Egg Salad Sandwich Recipe

Name: Egg Salad Sandwich
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 sandwiches
Cuisine: American
Ingredients: 8 large eggs; 1/3 cup mayonnaise; 1 teaspoon Dijon mustard; 1/4 cup finely chopped celery; 2 tablespoons finely chopped red onion; 1 tablespoon chopped fresh chives (optional); Salt and freshly ground black pepper to taste; 8 slices bread (white, whole wheat, or your choice); 4 lettuce leaves (optional)

American · Main course · 22 min total

Egg Salad Sandwich recipe videos

A classic egg salad sandwich made with perfectly boiled eggs, creamy mayonnaise, and a touch of mustard for tang. Simple, satisfying, and perfect for lunch.

10
min prep

12
min cook

4
servings

380
kcal/serving

Ingredients

8 large eggs
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh chives (optional)
Salt and freshly ground black pepper to taste
8 slices bread (white, whole wheat, or your choice)
4 lettuce leaves (optional)

Instructions

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let stand for 12 minutes.
Drain eggs and transfer to a bowl of ice water. Let cool for 5 minutes, then peel and chop into small pieces.
In a medium bowl, combine chopped eggs, mayonnaise, mustard, celery, red onion, and chives. Mix well. Season with salt and pepper to taste.
Toast bread slices if desired. Place lettuce leaves on 4 slices, then divide egg salad evenly among them. Top with remaining bread slices. Serve immediately.

Tips

For creamier egg salad, mash some of the egg yolks with a fork before mixing.
Refrigerate leftover egg salad in an airtight container for up to 3 days.

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