Simple, comforting, and satisfying—this Classic Egg Salad Sandwich is the kind of meal that brings nostalgia to the table. With its creamy texture, tangy flavor, and subtle herbaceous notes, this sandwich is a staple for lunchboxes, picnics, and lazy afternoon meals. It begins with perfectly hard-boiled eggs chopped and folded into a velvety base of mayonnaise and mustard. A hint of salt, a crack of black pepper, and the optional brightness of fresh parsley lift the flavor profile to something familiar yet special.
What makes this sandwich truly timeless is its adaptability. Add crunch with finely diced celery, heat with a dash of chili flakes, or go local with touches of Pakistani flair like a pinch of chaat masala or a cilantro garnish. Whether served on soft white bread, crusty sourdough, or whole grain slices, the egg salad nestles beautifully within, often accompanied by crisp lettuce or cucumber for texture. It’s fuss-free food with soul.
🧂INGREDIENTS:
- 6 large eggs
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon chopped fresh parsley (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 4 slices of sandwich bread (white, wheat, or choice)
- Lettuce leaves (optional, for freshness and crunch)
🍳 INSTRUCTIONS:
- Boil the Eggs: Place eggs in a single layer in a saucepan and cover them with cold water. Set the pan over medium-high heat. Once the water reaches a full boil, turn off the heat, cover the pan, and let the eggs sit for 10–12 minutes.
- Cool and Peel: Transfer the eggs immediately into a bowl of ice water to stop the cooking process. Let them cool for at least 5 minutes, then peel each egg gently.
- Chop the Eggs: Roughly chop the eggs into small chunks using a knife or egg slicer. You want a mix of fine and chunky pieces for a pleasant texture.
- Make the Salad Base: In a bowl, combine the chopped eggs with mayonnaise, mustard, and parsley (if using). Mix well until it becomes creamy but still retains some bite.
- Season Well: Add salt and black pepper to taste. Adjust the consistency by adding a touch more mayo if it’s too dry, or mustard if you like extra tang.
- Assemble the Sandwich: Lay out the bread slices on a clean surface. If using, place a lettuce leaf on one slice of each sandwich.
- Spread and Stack: Divide the egg salad mixture evenly across two slices of bread. Spread it evenly, reaching the corners. Top with the remaining slices.
- Serve or Store: Cut diagonally for a classic look. Enjoy immediately, or wrap and chill for lunch later—flavors deepen beautifully in the fridge.