Name: Classic Egg Salad Sandwich Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 6 large eggs; ¼ cup mayonnaise (adjust to taste); 1 teaspoon yellow mustard (or Dijon for extra flavor); 1 teaspoon lemon juice (optional, for brightness); ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon paprika (optional); 2 tablespoons celery, finely chopped (for crunch); 1 tablespoon red onion, finely chopped (optional); 1 tablespoon fresh chives or parsley, chopped (for garnish); 4 slices of bread (white, wheat, rye, or your favorite); 2 leaves of lettuce (optional, for freshness); 1 small tomato, sliced (optional)

Introduction

The Classic Egg Salad Sandwich is a creamy, flavorful, and easy-to-make meal perfect for lunch, picnics, or a quick snack. With perfectly boiled eggs, mayonnaise, and a hint of mustard, this sandwich is both comforting and satisfying. Enjoy it on toasted bread, croissants, or even lettuce wraps for a versatile treat.

A sandwich with two thick slices of toasted brown bread, showing a crusty texture and a light dusting of flour on top. Between the slices is a creamy scrambled egg salad mixed with small chunks of white boiled egg and scattered green herb pieces, looking soft and slightly glossy. Some green herbs are also sprinkled around the sandwich on a white plate, resting on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs

¼ cup mayonnaise (adjust to taste)

1 teaspoon yellow mustard (or Dijon for extra flavor)

1 teaspoon lemon juice (optional, for brightness)

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon paprika (optional)

2 tablespoons celery, finely chopped (for crunch)

1 tablespoon red onion, finely chopped (optional)

1 tablespoon fresh chives or parsley, chopped (for garnish)

4 slices of bread (white, wheat, rye, or your favorite)

2 leaves of lettuce (optional, for freshness)

1 small tomato, sliced (optional)

Instructions

Step 1: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then turn off the heat and cover the pot. Let the eggs sit in the hot water for 10-12 minutes.

Step 2: Transfer the eggs to an ice bath (a bowl of cold water and ice) and let them sit for 5 minutes. Peel the eggs under cool running water and chop them into small pieces.

Step 3: In a mixing bowl, add the chopped eggs. Stir in mayonnaise, mustard, lemon juice, salt, black pepper, and paprika.

Step 4: Mix in chopped celery, red onion, and fresh herbs for extra crunch and flavor. Mash the mixture lightly with a fork until you reach your preferred consistency. Taste and adjust seasoning if needed.

Step 5: Toast the bread slices if desired. Place a leaf of lettuce on the bottom slice of bread. Spoon a generous amount of egg salad on top, add tomato slices if using, then top with the second slice of bread. Cut the sandwich in half to serve.

Tips & Variations

Use older eggs for easier peeling and chill in an ice bath immediately after boiling to prevent overcooking.

Mash eggs more for a creamier texture or add an extra tablespoon of mayonnaise for richness.

Add a dash of hot sauce or horseradish to boost flavor.

Mix in chopped pickles or relish for a sweet and tangy twist.

Serve with croissants or pita bread for a different sandwich style, or use lettuce wraps for a low-carb option.

FAQs

Can I make egg salad ahead of time?

Yes, you can prepare egg salad up to 2 days in advance and keep it refrigerated to let the flavors meld. Assemble sandwiches shortly before serving for the best texture.