🥪 Classic Creamy Egg Salad Sandwich

🧾 Ingredients (Makes 3–4 sandwiches)

For the Egg Salad:

• 6 large eggs

• ¼–⅓ cup mayonnaise (adjust to preference)

• 1 tsp Dijon mustard (optional but recommended)

• 1 tbsp finely chopped celery

• 1 tbsp finely chopped green onions

• 1 tsp fresh dill (or ½ tsp dried dill)

• ¼ tsp paprika

• Salt & black pepper to taste

For Serving:

• 6–8 slices sandwich bread (white, whole wheat, or sourdough)

• Butter (optional, for toasting)

• Lettuce leaves (optional)

👩‍🍳 Instructions

1️⃣ Boil the Eggs

1. Place eggs in a pot and cover with cold water.

2. Bring to a boil.

3. Once boiling, cover, turn off heat, and let sit 10–12 minutes.

4. Transfer to ice water for 5 minutes.

5. Peel and chop.

2️⃣ Make the Egg Salad

In a bowl:

• Add chopped eggs.

• Mix in mayonnaise and mustard.

• Stir in celery, green onions, dill, paprika, salt, and pepper.

• Mix gently until creamy but slightly chunky.

Taste and adjust seasoning.

3️⃣ Assemble Sandwiches

• Toast bread lightly (optional).

• Spread egg salad generously.

• Add lettuce if desired.

• Slice in half and serve.

🔥 Optional Add-Ins

• Chopped pickles or relish

• Avocado slices

• Crispy bacon bits

• A squeeze of lemon juice

• Dash of hot sauce

❓ Q & A

Q: Why is my egg salad watery?

• Eggs weren’t cooled properly

• Overmixed

• Too much mayo

Make sure eggs are fully cooled and dry before mixing.

Q: How long does egg salad last?

Store in airtight container in fridge for 3–4 days.

Q: Can I make it healthier?

Yes:

• Use Greek yogurt instead of part of the mayo

• Use whole-grain bread

• Add extra veggies

Q: How do I get perfectly cooked yolks (no green ring)?

Don’t overboil. Cool immediately in ice bath.

Q: Can I make it ahead?

Yes! It actually tastes better after chilling 1–2 hours.