Ah, the classic Egg Salad Sandwich—creamy, tangy, and super easy to make! 🥪🥚 Perfect for lunch, picnics, or a quick snack.
Egg Salad Sandwich Recipe
Ingredients (serves 2–3)
- 4 hard-boiled eggs, peeled and chopped
- 2–3 tbsp mayonnaise (adjust to taste)
- 1 tsp mustard (Dijon or yellow)
- 1 tsp lemon juice or vinegar
- Salt and pepper, to taste
- Optional: chopped celery, green onions, or dill pickles for crunch
- Bread slices (white, whole wheat, or your choice)
- Optional garnish: lettuce or tomato slices
Instructions
- Make the egg salad:
- In a bowl, combine chopped hard-boiled eggs, mayonnaise, mustard, and lemon juice.
- Mix until creamy.
- Season with salt and pepper.
- Fold in any optional ingredients like celery, onions, or pickles.
- Assemble the sandwich:
- Spread egg salad evenly on a slice of bread.
- Top with lettuce or tomato if desired.
- Place the second slice of bread on top.
- Serve:
- Cut sandwich in half and serve immediately.
- Optional: chill in the fridge for 15–30 minutes for firmer filling.
💡 Tips:
- For extra flavor, try adding paprika, chives, or dill to the egg salad.
- Use soft, fresh bread to make it extra satisfying.
- If you like a lighter version, substitute Greek yogurt for part of the mayonnaise.
If you want, I can also give a “creamy avocado egg salad sandwich” version that’s richer, smoother, and has a subtle twist on the classic.
Do you want me to share that version?
