Egg Salad Sandwich
The Egg Salad Sandwich is a classic and easy-to-make dish that combines creamy, flavorful egg salad with soft bread. This sandwich is a great choice for a quick lunch, picnic, or snack. The filling is made with hard-boiled eggs, mayonnaise, mustard, and seasonings, resulting in a deliciously creamy texture.Customize it by adding ingredients like celery or herbs for extra flavor and crunch.The sandwich is light, satisfying, and packed with protein, making it an ideal meal for any time of the day.
Equipment
- 1 saucepan (for boiling eggs)
- 1 mixing bowl (medium-sized)
- 1 spoon or spatula (for mixing)
- 1 knife (for chopping eggs)
- 1 chopping board (for cutting)
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon mustard Dijon or yellow
- Salt to taste
- Pepper to taste
Optional add-ins:
2 tablespoons chopped celery
1 tablespoon chopped onion
1 tablespoon fresh dill or parsley
- 4 slices bread white, whole wheat, rye, or any preferred bread
- Lettuce leaves optional, for garnish
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to a simmer and cook the eggs for about 10 minutes. Transfer the eggs to an ice bath to cool.
- Peel and chop the eggs: Once the eggs are cooled, peel and chop them into small pieces. You can leave them slightly chunky or mash them for a smoother texture.
- Make the egg salad: In a medium mixing bowl, combine the chopped eggs with mayonnaise, mustard, salt, and pepper. Stir until the mixture is evenly coated. For added flavor and texture, add the optional ingredients such as celery, onions, or fresh herbs.
- Assemble the sandwich: Spread the egg salad evenly over one slice of bread. Top with a second slice of bread. Optionally, you can add a leaf of lettuce for crunch and freshness.
- Serve and enjoy: Cut the sandwich into halves or quarters, and serve immediately. Enjoy your delicious egg salad sandwich!
Notes
- Customizing the Egg Salad: Feel free to add more ingredients like chopped pickles, relish, or a sprinkle of paprika for extra flavor.
- Make it Lighter: Substitute mayo with Greek yogurt for a healthier version with a tangy flavor.
- Bread Options: Experiment with different bread types such as sourdough or rye to change the flavor profile of the sandwich.
- Storage: If making ahead, store the egg salad in an airtight container in the fridge for up to 2 days. Assemble the sandwich just before serving for the freshest result.