Classic Egg Salad Sandwich Filling Recipe
American · Main course · 20 min total
A creamy, protein-packed egg salad that's perfect for sandwiches, wraps, or lettuce cups. This easy recipe uses simple ingredients for a classic lunch staple.
10
min prep
min prep
10
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh chives or green onion
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Instructions
- Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let stand for 10 minutes.
- Transfer eggs to a bowl of ice water and let cool for 5 minutes. Peel and roughly chop.
- In a medium bowl, combine mayonnaise, mustard, chives, salt, pepper, and paprika if using. Stir until smooth.
- Add chopped eggs to the dressing and gently fold until well coated. Adjust seasoning to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Tips
- For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
- Store in an airtight container in the refrigerator for up to 3 days.
- Serve on toasted bread with lettuce and tomato for a classic sandwich.
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