Simple, creamy, and incredibly satisfying, the Egg Salad Sandwich is a timeless classic. Made with perfectly boiled eggs, a rich and tangy dressing, and soft bread, it’s ideal for breakfast, lunch, or a quick snack. Easy to prepare and budget-friendly, this sandwich never goes out of style!
🕒 Prep Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 2–3 sandwiches
🛠️ Equipment
- Saucepan
- Mixing bowl
- Fork or potato masher
- Knife & cutting board
🧾 Ingredients
- 4 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon mustard (optional)
- 1 tablespoon finely chopped onion
- 1 tablespoon chopped celery (optional)
- Salt & black pepper (to taste)
- 4–6 slices bread (white, whole wheat, or your choice)
- Lettuce leaves (optional)
📝 Ingredient Notes
- Eggs: Hard-boiled for best texture
- Mayonnaise: Adds creaminess—adjust to your liking
- Mustard: Gives a slight tangy kick
- Onion & celery: Add crunch and flavor
- Bread: Toasted or soft, depending on preference
👨🍳 Instructions
Step 1: Boil the Eggs
Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 9–10 minutes, then transfer to cold water and peel.
Step 2: Mash the Eggs
In a bowl, chop or mash the eggs to your desired consistency.
Step 3: Mix the Filling
Add mayonnaise, mustard, onion, celery, salt, and pepper. Mix until creamy and well combined.
Step 4: Assemble the Sandwich
Spread egg salad onto bread slices. Add lettuce if desired, then top with another slice of bread.
Step 5: Serve
Cut in halves or quarters and serve immediately.
📊 Nutrition Facts (Per Sandwich – Approximate)
- Calories: 250–320
- Protein: 12–15g
- Carbohydrates: 20g
- Fat: 15–18g
💡 Tips for Best Taste
- Use slightly cooled eggs for easier peeling
- Don’t overmix—keep some texture
- Chill egg salad for 30 minutes for better flavor
- Add a splash of lemon juice for freshness
🔄 Variations
- Healthy Version: Use Greek yogurt instead of mayo
- Spicy: Add chili flakes or hot sauce
- Herb Boost: Mix in fresh parsley or dill
