A classic egg salad sandwich is a timeless comfort food that blends simplicity with rich flavor. It’s perfect for breakfast, lunch, or even a light dinner, offering a creamy and protein-packed filling tucked between soft bread slices. This dish is not only quick to make but also versatile enough to be customized with your favorite herbs, spices, or toppings.
In this recipe, you’ll learn how to prepare a delicious egg salad sandwich using simple ingredients and easy steps. The combination of hard-boiled eggs, creamy dressing, and fresh bread creates a satisfying meal that can be enjoyed at home, packed for work, or served during casual gatherings. The best part is that it requires minimal cooking and can be ready in under 20 minutes once the eggs are boiled. If you’re looking for a nourishing recipe that delivers both taste and convenience, this egg salad sandwich will not disappoint.
Ingredients
- 4 large eggs, hard-boiled and peeled
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped onion
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 slices of fresh bread (white, whole wheat, or multigrain)
- Lettuce leaves for layering
Instructions
- Begin by placing the hard-boiled eggs in a medium-sized bowl and gently mash them with a fork until they are broken into small pieces. You should aim for a chunky texture rather than a smooth paste, as this gives the salad more bite and makes the sandwich filling hearty.
- Add mayonnaise, mustard, celery, onion, lemon juice, parsley, salt, and black pepper to the eggs. Mix everything together until the ingredients are well combined and the dressing evenly coats the egg pieces. Taste the mixture and adjust the seasoning if needed by adding a little extra salt, pepper, or lemon juice for balance.
- Lay out your bread slices on a clean surface. Place a fresh lettuce leaf on two of the slices to provide a crisp base that prevents the bread from becoming soggy. Spoon a generous amount of the egg salad mixture over the lettuce, spreading it evenly across the bread. Cover each with the remaining slices of bread, press gently, and cut the sandwiches in halves or quarters if desired. Serve immediately for the freshest flavor or refrigerate the filling for up to two days to enjoy later.