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
Scale
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.
