Description
A quick and easy 10-minute egg salad sandwich recipe featuring creamy, flavorful hard-boiled eggs mixed with mayonnaise, mustard, and fresh herbs, perfect for a light lunch or snack.
Ingredients
Scale
Egg Salad
- 4 large eggs, hard-boiled and peeled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (optional)
- 0.25 teaspoon salt
- Freshly ground black pepper to taste
- 0.5 teaspoon paprika (optional)
- 1 teaspoon chopped chives or green onions
Sandwich Assembly
- 4 slices sandwich bread
- 2 to 4 lettuce leaves
Instructions
- Boil the Eggs: Place eggs in a pot and cover with water ensuring at least an inch of water above. Bring to a rolling boil, then turn off heat and cover the pot. Let eggs sit for 9-12 minutes for hard-boiling. Transfer eggs to an ice bath to cool quickly and make peeling easier.
- Mash the Eggs: Once cooled, peel the eggs and place in a mixing bowl. Mash the eggs to your preferred consistency using a fork or potato masher, leaving some larger pieces if desired for added texture.
- Combine Ingredients: Add mayonnaise, Dijon mustard if using, salt, black pepper, paprika, and chopped chives to the mashed eggs. Mix thoroughly until creamy and well combined. Adjust seasoning to taste.
- Assemble Your Sandwich: Lay out sandwich bread slices and place washed lettuce leaves on each. Spread the egg salad evenly over the lettuce on each slice for a flavorful base.
- Complete the Sandwich: Place the second slice of bread on top of the egg salad and gently press down. Slice the sandwich in half if desired and serve immediately or pack for later.
Notes
- For extra flavor, try adding a dash of celery salt or a small amount of finely diced celery.
- Dijon mustard is optional but adds a nice tanginess to the egg salad.
- Use fresh chives or green onions for a mild onion flavor that complements the eggs.
- To save time, use pre-cooked hard-boiled eggs from the store.
- Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
