Here’s a classic, creamy Egg Salad Sandwich recipe — simple, satisfying, and perfect for lunch or a light dinner. You can keep it traditional or jazz it up with a few optional mix-ins.
🥪 Classic Egg Salad Sandwich
🍽️ Serves: 2–3
⏱️ Total Time: 20 minutes
🧂 Ingredients
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6 large eggs
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3–4 tbsp mayonnaise (adjust to creaminess preference)
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1 tsp yellow mustard (or Dijon, optional)
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1 tbsp finely chopped red onion or green onion (optional)
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1 tbsp chopped celery (optional for crunch)
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Salt & black pepper, to taste
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Pinch of paprika (optional, for flavor and color)
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Fresh chopped parsley or dill (optional)
For the Sandwich:
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4–6 slices of bread (white, whole wheat, sourdough, etc.)
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Lettuce leaves or spinach (optional)
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Tomato slices (optional)
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Butter or margarine (optional, for toasting bread)
🥚 Instructions
1. Boil the Eggs:
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Place eggs in a saucepan, cover with water.
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Bring to a boil, then turn off heat and cover. Let sit for 10–12 minutes.
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Transfer eggs to ice water for 5 minutes, then peel.
2. Make the Egg Salad:
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Chop peeled eggs roughly or mash with a fork (depends on your preferred texture).
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Mix with mayonnaise, mustard, onions/celery (if using), and season with salt, pepper, and paprika.
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Stir until creamy and well-combined. Taste and adjust seasoning.
3. Assemble the Sandwich:
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Toast the bread lightly if desired.
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Spoon egg salad onto one slice.
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Top with lettuce, tomato, or herbs (optional), then the second slice.
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Cut in half and serve.
🥄 Variations
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Healthier: Use Greek yogurt instead of mayo (or half/half).
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Spicy: Add a few dashes of hot sauce or a pinch of cayenne pepper.
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Zingy: Mix in a splash of pickle juice or chopped pickles.
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Avocado Egg Salad: Mash in half an avocado for a creamy, green twist.