Description
This classic egg salad sandwich recipe delivers a creamy, flavorful experience. It’s a simple, delicious, and easy egg salad sandwich perfect for lunch or a light meal. Enjoy this homemade egg salad sandwich with your favorite bread.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives
- Salt to taste
- Black pepper to taste
- 4 slices of your favorite bread
- Optional: lettuce leaves, tomato slices
Instructions
- Place eggs in a saucepan and cover with cold water.
- Bring water to a rolling boil over high heat.
- Once boiling, remove from heat, cover, and let stand for 10-12 minutes.
- Drain eggs and transfer them to an ice bath to cool completely.
- Peel the cooled eggs and chop them into small pieces.
- In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and chives.
- Mix gently until well combined.
- Season the egg salad with salt and black pepper to your liking.
- Spread a generous amount of the creamy egg salad onto two slices of bread.
- Top with the remaining bread slices to create your delicious egg salad sandwich.
- Serve immediately, optionally with lettuce and tomato for an open-faced egg salad sandwich variation.
Notes
- For a healthier egg salad sandwich, use Greek yogurt instead of mayonnaise.
- Add a pinch of curry powder for a curried egg salad sandwich.
- This recipe makes a great egg salad sandwich without mayo if you use a dairy-free alternative.
- Adjust seasoning to your preference for the most flavorful egg salad sandwich.
- Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Sandwich
- Method: No-cook (after eggs are boiled)
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 350mg
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