Ultimate Egg Salad Sandwich
A quick, delicious egg salad sandwich recipe that will elevate your lunchtime routine with creamy goodness and customizable flavors.
Ingredients
Egg Salad Ingredients
- 6 large eggs Boiled and chopped
- 1/4 cup mayonnaise Or Greek yogurt for a healthier twist
- 1 tsp Dijon mustard
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion Red or green onion based on preference
- 1 tsp lemon juice Freshly squeezed
- to taste Salt and pepper For seasoning
- 2 slices whole-grain bread Or your favorite bread choice
- optional Lettuce leaves, tomato slices, or avocado For additional toppings
Instructions
Preparation
- Place your eggs in a saucepan and cover them with cold water. Bring the water to a boil, then cover and remove from heat. Let them sit for about 10-12 minutes.
- Once the time is up, drain the eggs and run them under cool water until they’re manageable to handle.
- Peel the cooled eggs and chop them into small pieces.
Mixing and Assembly
- In a mixing bowl, combine the mayonnaise, Dijon mustard, celery, onion, lemon juice, and a sprinkle of salt and pepper. Stir until well combined and creamy.
- Gently fold in the chopped eggs.
- Spread your egg mixture on one slice of bread, top with lettuce or other optional toppings, and finish with the second slice. Cut in half.
- Grab a napkin, take a big bite, and enjoy the deliciousness.
Notes
You can make this dish vegan by swapping the eggs for silken tofu and adding turmeric for color. This egg salad can be stored in the fridge for 2-3 days, making it great for meal prep.