Ingredients:
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6 large eggs
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3 tbsp mayonnaise (or Greek yogurt for a lighter option)
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1 tsp yellow mustard (optional for tang)
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1 tbsp finely chopped chives or green onions
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Salt & pepper to taste
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Bread slices (toasted or soft – your call)
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Optional: lettuce, pickles, paprika, dill
Instructions:
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Boil the Eggs:
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Place eggs in a pot and cover with cold water.
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Bring to a boil, then cover, remove from heat, and let sit for 10-12 minutes.
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Transfer to an ice bath, peel when cool.
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Chop the Eggs:
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Roughly chop the eggs into bite-sized pieces.
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Mix It All:
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In a bowl, combine chopped eggs, mayo, mustard, chives, salt, and pepper.
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Mix gently so you keep some texture.
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Assemble the Sandwich:
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Spread the egg salad generously between two slices of bread.
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Add lettuce or spinach for crunch if desired.
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Description:
This egg salad sandwich is a timeless favorite – creamy, savory, and rich with just a touch of tang from the mustard. Chives add freshness and a mild onion bite, while the soft-boiled eggs keep it hearty and filling. Perfect for:
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Lunches
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Picnics
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Meal prep
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Comfort food cravings
Common Questions:
Q: How long does egg salad last?
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Store in an airtight container in the fridge for 3-4 days.
Q: Can I make it healthier?
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Use Greek yogurt instead of mayo.
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Add diced celery or cucumber for crunch.
Q: Can I serve it differently?
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Yes! Try it in:
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Lettuce wraps
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On crackers
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As a dip with veggies
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Stuffed into a tomato or avocado
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Q: What’s the best bread for this?
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Brioche, sourdough, whole wheat, or seeded bread all work well.
Pro Tips:
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For extra flavor, mix in a splash of pickle juice or a pinch of smoked paprika.
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Let the egg salad chill for 15–30 minutes for the flavors to meld.
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Avoid soggy sandwiches by toasting the bread or layering lettuce first.
Final Verdict:
EAT or PASS?
If you’re a fan of creamy, protein-packed sandwiches with a nostalgic touch, it’s definitely a huge EAT.