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
Scale
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.
