Here’s a classic, creamy egg salad sandwich recipe—quick, simple, and perfect for breakfast, lunch, or a snack 🥚🥪
Egg Salad Sandwich
Ingredients (serves 2)
- 4 hard-boiled eggs, peeled and chopped
- 2–3 tbsp mayonnaise (or Greek yogurt for lighter version)
- 1 tsp Dijon mustard (optional)
- 1 tsp lemon juice
- Salt & black pepper, to taste
- 1–2 slices of bread per sandwich (whole wheat, white, or your choice)
- Optional add-ins: chopped celery, green onions, dill, paprika, or lettuce
Instructions
- Prepare the eggs
- Chop or mash the hard-boiled eggs in a bowl with a fork until slightly chunky.
- Mix the salad
- Add mayonnaise, mustard, and lemon juice.
- Season with salt and pepper.
- Stir in any optional add-ins (celery, dill, etc.).
- Assemble the sandwich
- Spread the egg salad on bread slices.
- Add lettuce or other veggies if desired.
- Top with the second slice of bread.
- Serve
- Cut in half and enjoy immediately, or wrap and chill for later.
Tips
- Texture: Mash eggs lightly—leave some small chunks for a better bite.
- Flavor boost: Sprinkle paprika or a dash of hot sauce.
- Make it ahead: Egg salad can be made 1–2 days in advance and stored in the fridge.
If you want, I can also give a low-carb / keto egg salad sandwich version or a restaurant-style creamy egg salad with a secret twist.
Do you want me to do that?