Egg Salad Sandwiches
Egg Salad Sandwiches are a quick and satisfying lunch option combining hard-boiled eggs, creamy mayo, and crunchy celery for a flavorful, protein-packed meal. Perfect for busy days, this classic recipe is easy to prepare and customizable to suit your taste or dietary needs.
- Author: Lilly
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 sandwiches 1x
- Category: Appetizers
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Gluten Free (if using gluten-free bread)
Egg Salad Filling
- 4 hard-boiled eggs, peeled and chopped or mashed
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup celery, finely chopped
- 2 green onions, finely chopped (optional)
- Salt, to taste
- Black pepper, to taste
Bread
- 4 slices whole grain or white bread
- Boil and Prepare the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Cool under running water, peel, and chop finely or mash with a fork to your preferred consistency.
- Mix the Dressing: In a medium bowl, combine mayonnaise, Dijon mustard, salt, and black pepper. Stir until smooth and well blended to form the creamy base of your egg salad.
- Add Crunch and Flavor: Fold in the chopped celery and, if using, green onions. These add fresh bursts of flavor and a satisfying crunch that contrast beautifully with the creamy eggs.
- Combine and Adjust Seasoning: Gently mix the prepared eggs with the dressing and veggies until evenly coated. Taste and adjust salt and pepper as needed to suit your palate.
- Assemble the Sandwiches: Spread a generous layer of the egg salad onto your bread slices. Top with another slice of bread, cut in half if you like, and enjoy immediately or pack for later.
Notes
- Start with room-temperature eggs to prevent cracking and get a perfect yolk texture.
- Combine ingredients gently to keep the egg salad fluffy, not mushy.
- Let the egg salad rest in the fridge for 30 minutes to let flavors meld for a tastier bite.
- Use sturdy bread like sourdough or whole grain to hold up against the creamy filling.
- Start with a small amount of spicy ingredients and increase gradually to suit your spice tolerance.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 210mg
Keywords: egg salad, egg salad sandwiches, quick lunch, creamy egg salad, easy sandwich, protein-packed meal