Egg Salad Sandwich

Try this Classic Creamy Egg Salad Sandwich recipe for a quick and satisfying meal! Made with perfectly boiled eggs, mayo, Dijon mustard, and fresh herbs, this egg salad is bursting with flavor. Serve it on whole grain or sourdough bread, and add crisp lettuce and juicy tomato for extra crunch. Ready in just 30 minutes, it's the perfect lunch option that’s both delicious and easy to make. Enjoy with your favorite side for a complete meal!

Print Recipe Pin Recipe

Ingredients

6 large eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dill

Salt, to taste

Freshly ground black pepper, to taste

2 tablespoons celery, finely diced

1 tablespoon red onion, finely diced

4 slices of whole grain or sourdough bread

Lettuce leaves (optional, for serving)

Slices of tomato (optional, for serving)

Instructions

Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and let them simmer for 9-12 minutes. After cooking, transfer the eggs to an ice bath to cool for about 5 minutes.

Prepare the Egg Mixture: Peel the cooled eggs and chop them into small pieces. In a large bowl, combine chopped eggs with mayonnaise, Dijon mustard, chives, dill, celery, and red onion. Stir until everything is evenly mixed.

Season: Add salt and pepper to taste. Adjust the creaminess by adding more mayonnaise if desired.

Assemble the Sandwich: Toast the slices of bread if preferred. On two slices of bread, place a generous amount of the egg salad mixture. Top with lettuce leaves and tomato slices if using. Cover with the remaining slices of bread.

Serve: Cut the sandwiches in half and serve immediately. Enjoy your delicious egg salad sandwich with a side of pickles or potato chips!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2 sandwich servings