Description
A classic and easy-to-make Egg Salad Sandwich featuring creamy chopped hard-boiled eggs blended with mayonnaise, Dijon mustard, red onion, and fresh herbs, served on your choice of bread. Perfect for a quick lunch or picnic, this vegetarian-friendly sandwich is flavorful, satisfying, and customizable.
Ingredients
Scale
Egg Salad
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh chives or parsley
- Salt and black pepper to taste
Sandwich
- 4 slices sandwich bread (white, whole wheat, or sourdough)
- Optional: lettuce or tomato slices for layering
Instructions
- Prepare the Egg Salad: In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, chopped red onion, and fresh herbs. Mix gently until the ingredients are well combined, taking care not to mash the eggs too much. Season with salt and black pepper to taste.
- Toast the Bread (Optional): If preferred, toast the bread slices lightly in a toaster or on a skillet to add extra texture and warmth to the sandwich.
- Assemble the Sandwich: Spoon the prepared egg salad evenly onto two slices of bread. If using, layer lettuce or tomato slices on top of the egg salad for added freshness and crunch.
- Complete and Serve: Top with the remaining slices of bread to close the sandwiches. Slice the sandwiches in half diagonally or down the middle, then serve immediately for best flavor and texture.
Notes
- For a lighter and tangier twist, substitute some or all of the mayonnaise with Greek yogurt.
- Add a pinch of curry powder or smoked paprika to the egg salad for an extra layer of flavor and a subtle spicy kick.
- Use your preferred type of bread, including gluten-free options, to customize the sandwich to your dietary needs.
