Here’s a classic egg salad sandwich—simple, creamy, and perfect every time 🥪
Egg Salad Sandwich (Serves 2–3)
Ingredients
- 6 large eggs
- 3–4 tbsp mayonnaise
- 1 tsp Dijon mustard (optional but recommended)
- Salt & black pepper (to taste)
- 1 tbsp finely chopped celery or onion (optional, for crunch)
- 1 tsp lemon juice or pickle juice (optional)
- Chives or parsley (optional)
To serve
- Soft bread, toast, or rolls
- Lettuce (optional)
Instructions
- Hard-boil eggs
- Place eggs in cold water, bring to a boil.
- Turn off heat, cover, and rest 10–12 minutes.
- Cool, peel, and chop.
- Mix salad
- Combine eggs, mayo, mustard, salt, pepper, and any add-ins.
- Mash slightly or keep chunky—your choice.
- Assemble sandwich
- Spread generously on bread.
- Add lettuce if using. Cut and serve.
Easy Variations
- Classic deli: Add sweet pickle relish
- Deviled egg style: Paprika + extra mustard
- Healthier: Swap half the mayo for Greek yogurt
- Fancy: Add capers or a splash of white wine vinegar
- Spicy: A little sriracha or cayenne
If you want a no-mayo, high-protein, or meal-prep friendly version, just say the word 🙂