The Egg Salad Sandwich is a classic comfort food made with creamy, well-seasoned eggs and served between soft slices of bread. It’s quick, budget-friendly, and ideal for lunchboxes, picnics, or an easy meal at home.
⏱ Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for eggs)
- Total Time: 20 minutes
- Servings: 4 sandwiches
🍳 Equipment
- Saucepan
- Mixing bowl
- Fork or potato masher
- Knife & cutting board
🥘 Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tsp mustard (optional)
- 1 tbsp lemon juice or vinegar
- Salt and black pepper, to taste
- 2 tbsp finely chopped onion or celery (optional)
- 8 slices bread
- Optional: lettuce leaves or sliced tomato
📝 Ingredient Notes
- Eggs: Fully cooled eggs mash more smoothly.
- Mayonnaise: Use full-fat for best flavor; Greek yogurt works as a lighter option.
- Mustard: Adds tang but can be omitted for a classic taste.
👨🍳 Instructions
1. Boil eggs
Place eggs in a saucepan, cover with water, and bring to a boil.
Cook 9–10 minutes, then cool in ice water. Peel and chop.
2. Make egg salad
In a bowl, mash eggs with a fork.
Add mayonnaise, mustard, lemon juice, salt, and pepper.
Stir until creamy. Fold in onion or celery if using.
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3. Assemble sandwiches
Spread egg salad evenly on bread slices.
Add lettuce or tomato if desired.
Top with remaining bread slices.
4. Serve
Serve immediately or chill 15 minutes for enhanced flavor.
📊 Nutrition (Approx per sandwich)
- Calories: 320
- Protein: 14g
- Carbs: 28g
- Fat: 18g
⭐ Tips & Variations
- Creamier texture: Add an extra tablespoon of mayo.
- Southern style: Add a pinch of paprika.
- Herb version: Mix in dill, chives, or parsley.
- Low-carb: Serve on lettuce wraps instead of bread.
- Storage: Egg salad keeps refrigerated up to 2 days
