Here’s a classic, creamy, and flavorful egg salad sandwich recipe—perfect for lunch or a quick snack. I’ll also include a few unique twists to make it stand out.
🥪 Classic Egg Salad Sandwich
Serves: 2–3 sandwiches
Time: 15–20 minutes
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise (or Greek yogurt for a lighter option)
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp lemon juice or vinegar
- Optional:
- 1–2 tbsp finely chopped celery
- 1 tbsp chopped chives or green onions
- ¼ tsp smoked paprika or curry powder for a twist
- Bread of choice (white, whole wheat, rye, or sourdough)
Instructions
1. Boil the eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium heat.
- Once boiling, turn off heat and cover for 10–12 minutes.
- Drain, cool in ice water, then peel.
2. Prepare the egg salad
- Chop eggs coarsely or mash them with a fork.
- In a bowl, mix eggs with:
- mayonnaise
- mustard
- salt & pepper
- lemon juice
- Fold in optional ingredients: celery, herbs, spices.
3. Assemble the sandwich
- Toast or leave bread soft, depending on preference.
- Spread the egg salad generously between slices.
- Optional extras: lettuce, tomato slices, pickles, or avocado.
4. Serve
- Serve immediately or chill for 30 minutes to let flavors meld.
- Perfect with chips, a pickle, or a side salad.
⭐ Variations to Try
1. Curried Egg Salad
- Add ½ tsp curry powder + a pinch of cayenne.
- Mix in raisins or chopped apple for sweetness.
2. Bacon & Chive Egg Salad
- Fold in crispy bacon bits and extra chives.
3. Avocado Egg Salad
- Replace half the mayo with mashed avocado for a creamy, healthy twist.
4. Mediterranean Egg Salad
- Add chopped olives, roasted red peppers, and a sprinkle of feta.
If you want, I can give a restaurant-style gourmet version with truffle oil and mustard seeds that makes your egg salad taste next-level.
Do you want me to do that?
