Egg Salad Sandwich
This egg salad sandwich recipe is creamy, flavorful, and easy to make. Soft-boiled or hard-boiled eggs are mixed with mayonnaise, mustard, and seasonings for a classic taste. Served on fresh bread or toast, it’s a simple and satisfying meal for any time of day.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon mustard yellow or Dijon
- 1 tablespoon finely chopped celery optional
- 1 tablespoon finely chopped green onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 slices bread white, whole wheat, or your favorite
- Lettuce leaves or tomato slices optional
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer gently for 10 minutes until fully cooked. Remove from heat, drain, and run under cold water.
- Peel the eggs once cooled, then chop them into small pieces. Transfer them to a medium mixing bowl.
- Add mayonnaise, mustard, celery, green onions, salt, and pepper to the chopped eggs. Mix gently until everything is combined evenly.
- Lay 4 slices of bread on a board, spread the egg mixture evenly over each slice. Add lettuce or tomato if desired.
- Top each sandwich with another slice of bread, pressing gently. Cut in half and serve right away, or wrap and refrigerate for later.