Egg Salad Sandwich: A Creamy Classic That Never Gets Old

Is there anything more comforting than a perfectly made egg salad sandwich? Whether you’re packing lunch, hosting brunch, or craving a protein-rich snack, this timeless sandwich delivers creamy goodness in every bite. And here’s the kicker—it’s not just delicious, it’s also incredibly easy to make in under 20 minutes.

Ingredients List

To make the best egg salad sandwich, you’ll need:

• 6 large eggs (hard-boiled and peeled)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped chives or green onions
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Bread of choice (white, whole wheat, rye, or sourdough)
• Optional toppings: lettuce, tomato slices, pickles, avocado

Substitutions:

• Use Greek yogurt or mashed avocado instead of mayo for fewer calories.
• Add a sprinkle of paprika or curry powder for extra flavor.
• Use gluten-free bread if needed.

Timing

This sandwich comes together in no time:

Task	Time
Egg Boiling Time	10–12 minutes
Prep Time	5 minutes
Assembly Time	2–3 minutes
Total Time	~17–20 minutes

Faster than most lunch recipes and perfect for busy days.

Step-by-Step Instructions

Step 1: Hard-Boil the Eggs

Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Cool under cold water and peel.

Step 2: Mash the Eggs

Roughly chop or mash the peeled eggs in a large bowl, depending on how chunky or smooth you like your salad.

Step 3: Mix the Dressing

In a small bowl, combine mayo (or Greek yogurt), mustard, lemon juice, salt, pepper, and chives.

Step 4: Combine and Chill (Optional)

Mix the dressing into the mashed eggs. Stir well. You can chill it for 15 minutes for better texture, but it’s ready to eat as is.

Step 5: Assemble the Sandwich

Toast your bread slices if desired. Layer the egg salad and any toppings you like (lettuce, tomato, etc.). Top with the second slice and cut in half.

Nutritional Information

Per sandwich (using regular mayo and white bread):

• Calories: ~310
• Protein: 13g
• Fat: 18g
• Carbs: 24g
• Fiber: 2g
• Sugar: 3g

Swap mayo for Greek yogurt to reduce fat by up to 40%.

Healthier Alternatives for the Recipe

• Light Version: Use low-fat Greek yogurt instead of mayo.
• Keto-Friendly: Skip the bread and serve the egg salad in lettuce wraps.
• High-Protein: Add a scoop of cottage cheese or extra egg whites.
• Dairy-Free: Use vegan mayo or mashed avocado.

These swaps reduce calories and adjust the sandwich to fit most diets.

Serving Suggestions

• Serve with sweet potato chips or a fresh green salad.
• Add sliced avocado or radishes for crunch and creaminess.
• Pair with iced tea, lemonade, or tomato soup.
• For a fancier touch, serve open-faced on toasted sourdough with microgreens.

Common Mistakes to Avoid

• Overcooking the eggs: Causes a sulfur smell and green ring around yolks.
• Too much mayo: Makes the mixture runny.
• Skipping seasoning: Salt, pepper, and a dash of lemon juice make a huge difference.
• Using stale bread: Always opt for fresh or toasted bread to support the filling.

Storing Tips for the Recipe

• Fridge: Store egg salad in an airtight container for up to 3 days.
• Meal Prep: Keep salad and bread separate until ready to serve.
• Avoid freezing: Mayo-based salads don’t freeze well and lose texture.

Conclusion

Creamy, quick, and endlessly customizable, the egg salad sandwich is a kitchen MVP. With fresh ingredients and a few smart tweaks, this classic becomes a crave-worthy staple.

Try it today and tell us your favorite twist in the comments! Subscribe for more smart, easy, everyday recipes!

FAQs

Q: Can I make egg salad ahead of time?
A: Yes! It stores well in the fridge for up to 3 days.

Q: How do I avoid rubbery eggs?
A: Don’t overcook them—10 to 12 minutes in hot water is perfect.

Q: What bread works best?
A: Sourdough, multigrain, rye, or even croissants for a fancy touch.

Q: Is egg salad healthy?
A: Yes, especially with Greek yogurt, it’s packed with protein and good fats.

Q: Can I add other ingredients?
A: Absolutely—try celery, relish, bacon, or herbs like dill and parsley.

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