Egg Salad Sandwich

Egg Salad Sandwich

Servings: 2

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

For the Egg Salad:

• 4 large eggs

• 3 tablespoons mayonnaise

• 1 teaspoon Dijon mustard (or yellow mustard, if preferred)

• 1 tablespoon finely chopped celery (optional for crunch)

• 1 teaspoon finely chopped red onion or green onion (optional)

• 1 teaspoon chopped fresh parsley or dill (optional)

• Salt and freshly ground black pepper, to taste

For the Sandwich:

• 4 slices of sandwich bread (white, whole grain, or rye), or 2 rolls

• Lettuce leaves (optional)

• Sliced tomato or cucumber (optional)

Instructions

1. Boil the Eggs:

1. Place eggs in a saucepan and cover with cold water by about 1 inch.

2. Bring to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let sit for 10–12 minutes.

3. Drain and cool the eggs under cold running water or in an ice bath. Peel and chop finely.

2. Make the Egg Salad:

1. In a medium bowl, combine the chopped eggs, mayonnaise, mustard, celery, onion, and herbs (if using).

2. Mix until well combined but still slightly chunky.

3. Season with salt and pepper to taste.

3. Assemble the Sandwich:

1. Toast the bread if desired.

2. Place a leaf of lettuce on a slice of bread (to prevent sogginess).

3. Spoon a generous amount of egg salad on top.

4. Add optional tomato or cucumber slices.

5. Top with the second slice of bread and press lightly.

6. Cut in half and serve.

Serving Suggestions:

• Serve with chips, pickles, or a side salad.

• For smaller portions, serve egg salad on mini rolls or in lettuce cups.

Storage:

• The egg salad can be stored in an airtight container in the refrigerator for up to 3 days.

• Assemble sandwiches just before serving for best texture.

Would you like a lighter version (using Greek yogurt or low-fat mayo), a spicy version (with hot sauce or curry), or a deviled egg-inspired variation?