Description
A classic and creamy egg salad sandwich made with hard-boiled eggs, mayonnaise, mustard, and seasonings, served on soft bread or toast.
Ingredients
- 6 large eggs
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 cup celery, finely chopped
- 2 tablespoons green onion or chives, finely chopped
- Salt and black pepper to taste
- 8 slices sandwich bread (white, wheat, or rye)
- Lettuce leaves (optional)
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Drain and transfer eggs to an ice bath. Peel once cooled.
- Chop eggs and place in a bowl. Add mayonnaise, Dijon mustard, lemon juice, celery, green onion, salt, and pepper. Mix until combined.
- Spread egg salad evenly on 4 slices of bread. Top with lettuce if desired, then cover with remaining bread slices.
- Cut sandwiches in halves or quarters and serve.
Notes
- Adjust creaminess by adding more or less mayonnaise.
- For extra flavor, add a pinch of paprika or dill.
- Best enjoyed fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Lunch
- Method: Boiling, Mixing
- Cuisine: American