Here’s a classic, creamy egg salad sandwich recipe—quick, satisfying, and perfect for lunch 🥚🥪
🥚 Egg Salad Sandwich (2–3 servings)
Ingredients
- 4 large eggs
- 2–3 tbsp mayonnaise (adjust to taste)
- 1 tsp mustard (Dijon or yellow)
- 1 tsp lemon juice or vinegar (optional, for brightness)
- Salt & black pepper to taste
- Optional add-ins: chopped celery, green onions, dill, paprika, or pickles
- Bread of choice (white, whole wheat, or sandwich rolls)
Instructions
- Cook the eggs:
- Place eggs in a pot, cover with water, and bring to a boil.
- Once boiling, reduce heat and simmer 9–12 min for hard-boiled eggs.
- Drain, cool in ice water, then peel.
- Make the egg salad:
- Chop eggs roughly and place in a bowl.
- Stir in mayonnaise, mustard, lemon juice, salt, and pepper.
- Add optional ingredients if desired.
- Assemble sandwiches:
- Spread egg salad on bread and top with the second slice.
- Optional: add lettuce, tomato, or avocado slices.
- Serve:
- Serve immediately or chill for 30–60 min for a firmer texture and deeper flavor.
🔄 Variations
- Avocado egg salad: Replace half or all the mayo with mashed avocado.
- Curried egg salad: Add ½ tsp curry powder for a flavorful twist.
- Bacon & chive: Mix in crumbled cooked bacon and chopped chives.
- Low-carb: Serve in lettuce wraps or on keto bread.
💡 Tips
- Chop eggs to your preferred texture—chunky or smoother.
- Use room temperature eggs for easier mixing.
- For extra flavor, let egg salad rest 10–15 min before spreading.
I can also give a super creamy, restaurant-style version that uses a little cream cheese or yogurt for extra richness. Do you want that version?
