Classic Egg Salad Sandwich Recipe
A simple egg salad sandwich is a quick, filling meal made with creamy eggs, seasonings, and your favorite bread.
Ingredients (Makes 2–3 sandwiches)
- 6 large eggs
- 1/4 cup mayonnaise (adjust to taste)
- 1 teaspoon mustard (optional)
- 1–2 tablespoons finely chopped onion or green onion
- 1 tablespoon chopped celery (optional, for crunch)
- Salt and black pepper to taste
- A pinch of paprika (optional)
- Lettuce leaves (optional)
- 4–6 slices of bread
Instructions
- Boil the eggs
- Place eggs in a pot and cover with water.
- Bring to a boil, then reduce heat and simmer for about 10–12 minutes.
- Cool in ice water, then peel.
- Make the egg salad
- Chop the eggs into small pieces.
- Mix with mayonnaise, mustard, onion, celery, salt, pepper, and paprika.
- Assemble the sandwich
- Spread the egg salad onto bread.
- Add lettuce if desired.
- Top with another slice of bread and serve.
Tips for Better Egg Salad
- Use slightly older eggs—they often peel more easily after boiling.
- For extra flavor, add a little:
- Dill or parsley
- Pickle relish
- A squeeze of lemon juice
- A dash of hot sauce
Storage: Keep egg salad refrigerated in a sealed container and use within about 3–4 days. Avoid leaving it at room temperature for more than 2 hours.
