Here’s a classic egg salad sandwich—simple, creamy, and perfect every time 🥪🥚
Egg Salad Sandwich
Ingredients (makes 2–3 sandwiches)
- 6 large eggs
- ¼ cup mayonnaise
- 1 tsp yellow or Dijon mustard
- Salt & black pepper, to taste
- Optional: paprika, chopped celery, onion, or dill
Instructions
- Boil eggs
Place eggs in a pot, cover with water, bring to a boil.
Turn off heat, cover, and let sit 10–12 minutes.
Transfer to ice water, peel, and chop. - Make salad
In a bowl, mix chopped eggs, mayo, mustard, salt, and pepper.
Add any optional mix-ins. - Assemble sandwiches
Spoon egg salad onto bread.
Serve on white, wheat, sourdough, or toasted bread.
Tips for the Best Egg Salad
- Slightly mash eggs for creamier texture
- Chill 20–30 minutes before serving for better flavor
- Add mayo gradually to control creaminess
Variations
- Classic deli: Add celery + onion
- Southern: Add sweet pickle relish
- Healthy: Swap half the mayo for Greek yogurt
- Avocado: Replace mayo with mashed avocado
Want a 3-ingredient version, meal-prep friendly, or low-carb wrap idea?
