Here’s a simple and classic Egg Salad Sandwich recipe—creamy, flavorful, and perfect for lunch or a snack:
🥪 Ingredients (Serves 2–3)
- 4 large eggs
- 2–3 tbsp mayonnaise (adjust to taste)
- 1 tsp mustard (Dijon or yellow)
- Salt & pepper, to taste
- Optional: chopped celery, green onions, or dill pickles
- Bread slices (white, whole wheat, or your favorite)
- Optional garnish: lettuce or tomato slices
👩🍳 Instructions
1. Cook the Eggs
- Place eggs in a saucepan and cover with water
- Bring to a boil, then cover and remove from heat
- Let sit 10–12 minutes
- Cool under cold running water and peel
2. Make the Egg Salad
- Chop the boiled eggs roughly
- Mix with mayonnaise, mustard, salt, and pepper
- Add optional ingredients (celery, onions, pickles) for crunch and flavor
3. Assemble the Sandwich
- Spread egg salad onto a slice of bread
- Top with lettuce or tomato if desired
- Cover with another slice of bread
- Cut in half and serve
🌟 Tips for Best Results
- Use room-temperature mayonnaise for smoother mixing
- Chill egg salad for 30 minutes before serving for extra flavor
- For a lighter version, substitute Greek yogurt for part of the mayo
💡 Variations
- Avocado Egg Salad: Mix in mashed avocado for creaminess
- Spicy Egg Salad: Add a dash of hot sauce or cayenne pepper
- Herb Egg Salad: Add fresh dill, chives, or parsley
This sandwich is quick, filling, and protein-rich, perfect for a simple meal at home or on the go.
Do you want me to suggest a keto-friendly version too?
