🥚 Classic Egg Salad Sandwich Recipe 🥪
Creamy, tangy, and ready in minutes!
✨ Ingredients (Makes 2–3 Sandwiches):
For the Egg Salad:
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6 large eggs
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3 tbsp mayonnaise (adjust to taste)
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1 tsp yellow mustard (optional for tang)
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1 tbsp finely chopped red onion (or green onion)
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1 tbsp chopped celery (optional for crunch)
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½ tsp salt
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¼ tsp black pepper
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¼ tsp paprika (optional for color and flavor)
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Fresh dill or parsley (optional, chopped for freshness)
For the Sandwich:
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4–6 slices of bread (white, wheat, sourdough, or rye)
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Lettuce, spinach, or arugula (optional for layering)
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Butter (optional, for spreading on the bread)
🥄 Instructions:
1. Boil the Eggs:
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Place eggs in a saucepan and cover with cold water.
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Bring to a boil over medium heat.
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Once boiling, turn off the heat, cover the pot, and let sit for 10–12 minutes.
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Drain and transfer eggs to an ice water bath to cool for 5–10 minutes.
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Peel and chop the eggs into small pieces.
2. Make the Egg Salad:
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In a mixing bowl, combine chopped eggs, mayo, mustard, onion, celery (if using), salt, pepper, and any herbs or seasonings.
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Mix well until creamy but still chunky.
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Taste and adjust seasoning if needed.
3. Assemble the Sandwich:
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Lightly toast your bread if desired.
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Spread a thin layer of butter or extra mayo on each slice (optional).
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Add a layer of lettuce or greens.
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Scoop generous spoonfuls of egg salad onto one slice, top with another.
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Slice in half and serve!
🧡 Tips & Variations:
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Creamier? Add an extra tablespoon of mayo or a splash of cream.
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Healthier option: Use Greek yogurt instead of mayo.
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Make it spicy: Add a dash of hot sauce or a pinch of cayenne.
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Add-ins: Try chopped pickles, chives, or a splash of pickle juice for zing.
🍽️ Serving Ideas:
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Serve with potato chips, pickles, or fresh fruit.
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Turn into a lettuce wrap for a low-carb option.
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Store leftover egg salad in the fridge for up to 3 days.
