Description
A classic and creamy egg salad sandwich made with boiled eggs, mayonnaise, Dijon mustard, and optional crunchy celery and green onions. Perfect for a quick, satisfying lunch in just 20 minutes.
Ingredients
Scale
Egg Salad
- 4 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped celery (optional)
- 1 tablespoon finely chopped green onions (optional)
- Salt and pepper, to taste
Sandwich
- 4 slices of bread (white, whole wheat, or your choice)
- Lettuce leaves (optional)
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes until fully cooked.
- Cool and peel: Transfer the boiled eggs into a bowl of ice water and let them cool for 5 minutes. Once cooled, peel the eggs carefully and chop them into small pieces.
- Mix the egg salad: In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, and green onions. Stir well to blend all ingredients evenly. Season with salt and pepper to taste.
- Assemble the sandwiches: Spread the prepared egg salad evenly over two slices of bread. Add lettuce leaves if desired, then cover with the remaining bread slices to form sandwiches.
- Serve: Cut the sandwiches in half and serve immediately for best freshness and flavor.
Notes
- For best results, use freshly boiled eggs cooled promptly in ice water.
- Celery and green onions add nice crunch and flavor but can be omitted if preferred.
- May substitute mayonnaise with Greek yogurt for a lighter version.
- Use your preferred type of bread, such as whole wheat or sourdough, for added flavor.
- This sandwich is best enjoyed fresh to prevent the bread from becoming soggy.
