Egg Salad Sandwich – Creamy, Flavorful & Easy to Make!
There’s something timeless and comforting about a good Egg Salad Sandwich. It’s a classic recipe that’s stood the test of time—for good reason. Creamy, flavorful, and packed with protein, it’s the perfect go-to for lunchboxes, light dinners, or a quick meal on the go.
Best of all? It’s incredibly easy to make with ingredients you probably already have in your kitchen.
🥚 Why You’ll Love This Egg Salad Sandwich
Quick and easy: Ready in under 20 minutes
Simple ingredients: No fancy stuff—just pantry staples
Customizable: Add your own twist with spices or mix-ins
Deliciously creamy and satisfying
Whether you like it served between slices of toasted bread, on a croissant, or scooped onto lettuce for a low-carb version, this egg salad is sure to hit the spot.
🧄 Ingredients:
6 large eggs
¼ cup mayonnaise (add more to taste)
1 tsp Dijon mustard (or yellow mustard)
1–2 tbsp chopped green onions or chives
1 tbsp finely chopped celery (optional for crunch)
Salt and pepper to taste
Paprika or a pinch of cayenne (optional, for a little kick)
Bread of your choice (white, wheat, rye, or even a croissant)
Lettuce, tomato slices, or pickles (optional toppings)
🍽️ How to Make It:
1. Boil the Eggs
Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10–12 minutes. Transfer to an ice bath and let cool before peeling.
2. Chop the Eggs
Peel and chop the eggs into small pieces—rough or fine, depending on your preferred texture.
3. Mix the Salad
In a bowl, combine the chopped eggs with mayonnaise, mustard, green onions, celery (if using), salt, pepper, and any optional seasonings. Stir gently until everything is well mixed.
4. Assemble the Sandwich
Scoop the egg salad onto your bread of choice. Add lettuce, tomato, or pickles for extra flavor and crunch if desired.
5. Serve & Enjoy
Serve immediately or refrigerate the egg salad for up to 3 days in an airtight container.
🧑🍳 Pro Tips:
For a smoother texture: Mash some of the egg yolks before mixing.
Want more tang? Add a splash of vinegar or a little lemon juice.
Making ahead? Prepare the egg salad and store it separately from the bread to avoid sogginess.
Egg peeling hack: Older eggs peel more easily—use eggs that are about a week old.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
