The egg salad sandwich is a timeless classic, beloved for its creamy texture, rich flavor, and satisfying simplicity. It’s a dish that transforms humble boiled eggs into a hearty filling, enhanced with mayonnaise, mustard, and a touch of seasoning. The beauty of this recipe lies in its adaptability—you can keep it traditional or add small twists to suit your taste. Whether served on soft sandwich bread, toasted slices, or even tucked into a croissant, the egg salad sandwich makes for a comforting lunch, a quick snack, or even a picnic favorite. Its balance of protein, creaminess, and freshness makes it both nourishing and indulgent, proving that sometimes the simplest recipes are the most rewarding.
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (optional for tang)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh chives or green onions, finely chopped
- 1 tablespoon celery, finely diced (optional for crunch)
- 8 slices of bread (white, whole wheat, or artisan)
- Lettuce leaves (optional, for freshness)
Instructions:
- Boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 10 minutes.
- Cool and peel: Drain the hot water and transfer the eggs into a bowl of ice water. Let them cool for 5 minutes, then peel off the shells.
- Mash the eggs: Place the peeled eggs in a mixing bowl. Use a fork to mash them into small pieces, leaving some chunks for texture.
- Mix the dressing: Add mayonnaise, mustard, salt, and pepper to the eggs. Stir until well combined, creating a creamy mixture.
- Add freshness: Fold in chives or green onions, and celery if using. This adds brightness and crunch to the filling.
- Prepare the bread: Lay out the slices of bread. If desired, toast them lightly for added texture.
- Assemble the sandwich: Spread the egg salad evenly over half of the bread slices. Top with lettuce leaves if you prefer extra freshness. Place the remaining slices of bread on top to complete the sandwiches.
- Serve: Cut each sandwich in half for easier handling and presentation.
Servings:
This recipe makes 4 sandwiches, serving 4 people.
Note:
The egg salad sandwich is versatile and can be customized to suit different preferences. For a lighter version, you can substitute Greek yogurt for part of the mayonnaise. If you enjoy a bit of spice, add a dash of paprika or cayenne pepper. For extra richness, a slice of cheese or avocado can be layered into the sandwich. The filling can also be prepared ahead of time and stored in the refrigerator for up to two days, making it convenient for quick meals.
This recipe highlights how everyday ingredients can come together to create something comforting and delicious. The creamy egg mixture paired with soft bread and optional crisp lettuce makes for a balanced bite that is both satisfying and refreshing. It’s a dish that works equally well for casual lunches, packed meals, or even as finger food for gatherings. The egg salad sandwich embodies the joy of simple cooking—easy to prepare, endlessly adaptable, and always a crowd-pleaser.