Here’s a classic egg salad sandwich recipe—creamy, simple, and perfect for a quick meal 🥪😋
🥪 Egg Salad Sandwich
🛒 Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp mustard (yellow or Dijon)
- Salt & black pepper (to taste)
- 1 tbsp finely chopped onion or green onion
- 1 tbsp chopped celery (optional, for crunch)
- 1 tsp lemon juice (optional, for freshness)
- Bread slices (white, whole wheat, or your choice)
- Lettuce leaves (optional)
👩🍳 Instructions
1. Boil the eggs
- Place eggs in a pot and cover with water
- Bring to a boil, then turn off heat and cover
- Let sit for 10–12 minutes
- Transfer to cold water and peel
2. Make the egg salad
- Chop eggs into small pieces
- Add mayonnaise, mustard, salt, and pepper
- Mix gently until creamy
- Stir in onion, celery, and lemon juice if using
3. Assemble sandwich
- Spoon egg salad onto bread
- Add lettuce if desired
- Top with another slice of bread
💡 Tips for Best Flavor
- Don’t overmix—keep some texture
- Chill for 30 minutes for better taste
- Use fresh eggs for best results
🌿 Variations
- Add paprika or chili flakes for a kick
- Mix in chopped pickles for tangy flavor
- Use Greek yogurt instead of mayo for a lighter version
🍽️ What It’s Like
Creamy, slightly tangy, and satisfying—perfect for breakfast, lunch, or a light dinner.
If you want, I can show you a high-protein version, a spicy egg salad, or a Japanese-style egg sandwich (super soft and creamy) 👍