A simple, creamy, and satisfying egg salad sandwich, perfect for lunch or a light snack.
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped celery (optional, for crunch)
- 2 tablespoons finely chopped red onion (optional, for flavor)
- 1 tablespoon chopped fresh chives or parsley (optional, for garnish and flavor)
- Salt and freshly ground black pepper to taste
- Bread of your choice (white, wheat, sourdough, etc.)
- Lettuce leaves (optional)
Instructions:
- Hard-Boil the Eggs:
- Place the eggs in a saucepan and cover them with cold water by about an inch.
- Bring the water to a rolling boil over high heat.
- Once boiling, remove the saucepan from the heat, cover it, and let the eggs sit for 10-12 minutes (10 for softer yolks, 12 for firmer yolks).
- Immediately transfer the eggs to an ice bath or run cold water over them until they are completely cooled.
- Peel the eggs and roughly chop them.
- Combine Ingredients:
- In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery (if using), red onion (if using), and chives or parsley (if using).
- Season with salt and pepper to taste.
- Gently mix everything together until well combined. Avoid overmixing, as you want to keep some texture in the egg salad.
- Assemble the Sandwiches:
- Spread a generous amount of egg salad onto slices of your chosen bread.
- If desired, add lettuce leaves for extra freshness and crunch.
- Top with another slice of bread.
- Cut the sandwich in half, or into quarters, and serve.
- Serve:
- Enjoy immediately, or wrap and refrigerate for later.
Tips and Variations:
- For a spicier egg salad, add a pinch of cayenne pepper or a few dashes of hot sauce.
- Add a tablespoon of sweet pickle relish for a tangy flavor.
- Use whole-wheat bread or a croissant for a different texture.
- For deviled egg salad, reserve a few of the yolks, mash them with paprika, and then mix them back into the salad.
- For a healthier version, use greek yogurt instead of all mayonnaise, or half mayonnaise and half greek yogurt.
- For a different texture, try mashing some of the egg yolks with the mayonnaise, and then chopping the rest of the eggs.