a classic Egg Salad Sandwich is the ultimate in easy, satisfying comfort food. Creamy, tangy, and loaded with flavor, it works for lunch, picnics, meal prep, or those days when you just want something simple and delicious.
🥪 Egg Salad Sandwich
A creamy, perfectly seasoned egg salad nestled between slices of soft bread — timeless, tasty, and ready in minutes.
🛒 Ingredients (Makes 2–3 sandwiches):
4 large eggs
2–3 tbsp mayonnaise (adjust to your creaminess preference)
1 tsp Dijon mustard (optional, for a little tang)
1 tbsp finely chopped red onion or green onion
1 tbsp chopped celery (for crunch – optional)
Salt & pepper to taste
Paprika or dill (optional, for extra flavor)
Bread of your choice (white, whole grain, rye, or even croissants!)
Optional toppings: lettuce, tomato slices, pickles, or avocado
🥚 Instructions:
Boil the eggs:
Place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath and let cool. Peel and chop.
Make the egg salad:
In a bowl, mash the chopped eggs with mayo, mustard, onions, celery (if using), and a pinch of salt and pepper. Stir until well combined but still a little chunky.
Assemble the sandwich:
Spoon the egg salad onto your bread of choice. Add toppings if you like (crisp lettuce is a great contrast), then top with the other slice of bread.
Slice & serve:
Cut in half, diagonally if you’re feeling fancy, and enjoy!
🧠 Tips & Variations:
No mustard? Try a dash of vinegar or lemon juice for brightness.
Add-ins: Try chopped pickles, fresh herbs (like dill or parsley), or a pinch of curry powder for a unique twist.
Make it low-carb: Skip the bread and serve in lettuce wraps or on cucumber slices.
Meal prep: Egg salad keeps well in the fridge for 3–4 days.
🥄 Serving Ideas:
Pair with a cup of soup or side salad for a classic lunch combo
Add to a wrap or pita instead of sandwich bread
Serve as a dip with crackers or veggies!