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