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Egg Salad Sandwich

A classic comfort food, egg salad sandwiches are creamy, flavorful, and versatile, making them perfect for lunch, snacks, or picnics.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Egg Salad Ingredients
  • 6 large hard-boiled eggs The star of the dish, providing protein and creaminess.
  • 1/3 cup mayonnaise Adds richness and binds the ingredients together.
  • 1 tbsp Dijon mustard Gives a tangy kick to the egg salad.
  • to taste salt For essential seasoning.
  • to taste pepper For essential seasoning.
  • 1/2 cup chopped celery Adds crunch and freshness.
  • 1/4 cup chopped green onions Contributes a mild onion flavor.
  • to taste fresh herbs (like dill or parsley) Add a burst of flavor.

Method
 

Preparation
  1. Start by hard-boiling the eggs. Place the eggs in a pot, cover them with water, and bring to a boil over medium-high heat.
  2. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.
  3. After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes.
  4. Peel the eggs and chop them finely in a mixing bowl.
  5. Add mayonnaise, Dijon mustard, salt, and pepper to the chopped eggs, mixing until well combined.
  6. Fold in the chopped celery and green onions. Mix in any fresh herbs if desired.
  7. Spread the egg salad on your choice of bread, and add any additional toppings you like.
  8. Serve immediately or store in the fridge for later.

Notes

For creamier egg salad, add more mayonnaise. Substitute Greek yogurt or ripe avocado for a healthier twist. Try adding chopped pickles for extra flavor.