eggs with 3 tablespoons of mayonnaise and 1 teaspoon of Dijon mustard. Add salt and freshly ground black pepper according to your taste. Stir gently yet thoroughly until the mixture reaches a creamy consistency that’s perfectly balanced — neither too dry nor runny.
Step 3: Add the Crunch
Incorporate the finely chopped celery into the egg mixture. This little addition brings an inviting crunch and a fresh bite that cuts through the creaminess, giving the salad great texture and a pop of bright flavor.
Step 4: Assemble the Sandwich
Spread a generous amount of the egg salad over 2 slices of your sandwich bread. Top each with the remaining slices, press gently, then slice in half. This simple act transforms the ingredients into a handheld delight, ready to be enjoyed.
How to Serve Quick 10-Minute Egg Salad Sandwich Recipe
Garnishes
Add a sprinkle of fresh chopped chives or a dash of smoked paprika to give the sandwich a beautiful burst of color and a hint of extra flavor. Pickles or thinly sliced radishes also make lovely, crisp garnishes on the side or inside the sandwich for added zest.
Side Dishes
This sandwich pairs wonderfully with light sides such as a mixed green salad drizzled with lemon vinaigrette or some crunchy carrot sticks. For a more indulgent option, serve with kettle-cooked chips or a bowl of tomato soup for dipping.
Creative Ways to Present
Try serving the egg salad in crisp lettuce cups for a low-carb twist, or pile it high on toasted croissants for an elevated brunch feel. You can even scoop the salad onto crackers for an easy appetizer that will impress guests with minimal effort.
Make Ahead and Storage
Storing Leftovers
Any leftover egg salad keeps well in an airtight container in the refrigerator for up to two days. Be sure to keep it chilled to maintain freshness and avoid any unpleasant texture changes.
Freezing
Freezing egg salad is generally not recommended since mayonnaise and eggs can separate and become watery upon thawing. For best results, enjoy this Quick 10-Minute Egg Salad Sandwich Recipe fresh.
Reheating
Because the egg salad is served cold or at room temperature, there’s no need to reheat. If your bread is toasted, enjoy the sandwich as is or briefly warm the bread before adding the salad for a cozy contrast.
FAQs
Can I use different types of bread for this sandwich?
Absolutely! This Quick 10-Minute Egg Salad Sandwich Recipe works well with whole grain, sourdough, or even a soft brioche bun. Choose whatever bread you love most to suit your taste and texture preferences.
How do I make the eggs easier to peel?
For easier peeling, cook your eggs until fully hard-boiled, then shock them in ice-cold water immediately after cooking. This cooling step helps separate the shell from the egg white, making peeling a snap.
Is it okay to add other veggies to the egg salad?
Definitely! Feel free to mix in chopped green onions, bell peppers, or even a little shredded carrot. These additions not only enhance flavor but also add nutritional variety and color to your sandwich.
Can I make this sandwich vegan?
While the traditional recipe centers on eggs and mayonnaise, you can swap in vegan mayonnaise and mashed chickpeas or tofu to mimic the creamy texture and protein, creating a delicious vegan alternative.
What’s the best way to store pre-made sandwiches?
If you assemble sandwiches ahead of time, wrap them tightly in plastic wrap or parchment paper to keep them fresh. Store in the refrigerator and consume within 24 hours to ensure the bread doesn’t become soggy.
Final Thoughts
This Quick 10-Minute Egg Salad Sandwich Recipe is a wonderful little kitchen companion for anyone craving a fuss-free yet flavorful meal. It’s comforting, quick, and endlessly adaptable, making it a perfect recipe to keep in your back pocket. Give it a try today—you might just find yourself reaching for it day after day.
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Print
Quick 10-Minute Egg Salad Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Description
This Quick 10-Minute Egg Salad Sandwich recipe offers a simple and delicious way to enjoy a classic lunch. Made with hard-boiled eggs, creamy mayonnaise, tangy Dijon mustard, and crunchy celery, it’s a perfect balance of flavors and textures. Ready in just 10 minutes, it’s an ideal option for a quick meal or snack.
Ingredients
Egg Salad
- 4 hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 celery stalk, finely chopped
- Salt, to taste
- Black pepper, to taste
Sandwich
- 4 slices sandwich bread
Instructions
- Prepare the eggs: Peel the 4 hard-boiled eggs and chop them into small pieces to ensure an even texture in the salad.
- Make the egg salad: In a bowl, combine the chopped eggs with 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, salt, and black pepper. Stir well until the mixture is creamy and well blended.
- Add celery: Mix in the finely chopped celery stalk to add a fresh crunch and flavor contrast to the creamy egg mixture.
- Assemble the sandwiches: Spoon the egg salad evenly onto 2 slices of bread. Top each with another slice to form sandwiches, then slice in half if desired and serve immediately.
Notes
- For a healthier version, use light mayonnaise or Greek yogurt instead.
- Hard-boiled eggs can be prepared ahead of time and stored in the refrigerator for convenience.
- Try adding a pinch of paprika or fresh herbs like dill or chives for extra flavor.
- Gluten-free bread can be used to accommodate dietary restrictions.
- Store leftover egg salad in an airtight container in the refrigerator for up to 2 days.
