Description
A classic and creamy Egg Salad Sandwich made with perfectly boiled eggs, mayonnaise, Dijon mustard, and optional celery and green onions for a delightful crunch. Ideal for a quick lunch or light dinner, served on your choice of bread with optional fresh lettuce.
Ingredients
Scale
Egg Salad
- 4 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped celery (optional)
- 1 tablespoon finely chopped green onions (optional)
- Salt and pepper, to taste
Sandwich
- 4 slices of bread (white, whole wheat, or your choice)
- Lettuce leaves (optional)
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce heat and simmer for 10 minutes to ensure the eggs are cooked through.
- Cool and peel: Transfer the boiled eggs to a bowl of ice water and let them sit for 5 minutes to cool. This makes peeling easier. Once cooled, peel the eggs and chop them into small pieces.
- Mix the egg salad: In a mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, finely chopped celery, and green onions. Stir well to blend all ingredients. Season with salt and pepper according to taste.
- Assemble the sandwiches: Spread the egg salad mixture evenly over two slices of bread. Add lettuce leaves if desired for extra freshness and crunch. Top with the remaining two slices of bread to complete the sandwich.
- Serve: Cut each sandwich in half for easier handling and enjoy immediately for the best taste and texture.
Notes
- For a creamier texture, add a little more mayonnaise or a touch of sour cream.
- Use fresh eggs and good-quality mayonnaise for best flavor.
- The celery and green onions are optional but add a nice crunch and freshness.
- For a low-fat option, substitute mayonnaise with Greek yogurt.
- Eggs can be boiled ahead and refrigerated to speed up preparation time.
- This sandwich is best enjoyed fresh but can be stored in the fridge for up to one day.
