Description
This quick and easy 10-minute egg salad sandwich recipe is perfect for a satisfying lunch or snack. Creamy, tangy, and packed with simple ingredients, it combines chopped hard-boiled eggs with mayonnaise, Dijon mustard, and crisp celery for a classic, flavorful filling served between soft sandwich bread slices.
Ingredients
Scale
Egg Salad
- 4 hard-boiled eggs, peeled and chopped
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 celery stalk, finely chopped
- Salt, to taste
- Black pepper, to taste
Sandwich
- 4 slices sandwich bread
Instructions
- Prepare the eggs: Peel the 4 hard-boiled eggs and chop them into small pieces to create the base of the salad.
- Mix the dressing: In a bowl, combine the chopped eggs with 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, salt, and black pepper. Stir well until the mixture is creamy and evenly coated.
- Add celery: Fold in the finely chopped celery stalk to add crunch and freshness to the egg salad mixture.
- Assemble the sandwich: Spoon the egg salad evenly onto 2 slices of sandwich bread. Top with the remaining bread slices, then slice the sandwiches in half and serve immediately.
Notes
- Hard-boil the eggs in advance to save time.
- Customize the mayonnaise quantity to your preference for creaminess.
- Add a dash of paprika or chopped herbs like chives for extra flavor.
- Use whole grain or gluten-free bread to suit dietary needs.
- Serve chilled or at room temperature depending on preference.
