Classic Egg Salad Sandwich
Creamy egg salad with crisp vegetables on toasted bread, perfect for a quick and satisfying meal.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 4 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/4 cup finely chopped celery
- 2 tbsp finely chopped red onion
- 1 tbsp chopped fresh dill
- Salt and black pepper to taste
- 4 slices whole wheat or white bread
- Lettuce leaves (optional)
- Sliced tomato (optional)
Nutrition Facts
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Instructions
Hard-boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes.
Cool the eggs: Drain hot water and transfer eggs to an ice bath for 5 minutes to stop cooking. Peel and chop the eggs.
Make the dressing: In a bowl, mix mayonnaise, Dijon mustard, salt, and black pepper until smooth.
Combine ingredients: Add chopped eggs, celery, red onion, and dill to the dressing. Gently fold until well combined.
Toast the bread: Lightly toast the bread slices until golden brown for extra texture.
Assemble the sandwich: Spread egg salad on one slice of bread. Add lettuce and tomato if desired. Top with another slice and cut in half.
Chef's Tips
- Egg Peeling Tip: Adding a teaspoon of baking soda to the boiling water makes eggs easier to peel.
- Texture Variation: For chunkier salad, roughly chop eggs. For creamier, mash them slightly.
- Herb Options: Substitute dill with chives or parsley for different flavor profiles.
- Bread Choice: Try croissants, bagels, or wraps for alternative sandwich options.
- Storage: Egg salad keeps well in the fridge for up to 3 days in an airtight container.
- Extra Flavor: Add a dash of paprika or curry powder for a flavor twist.
