Here’s a quick and tasty recipe for a classic Egg Salad Sandwich—creamy, flavorful, and perfect for lunch or a snack:
🥪 Egg Salad Sandwich
🧾 Ingredients (serves 2–3)
- 4 large eggs
- 2–3 tbsp mayonnaise (or Greek yogurt for a lighter version)
- 1 tsp Dijon mustard (optional)
- Salt and pepper, to taste
- 1 tsp lemon juice (optional, for brightness)
- 1–2 stalks celery, finely chopped (optional, for crunch)
- 2–3 slices bread, toasted or fresh
- Lettuce or spinach leaves (optional)
👩🍳 Instructions
- Boil the eggs
- Place eggs in a saucepan, cover with water, and bring to a boil.
- Once boiling, turn off heat and cover for 10–12 minutes.
- Drain and cool in ice water, then peel.
- Prepare the egg salad
- Chop the eggs roughly or mash with a fork.
- Mix in mayonnaise, mustard, lemon juice, salt, and pepper.
- Add celery for crunch if desired.
- Assemble the sandwich
- Spread egg salad onto bread slices.
- Add lettuce or spinach if you like.
- Top with another slice of bread and cut in half.
💡 Tips
- For extra flavor, add a pinch of smoked paprika or a few chopped green onions.
- You can make the egg salad ahead of time and store it in the fridge for up to 2 days.
- Use whole grain bread for a healthier, fiber-rich option.
If you want, I can also give a creamy avocado egg salad sandwich variation that’s super rich and flavorful but lighter than traditional mayo.