Here’s a classic, creamy, and satisfying Egg Salad Sandwich recipe — perfect for lunch, picnics, or a quick bite. It’s simple, customizable, and can be made ahead!
🥪🥚 Classic Egg Salad Sandwich
🧾 Ingredients (Makes 2–3 sandwiches):
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6 large eggs, hard-boiled
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3 tbsp mayonnaise (adjust to taste)
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1 tsp Dijon mustard or yellow mustard
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1 tbsp finely chopped celery (optional, for crunch)
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1 tbsp finely chopped green onion or chives
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Salt & black pepper, to taste
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Optional: a pinch of paprika or a dash of hot sauce
For serving:
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Bread of choice (white, wheat, rye, sourdough, croissant, etc.)
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Lettuce, tomato, or cucumber slices (optional)
🔪 Instructions:
1. Boil the eggs:
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Place eggs in a saucepan and cover with cold water.
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Bring to a boil, cover, turn off heat, and let sit for 10–12 minutes.
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Transfer to ice water for 5 minutes, then peel.
2. Mash & mix:
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Roughly chop or mash the peeled eggs in a bowl.
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Add mayo, mustard, celery, green onion, salt, and pepper.
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Stir until combined and creamy. Adjust seasoning to taste.
3. Assemble the sandwich:
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Spoon egg salad onto slices of bread.
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Add lettuce, tomato, or other toppings if desired.
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Top with second slice of bread and cut in half (diagonally, if you’re feeling classic).
🧊 Storage:
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Egg salad can be stored in an airtight container in the fridge for up to 3 days.
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Best assembled into sandwiches right before eating to keep the bread from getting soggy.
📝 Variations:
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Add a touch of curry powder for curried egg salad
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Use Greek yogurt or mashed avocado instead of mayo
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Add crispy bacon bits for extra flavor
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Make it into egg salad lettuce wraps for a low-carb option
Would you like a deviled egg-style twist, spicy version, or a picnic packable version with no-mayo options?
