If you’re craving a comforting, creamy sandwich that comes together in no time, this Quick 10-Minute Egg Salad Sandwich Recipe is an absolute game-changer. It’s the perfect blend of tender chopped eggs, tangy Dijon mustard, crisp celery crunch, and luscious mayo all piled onto soft bread. Whether you’re whipping up a speedy lunch or a simple dinner, this recipe offers that warm, homemade taste without any fuss. It’s classic, satisfying, and hits all the right notes — your new go-to for busy days.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this sandwich every single time. Each item is simple but plays a crucial role in delivering the creamy texture, fresh bite, and balanced flavor that make this dish so irresistible.
- 4 hard-boiled eggs: The star of the show, they provide richness and protein, chopped to just the right size for creamy bites.
- 3 tablespoons mayonnaise: Adds smoothness and a luscious mouthfeel, tying the flavors together perfectly.
- 1 teaspoon Dijon mustard: Brings a subtle tang and depth that elevates the egg salad beyond plain mayo.
- 1 celery stalk, finely chopped: Offers a refreshing crunch that cuts through the creaminess for perfect texture contrast.
- Salt, to taste: Enhances all the natural flavors with a pinch that makes a huge difference.
- Black pepper, to taste: Adds a gentle kick and warmth that complements the mild eggs beautifully.
- 4 slices sandwich bread: Soft and sturdy enough to hold all that egg salad goodness without falling apart.
How to Make Quick 10-Minute Egg Salad Sandwich Recipe
Step 1: Prep the Eggs
Start by peeling your hard-boiled eggs and chopping them into small, bite-sized pieces. The key here is to chop them finely enough so the salad holds together well but still retains a bit of texture that makes each forkful enjoyable.
Step 2: Mix the Dressing
In a bowl, combine the chopped eggs with mayonnaise and Dijon mustard. Stir gently to combine until you get a creamy, well-coated mixture. Don’t forget to season with salt and freshly ground black pepper according to your taste — these little tweaks really make the flavors pop.
Step 3: Add the Celery
Fold in the finely chopped celery stalk for that much-needed crispness that contrasts beautifully with the softness of the eggs and mayo. This simple addition brings freshness and a fantastic texture variation to the salad.
Step 4: Assemble the Sandwiches
Spoon a generous amount of the egg salad onto two slices of bread. Top each with another slice to close the sandwich, then slice them in half diagonally or down the middle for easy eating. Serve immediately to enjoy the best texture and flavor.
How to Serve Quick 10-Minute Egg Salad Sandwich Recipe
Garnishes
To add some flair and extra flavor, consider fresh herbs like chopped chives or parsley, a sprinkle of paprika for mild warmth, or even a few thinly sliced radishes for color and peppery crunch. These little touches can turn your quick sandwich into a feast for the eyes and palate.
Side Dishes
This sandwich pairs wonderfully with light sides like crisp veggie sticks, a small green salad, or some kettle-cooked chips for crunch. If you want to keep things cozy, cup of homemade tomato soup makes a classic, heartwarming companion to the egg salad’s creamy goodness.
Creative Ways to Present
Switch out plain sandwich bread for whole-grain, rye, or sourdough to add a distinctive flavor base. For an open-faced style, pile the egg salad on toasts garnished with sprouts or sliced avocado. You can even serve it in lettuce cups or pita pockets for a fun twist on presentation that keeps things fresh and light.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the egg salad in an airtight container in the fridge. It will keep well for up to two days without losing its creamy texture or flavor. Avoid making the sandwich too far in advance, as the bread can get soggy.
Freezing
Freezing egg salad is generally not recommended because mayonnaise tends to separate and change texture when thawed. For best results and flavor retention, enjoy the salad fresh or within a couple of days refrigerated.
Reheating
This is best enjoyed cold or at room temperature, so reheating isn’t necessary. If you want to warm your sandwich, remove the egg salad filling first, toast your bread, and then assemble to keep everything fresh and tasty.
FAQs
Can I use fewer eggs for this Quick 10-Minute Egg Salad Sandwich Recipe?
Absolutely! You can adjust the number of eggs depending on how many sandwiches you want to make. Just scale the other ingredients accordingly for balanced flavor and creaminess.
Is there a healthier alternative to mayonnaise?
Yes, you can substitute mayonnaise with Greek yogurt or avocado to reduce fat and add extra nutrients. Both options change the flavor a bit but keep the salad creamy and delicious.
How do I make hard-boiled eggs peel easily?
To peel eggs effortlessly, use eggs that aren’t ultra-fresh (a few days old works best), and after boiling, plunge them into an ice water bath. This cools them quickly and helps separate the membrane from the shell.
Can I add other ingredients to this recipe?
Definitely! Ingredients like chopped pickles, green onions, or crispy bacon bits can add exciting flavor variations and texture, making your egg salad sandwich unique every time you make it.
What bread types work best for this sandwich?
Soft sandwich bread is classic, but whole wheat, multigrain, or sourdough all work beautifully. Pick sturdy bread that will hold the filling without becoming soggy too quickly.
Final Thoughts
There’s something so wonderfully comforting about a homemade egg salad sandwich, especially one that comes together in such a snap. This Quick 10-Minute Egg Salad Sandwich Recipe is pure proof that delicious, satisfying meals don’t need hours of prep. Once you make it, you’ll wonder why you ever settled for store-bought. So grab your eggs and mayo, and enjoy the creamy, fresh flavors straight from your kitchen to your plate.
Print
Quick 10-Minute Egg Salad Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
A quick and easy egg salad sandwich recipe perfect for a satisfying lunch or snack. Creamy and flavorful, this classic sandwich combines chopped hard-boiled eggs, mayonnaise, Dijon mustard, and celery for a delightful texture and taste, all ready in just 10 minutes.
Ingredients
Egg Salad
- 4 hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 celery stalk, finely chopped
- Salt, to taste
- Black pepper, to taste
Sandwich
- 4 slices sandwich bread
Instructions
- Prepare eggs: Peel the 4 hard-boiled eggs and chop them into small pieces to create the base for your salad.
- Mix dressing: In a bowl, combine the chopped eggs with 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, salt, and black pepper. Stir well until the mixture is creamy and evenly blended.
- Add celery: Mix in the finely chopped celery stalk to add a refreshing crunch and flavor to the egg salad.
- Assemble sandwich: Spoon the egg salad mixture onto 2 slices of sandwich bread. Top with the remaining 2 slices, press gently, slice in half, and serve immediately.
Notes
- For a healthier option, use whole grain or multigrain bread.
- You can adjust the amount of mayonnaise or mustard to suit your taste preferences.
- Adding a pinch of paprika or chopped fresh herbs like dill or chives can enhance the flavor.
- Eggs should be properly cooled after boiling to ensure easy peeling.
- Store any leftover egg salad in an airtight container in the refrigerator for up to 2 days.
