Egg Salad Sandwich: A Creamy & Classic Comfort Food
A rich and creamy egg salad made with perfectly boiled eggs, mayonnaise, mustard, and fresh herbs, served between soft slices of bread for the ultimate comfort meal.
Equipment
- Pot
- Mixing Bowl
- Knife
- Cutting Board
- Spoon or Fork
Ingredients
For the Egg Salad
- 3 large eggs hard-boiled
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp chopped chives or green onions
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 1/4 tsp paprika optional, for flavor
For the Sandwich
- 4 slices white or whole wheat bread
- 2 leaves lettuce
- 1 tomato sliced (optional)
Instructions
- Place eggs in a pot, cover with water, and bring to a boil. Once boiling, remove from heat and let sit for 10 minutes.
- Transfer eggs to an ice bath for 5 minutes, then peel and chop them into small pieces.
- In a mixing bowl, combine chopped eggs, mayonnaise, Dijon mustard, chives, salt, black pepper, and paprika. Mix well.
- Lay out slices of bread and place a leaf of lettuce on two of them to prevent the bread from becoming soggy.
- Spread the egg salad mixture evenly onto the lettuce-lined slices of bread.
- If using, add tomato slices on top of the egg salad for extra freshness.
- Top with the remaining slices of bread, press gently, and slice in half or diagonally for easy serving.
- Serve immediately with chips, pickles, or a side salad for a complete meal.
Video
Notes
For extra texture, add finely chopped celery or red onion to the egg salad. Swap mayonnaise with Greek yogurt for a lighter version.
