Classic Egg Salad Sandwich 🥚🥪This creamy, flavorful egg salad is perfect for lunch, picnics, or a quick meal.
Ingredients
- 8 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon or yellow mustard
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion or green onion
- 1 teaspoon lemon juice (optional)
- Salt and black pepper, to taste
- 8 slices of bread (white, whole wheat, or sourdough)
- Lettuce leaves (optional)
Instructions
- Hard-boil the eggs
- Place the eggs in a saucepan and cover with cold water.
- Bring to a boil, then cover, remove from the heat, and let sit for 10–12 minutes.
- Transfer the eggs to an ice bath to cool, then peel.
- Make the egg salad
- Chop the eggs into small pieces.
- In a bowl, combine the mayonnaise, mustard, lemon juice (if using), celery, and onion.
- Fold in the chopped eggs.
- Season with salt and pepper to taste.
- Assemble the sandwiches
- Spread the egg salad evenly over 4 slices of bread.
- Add lettuce if desired.
- Top with the remaining bread slices.
Optional add-ins
- Chopped fresh dill, parsley, or chives
- A pinch of paprika
- Sweet pickle relish
- Diced pickles
- A dash of hot sauce or cayenne pepper
- Sliced avocado
Tips
- Chill the egg salad for 30 minutes before serving for the best flavor.
- Toast the bread if you like extra texture.
- Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
Serve with potato chips, fresh fruit, a green salad, or a cup of soup for a classic, satisfying meal. Enjoy! 🍽️
