🥪 Egg Salad Sandwich
📝 Description
A classic, creamy, and satisfying sandwich made with chopped boiled eggs mixed in a flavorful dressing. It’s quick to prepare, budget-friendly, and perfect for lunch, picnics, or light dinners.
🍽️ Ingredients
- 6 hard-boiled eggs (peeled & chopped)
- 3 tbsp mayonnaise
- 1 tsp mustard (yellow or Dijon)
- 1–2 tbsp finely chopped celery (optional, for crunch)
- 1 tbsp chopped green onions or chives
- Salt & black pepper (to taste)
- 1 tsp lemon juice (optional)
- Bread slices (white, whole wheat, or toasted)
- Optional: lettuce, tomato slices, paprika
👩🍳 Instructions
1. Boil the Eggs
- Place eggs in water, bring to a boil, then simmer for 9–10 minutes.
- Cool in ice water, peel, and chop.
2. Make the Egg Salad
- In a bowl, combine chopped eggs, mayonnaise, mustard, celery, and onions.
- Add lemon juice, salt, and pepper.
- Mix gently until creamy.
3. Assemble Sandwich
- Spread egg salad onto bread slices.
- Add lettuce or tomato if desired.
- Top with another slice of bread.
4. Serve
- Cut in halves or quarters and serve immediately.
❓ Q&A
Q: How do I keep it from being too watery?
A: Make sure eggs are fully cooled and dry before mixing.
Q: Can I make it healthier?
A: Use Greek yogurt instead of some or all of the mayo.
Q: How long does egg salad last?
A: Store in the fridge for up to 3 days in an airtight container.
Q: Can I add extras?
A: Yes—try pickles, avocado, bacon bits, or a pinch of curry powder.
Q: Best bread to use?
A: Soft sandwich bread is classic, but toasted bread adds nice texture.