Description
A quick and easy egg salad sandwich recipe perfect for a nutritious and satisfying meal. This classic sandwich combines creamy egg salad with fresh bread and optional crunchy and fresh toppings like lettuce, tomato, and pickles for added texture and flavor.
Ingredients
Scale
Egg Salad
- 4 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice (optional)
- Salt and pepper, to taste
Sandwich
- 2 slices of bread (whole grain, white, or your choice)
- 1 leaf of lettuce (optional, for added crunch)
- 2-3 slices of tomato (optional, for added freshness)
- Pickles (optional, for garnish)
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10-12 minutes to cook fully.
- Cool and peel the eggs: Drain the hot water and rinse the eggs under cold running water to cool them. Once cool, gently peel off the shells and set the eggs aside.
- Prepare the egg salad: Chop the peeled eggs into small pieces and place them in a mixing bowl. Add mayonnaise, Dijon mustard, lemon juice if using, salt, and pepper. Mix everything well until combined into a creamy salad.
- Assemble the sandwich: Lay out two slices of your preferred bread. Spread the egg salad evenly over one slice. Add optional lettuce leaf, tomato slices, and pickles if desired. Top with the other slice of bread.
- Serve: Cut the sandwich in half if preferred and serve immediately for best taste and freshness.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Add chopped celery or green onions for extra crunch and flavor.
- Lemon juice adds brightness but can be omitted if unavailable.
- Use bread of your choice: whole grain adds fiber, white is softer and milder.
- Eggs can be boiled a day ahead to save time.
