Egg salad sandwiches are a timeless favorite, offering a creamy, flavorful filling nestled between slices of soft bread. This dish is perfect for a quick lunch, picnic, or tea-time snack. The secret to a great egg salad lies in the balance of textures—fluffy boiled eggs, smooth mayonnaise, and a touch of crunch from fresh ingredients like celery or green onions. Whether served on toasted bread or a buttery croissant, this sandwich is a satisfying and versatile meal.
Ingredients
- Hard-Boiled Eggs – 6, peeled and chopped
- Mayonnaise – ½ cup
- Dijon Mustard – 2 teaspoons
- Green Onions – ¼ cup, finely chopped
- Celery – 1 rib, finely diced
- Salt & Black Pepper – To taste
- Paprika – ¼ teaspoon (optional)
- Lettuce Leaves – 4
- Bread of Choice – 8 slices (white, whole wheat, or croissant)
Instructions
- Prepare the Eggs
Boil the eggs until fully cooked, about 10-12 minutes. Transfer them to an ice bath to cool, then peel and chop them into small pieces. - Mix the Base
In a large bowl, mash the eggs slightly with a fork. Add mayonnaise, Dijon mustard, salt, black pepper, and paprika. Stir until well combined. - Add Fresh Ingredients
Fold in chopped green onions and celery for a refreshing crunch. Mix gently to distribute the flavors evenly. - Chill for Best Flavor
Cover and refrigerate for at least 30 minutes to allow the flavors to meld. - Assemble the Sandwich
Place lettuce leaves on slices of bread, then spread a generous amount of egg salad on top. Close the sandwich and slice diagonally for a classic presentation. - Serve and Enjoy
Pair with a side of chips, pickles, or a fresh salad for a complete meal.
This creamy, flavorful, and satisfying egg salad sandwich is a must-try for anyone who loves simple yet delicious comfort food. You can find more details here. Happy cooking! 🥪🥚✨