Egg salad sandwiches are a classic favorite, offering a perfect blend of creaminess, texture, and rich flavors. This easy-to-make dish is ideal for breakfast, lunch, or even a light dinner. Packed with protein and seasoned to perfection, this sandwich is not only delicious but also nutritious. Whether you’re making it for a quick meal or a picnic, this recipe will surely satisfy your taste buds.
Ingredients:
- 6 large eggs
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika (optional)
- 1 tablespoon finely chopped chives or green onions
- 2 tablespoons finely chopped celery (optional, for crunch)
- 1 tablespoon finely chopped pickles or relish (optional)
- 4 slices of bread (white, whole wheat, or sourdough)
- 1 tablespoon butter (optional, for toasting the bread)
- Lettuce leaves (optional, for added freshness)
Instructions:
- Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once the water reaches a rolling boil, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
- Cool and Peel: Drain the hot water and transfer the eggs to an ice bath. Let them cool for about 5 minutes, then peel the shells off carefully.
- Chop the Eggs: Using a fork or a knife, mash or finely chop the boiled eggs into small pieces, depending on your preferred texture.
- Prepare the Dressing: In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and paprika. Mix well to create a smooth and creamy dressing.
- Combine Ingredients: Add the chopped eggs to the dressing and mix until well coated. Stir in the chopped chives, celery, and pickles (if using) for added flavor and crunch.
- Toast the Bread (Optional): If you prefer a crispy sandwich, lightly butter the bread slices and toast them on a skillet over medium heat until golden brown.
- Assemble the Sandwich: Place a lettuce leaf on a slice of bread (optional), then spread a generous amount of egg salad on top. Cover with another slice of bread.
- Serve and Enjoy: Cut the sandwich in half diagonally and serve immediately. You can also refrigerate the egg salad mixture for a few hours before serving for enhanced flavor.