Description
This egg salad sandwich is creamy, protein-packed, and ready in under 20 minutes. Made with simple ingredients and endless topping options, it’s the perfect go-to for lunch, meal prep, or picnics.
Ingredients
- 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.
Instructions
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.
Notes
- Perfectly cooked eggs: Boil for 10–12 minutes and cool in ice water for easy peeling and tender yolks.
- Texture matters: Mash the eggs to your desired consistency—chunky for rustic, smooth for classic.
- Prep Time: 5 minutes
- Cook Time: 10–15 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
