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Egg Salad Sandwich

A quick and delightful egg salad sandwich that is perfect for busy days, picnics, and light lunches. Creamy and versatile, it's a crowd-pleaser for all occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Egg Salad
  • 6 pieces hard-boiled eggs
  • 1/4 cup mayonnaise Greek yogurt can be used as a lighter option.
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1/4 cup celery, finely chopped For extra crunch.
  • 2 tablespoons green onions, chopped
For Serving
  • Lettuce leaves For serving.
  • Bread of choice (whole grain, sourdough, or white)

Method
 

Preparation
  1. Start by placing your hard-boiled eggs in cold water. Bring to a boil, then remove from heat and cover for about 10-12 minutes.
  2. Cool the eggs in cold water to make peeling easier. Pro tip: Add a bit of salt to the water to assist with peeling.
Mixing the Ingredients
  1. Chop the peeled eggs into bite-sized pieces.
  2. In a mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, celery, green onions, salt, and pepper. Mix until well combined.
Assembling the Sandwich
  1. Grab your favorite bread and layer it with fresh lettuce leaves.
  2. Scoop the egg salad mixture generously on top and cover with another slice of bread.
Serving
  1. Cut the sandwich in half and enjoy. It can also be served in wraps or with crackers.

Notes

Add chopped pickles or relish for a tangy flavor. Leftover egg salad can be used in lettuce wraps.