The classic Egg Salad Sandwich is simple, creamy, and bursting with flavor! Perfect for a quick lunch, picnic, or light dinner, this sandwich pairs hard-boiled eggs with a creamy, tangy dressing and is nestled between soft slices of bread. It’s comfort food at its best and always a crowd-pleaser.
Why You’ll Love This Recipe
- Quick & Easy: Takes less than 20 minutes to prepare.
- Customizable: Add your favorite mix-ins like herbs or crunchy vegetables.
- Budget-Friendly: Uses basic ingredients you likely already have.
Ingredients
For the Egg Salad
- 6 large eggs (hard-boiled and peeled)
- ¼ cup mayonnaise (or more, to taste)
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 tablespoon fresh chives, finely chopped (optional)
- 2 tablespoons celery, finely diced (optional for crunch)
- ½ teaspoon paprika (optional for flavor and color)
- Salt and pepper to taste
For the Sandwich
- 8 slices of bread (white, whole wheat, or sourdough)
- 2 cups lettuce leaves (optional)
- Sliced tomatoes (optional)
Instructions
Step 1: Prepare the Eggs
- Hard-boil the eggs by placing them in a saucepan and covering them with cold water.
- Bring the water to a boil, then turn off the heat and cover the pot. Let the eggs sit for 10–12 minutes.
- Drain the hot water and place the eggs in an ice water bath for a few minutes to cool. Peel the eggs.
Step 2: Make the Egg Salad
- Chop the hard-boiled eggs into small pieces and place them in a mixing bowl.
- Add mayonnaise, Dijon mustard, yellow mustard, chives, celery, and paprika (if using).
- Mix until well combined, then season with salt and pepper to taste. Adjust the creaminess by adding more mayonnaise if needed.
Step 3: Assemble the Sandwiches
- Lay out the bread slices. Spread the egg salad mixture generously on half of the slices.
- Add lettuce or tomato slices on top of the egg salad if desired.
- Place the remaining bread slices on top to close the sandwiches.
Serving Suggestions
- Serve with a side of potato chips, fresh fruit, or a light green salad.
- Toast the bread for extra texture.
- Add a dollop of hot sauce for a spicy kick!
Tips for Success
- Perfect Hard-Boiled Eggs: Don’t skip the ice water bath—it makes peeling easier.
- Customize to Taste: Adjust mustard, mayo, or seasonings based on your preferences.
- Keep it Fresh: Make the egg salad just before serving for the best flavor.
Variations
- Avocado Egg Salad: Mix in 1 mashed avocado for a creamy, healthy twist.
- Herbed Egg Salad: Add fresh dill, parsley, or tarragon for an herbaceous kick.
- Spicy Egg Salad: Stir in a teaspoon of sriracha or a pinch of cayenne for some heat.
- Low-Carb Option: Serve the egg salad in lettuce wraps or over a bed of greens instead of bread.
Storage Instructions
- Refrigerate: Store the egg salad in an airtight container for up to 3 days. Assemble sandwiches just before serving to keep the bread fresh.
- Do Not Freeze: Egg salad does not freeze well due to the mayonnaise.
FAQs
1. How do I prevent egg salad from becoming watery?
Use fresh, dry ingredients and drain any excess liquid from mix-ins like celery or pickles.
2. Can I make the egg salad ahead of time?
Yes! Prepare the egg salad up to a day in advance, but wait to assemble the sandwiches until just before serving.
3. Can I substitute mayonnaise?
You can replace mayonnaise with Greek yogurt, sour cream, or mashed avocado for a lighter option.
This Egg Salad Sandwich is a timeless classic that’s easy to make, versatile, and always satisfying. Whether you’re packing it for lunch or serving it for a quick family meal, it’s sure to become a go-to favorite.
Did you try this recipe? Leave a comment below and let us know how it turned out!
