Description
This classic Egg Salad Sandwich recipe offers a creamy, flavorful filling made from boiled eggs, mayonnaise, and Dijon mustard, enhanced with fresh chives and simple seasonings. Perfect for a quick lunch or light dinner, it combines the richness of eggs with the crunch of toasted bread and optional fresh veggies for a satisfying meal.
Ingredients
Scale
Egg Salad
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped fresh chives or green onions
- Salt and black pepper to taste
For Serving
- 8 slices of sandwich bread (white, whole wheat, or your choice)
- 1 tablespoon butter or mayonnaise (optional, for toasting bread)
- Optional additions: lettuce leaves, tomato slices, or pickles
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10 to 12 minutes to cook through.
- Cool and Peel: After cooking, transfer the eggs to an ice bath to cool completely, which stops the cooking process and makes peeling easier. Once cooled, peel the eggs carefully and chop them into small pieces.
- Make the Egg Salad: In a medium bowl, combine the chopped eggs with mayonnaise, Dijon mustard, and finely chopped chives or green onions. Season with salt and black pepper to taste. Gently mix until the mixture is well combined but still chunky. Adjust the seasoning as necessary.
- Prepare the Bread: Toast the sandwich bread slices if desired for added texture and flavor. If you like, spread a thin layer of butter or mayonnaise on the bread before toasting.
- Assemble the Sandwiches: Evenly distribute the egg salad onto four slices of the toasted bread. Add optional lettuce, tomato slices, or pickles on top for freshness and extra flavor.
- Complete and Serve: Top each sandwich with the remaining bread slices, press gently, and slice each sandwich in half. Serve immediately to enjoy the sandwich at its best.
Notes
- For a creamier texture, mash some of the egg yolks into the mayonnaise mixture before adding the chopped eggs.
- Add a pinch of paprika or a dash of hot sauce to the egg salad for an extra layer of flavor.
- Use different breads like rye or multigrain for variety.
- Refrigerate any leftover egg salad within two hours and consume within 2 days for best quality.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling, No-Cook (assembly)
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg
