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Egg Salad Sandwich

A creamy and flavorful egg salad sandwich made with simple pantry ingredients, perfect for a quick and comforting lunch.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Lunch, Sandwich
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs, hard cooked and cooled Preferably not overdone, with centers set but silky.
  • 1/3 cup mayonnaise Adjust to taste for creaminess.
  • 2 teaspoons Dijon or yellow mustard For tang.
  • 1 rib celery, finely chopped For crunch.
  • 1 to 2 tablespoons green onion or chives, thinly sliced
  • 1 to 2 teaspoons lemon juice or pickle brine For brightness.
  • pinch paprika or cayenne Optional for flavor.
Bread Options
  • as needed soft sandwich bread, hearty sourdough, rye, or toasted English muffins Choose according to preference.

Method
 

Preparation
  1. Cook and cool the eggs: Simmer for 10 to 11 minutes, then chill in ice water. Peel when cool.
  2. Chop the eggs: Mix small pieces with a few bigger bits for nice texture.
  3. Mix the dressing: Stir mayonnaise, mustard, lemon juice, salt, and pepper in a bowl.
  4. Fold in add-ins: Gently combine celery and green onion, taking care not to mash the eggs.
  5. Taste and adjust: Add more salt, lemon juice, or paprika as needed.
  6. Assemble: Toast bread if desired, add lettuce for crunch, spoon on the egg salad, top, and slice.

Notes

This recipe keeps well in the fridge for up to 3 days in a covered container. Store the filling and bread separately to prevent sogginess. Adjust seasoning and add-ins according to personal preference.