The Egg Salad Sandwich is a timeless comfort food—simple, satisfying, and endlessly customizable. It’s the kind of dish that evokes childhood lunches, picnic baskets, and cozy kitchen tables. This version features a creamy blend of chopped hard-boiled eggs, tangy mustard, smooth mayonnaise, and fresh chives, all nestled between two slices of toasted bread. The result is a sandwich that’s rich in flavor, soft in texture, and punctuated by the gentle crunch of toasted bread and the herbal brightness of chives.
Perfect for a quick lunch, a light dinner, or even a snack, this sandwich is a go-to for anyone who loves wholesome, homemade food. The image captures its appeal beautifully: golden toasted bread hugging a generous layer of creamy egg salad, speckled with green chives, inviting you to take a bite.
🧂 Ingredients:
- 4 large eggs
- ¼ cup mayonnaise (adjust to taste)
- 1 teaspoon yellow mustard
- 1 tablespoon chopped fresh chives
- Salt and black pepper to taste
- 2 slices of bread (white, whole wheat, or sourdough—your choice)
- Optional: lettuce leaves, tomato slices, paprika, or pickles for extra flavor and texture
🥄 Instructions:
1. Boil the Eggs
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10–12 minutes.
- This method ensures fully cooked yolks without overcooking or a green ring.
2. Cool and Peel
- Transfer the eggs to a bowl of ice water to stop the cooking process.
- Let them cool for 5 minutes, then gently crack and peel each egg.
- Rinse to remove any shell fragments.
3. Chop the Eggs
- Dice the eggs into small, even pieces. You can mash them slightly for a smoother texture or leave them chunkier for more bite.
4. Make the Egg Salad
- In a medium bowl, combine the chopped eggs, mayonnaise, mustard, and chives.
- Stir until well blended. The mixture should be creamy but not runny.
- Season with salt and freshly ground black pepper to taste.
- Optional: Add a pinch of paprika or a splash of lemon juice for extra zing.
5. Toast the Bread
- Toast the bread slices until golden and crisp. This adds texture and prevents sogginess.
- If you prefer a softer sandwich, skip the toasting.
6. Assemble the Sandwich
- Lay one slice of bread on a plate.
- Spoon a generous amount of egg salad onto the bread, spreading evenly.
- Add optional toppings like lettuce or tomato if desired.
- Top with the second slice of bread.
7. Serve
- Cut the sandwich diagonally or in half for easy handling.
- Serve immediately with chips, a pickle, or a side salad.
🔄 Variations & Tips:
- Healthier Version: Use Greek yogurt instead of mayonnaise for a protein boost and lighter texture.
- Spicy Kick: Add a dash of hot sauce or chopped jalapeños.
- Herb Swap: Try dill, parsley, or green onions instead of chives.
- Make-Ahead: Egg salad can be stored in the fridge for up to 3 days. Assemble sandwiches just before serving to maintain freshness.
🧠 Why This Recipe Works:
- Eggs: Provide protein, richness, and a neutral base for flavor.
- Mayonnaise & Mustard: Create creaminess and tang.
- Chives: Add freshness and a mild onion-like flavor.
- Toasted Bread: Balances the soft filling with crisp texture.