Whether you’re planning a quick weekday lunch or a simple, satisfying snack, a creamy egg salad sandwich is a timeless choice. This classic recipe is beloved for its rich, comforting flavor and ease of preparation. With perfectly boiled eggs, creamy mayonnaise, tangy mustard, and fresh herbs, it’s the perfect balance of texture and taste. Pair it with toasted bread and optional extras like crisp lettuce or a swipe of butter, and you’ve got a delightful meal that’s both wholesome and hearty.
Ingredients
For the Egg Salad:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 tablespoon chopped fresh chives (plus extra for garnish)
- Salt and black pepper to taste
For the Sandwich:
- 4 slices of bread (whole grain, sourdough, or your preferred variety)
- Optional: Butter, for spreading
- Optional: Lettuce leaves, for crunch and freshness
Instructions
Step 1: Boil the Eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. When the water reaches a rolling boil, lower the heat to maintain a gentle simmer and cook the eggs for 9 to 12 minutes, depending on your preferred yolk texture. After cooking, immediately place the eggs in a bowl of ice water to stop the cooking process and cool them down quickly. Once fully cooled, peel the eggs and chop them into small, bite-sized pieces. Aim for a slightly chunky texture that will hold up well in the sandwich.
Step 2: Make the Egg Salad
In a large bowl, combine the chopped eggs with mayonnaise, Dijon mustard, lemon juice, and chives. Stir gently until just mixed. Avoid over-mixing, as the salad should retain some texture. Season with salt and pepper to taste. You can adjust the mustard or lemon juice depending on how tangy you want the flavor to be.
Step 3: Toast the Bread
Toast your bread slices to your desired level of crispiness. For an added layer of richness and flavor, try spreading a thin layer of butter on the bread before toasting it. This step adds a golden finish and a richer bite.
Step 4: Assemble the Sandwich
Spread a generous amount of the egg salad on one slice of toasted bread. Add a few lettuce leaves for extra crunch, if desired. Top with another slice of toasted bread. Press gently to hold everything together.
Step 5: Garnish and Serve
Cut the sandwich in half, sprinkle extra chives on top for garnish, and serve immediately. It pairs wonderfully with a side of fresh greens, chips, or a cup of soup.
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Tips for Success
- Add-Ins: For variety, try adding finely chopped celery, pickles, or a dash of smoked paprika.
- Bread Choices: This sandwich works beautifully with rustic sourdough, buttery croissants, or even gluten-free bread.
- Make-Ahead Tip: The egg salad can be prepared up to 24 hours in advance and stored in the fridge, making it even easier to assemble when you’re short on time.
Conclusion
Simple yet flavorful, this creamy egg salad sandwich brings comfort and freshness to your plate. It’s perfect for busy days or relaxed afternoons and offers endless opportunities for customization. Once you try it, you’ll understand why it’s a staple in so many kitchens.
