Classic Egg Salad Sandwich
This classic egg salad sandwich is creamy, flavorful, and easy to make with simple pantry staples. Perfect for lunch, picnics, or a quick meal, it’s delicious served on your favorite bread with crisp lettuce.
Ingredients
For the Egg Salad
- 6 large hard-boiled eggs, peeled and chopped
- ¼ cup mayonnaise
- 1 tsp yellow mustard
- 1 tsp Dijon mustard (optional)
- 1 tbsp finely chopped celery
- 1 tbsp finely chopped red onion
- 1 tsp chopped fresh chives or parsley
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 1 tsp lemon juice (optional)
For the Sandwiches
- 8 slices sandwich bread (white, whole wheat, or sourdough)
- 4 lettuce leaves
- 4 tomato slices (optional)
- Butter (optional)
Instructions
- Place the chopped eggs in a medium bowl.
- Add the mayonnaise, yellow mustard, Dijon mustard, celery, red onion, chives, garlic powder, lemon juice (if using), salt, and pepper.
- Gently stir until everything is evenly combined. Leave the mixture slightly chunky for the best texture.
- Toast the bread if desired.
- Layer lettuce and tomato on four slices of bread.
- Spoon the egg salad evenly over the lettuce.
- Top with the remaining bread slices and cut each sandwich in half before serving.
Tips
- Chill the egg salad for 30 minutes before serving to enhance the flavor.
- Add a pinch of paprika or a dash of hot sauce for a little kick.
- Finely diced pickles or sweet pickle relish add extra tang and crunch.
- For a lighter version, substitute half of the mayonnaise with plain Greek yogurt.
Serving Suggestions
- Potato chips
- Fresh fruit
- Pasta salad
- Coleslaw
- Pickles
- Tomato soup
Storage
- Refrigerator: Store the egg salad in an airtight container for up to 3 days.
- Do not freeze, as the texture of the eggs and mayonnaise will change after thawing.
Prep Time: 15 minutes
Cook Time: 10 minutes (for boiling eggs, if needed)
Total Time: 25 minutes
Servings: 4 sandwiches
Calories: Approximately 390 calories per sandwich