If you are craving a delicious, satisfying meal that comes together in no time, you will absolutely love this Quick 10-Minute Egg Salad Sandwich. It balances creamy, tangy, and crisp textures with the wholesome goodness of boiled eggs and fresh veggies. Whether you need a speedy lunch for a busy day or a comforting snack, this sandwich delivers a burst of flavor and nourishment in just minutes, making it my go-to when simplicity meets scrumptiousness.
Ingredients You’ll Need
This recipe relies on a handful of simple but essential ingredients, each playing a key role in flavor, texture, or color. The ingredients come together beautifully to create a creamy, crunchy, and zesty egg salad that’s perfect between two slices of bread.
- 4 large eggs: The star ingredient, providing protein and creaminess when chopped.
- 3 tablespoons mayonnaise: Adds luscious creaminess and binds the salad together perfectly.
- 1 teaspoon Dijon mustard: Gives a subtle tang and a slight kick to brighten the flavor profile.
- 1 teaspoon lemon juice: A splash of acidity that balances richness and enhances freshness.
- 1 celery stalk finely chopped: Adds a delightful crunch and a touch of herbal brightness.
- 1 tablespoon red onion finely chopped: Delivers a mild sharpness and lovely color contrast.
- Salt and black pepper to taste: Essential seasoning to bring all the flavors to life.
- 4 slices bread (white, whole wheat, or your choice): The base that holds everything together; toast if you like extra crunch.
- Lettuce leaves (optional): For added freshness and a crisp layer inside the sandwich.
How to Make Quick 10-Minute Egg Salad Sandwich
Step 1: Perfectly Boil the Eggs
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to low and let the eggs simmer for exactly 9 minutes. This method ensures that the yolks are cooked through but remain creamy without any gray rings.
Step 2: Cool and Peel the Eggs
Immediately drain the hot water and transfer the eggs to a bowl of ice water to stop the cooking process. After 1 to 2 minutes, peel the eggs carefully to avoid breaking them. This quick chill will also make peeling easier and keep your eggs neat and tidy.
Step 3: Chop and Combine the Egg Salad
Roughly chop the peeled eggs into bite-sized pieces. In a medium mixing bowl, combine the eggs with mayonnaise, Dijon mustard, lemon juice, chopped celery, and red onion. Stir everything together until creamy and well-incorporated. Taste and season with salt and black pepper as desired.
Step 4: Toast and Assemble
If you enjoy a bit of extra texture, toast your bread slices lightly. Then, spread a generous scoop of the egg salad evenly over two slices of bread. Add lettuce leaves if using, then top with the remaining bread slices to complete the sandwich. Serve immediately or wrap for a delicious meal on the go.
How to Serve Quick 10-Minute Egg Salad Sandwich
Garnishes
Enhance your Quick 10-Minute Egg Salad Sandwich with fresh garnishes like chopped chives, dill, or a sprinkle of paprika. These little touches add vibrant color and an extra layer of flavor that feels both fresh and inviting. A few crispy pickles on the side also never hurt!
Side Dishes
Pair your sandwich with crunchy vegetable sticks, a simple garden salad, or classic kettle-cooked chips. A light soup or seasonal fruit salad also complements the creamy egg salad wonderfully, making your meal feel complete and balanced.
Creative Ways to Present
Try rolling your egg salad in a wrap for a lighter twist, or pile it onto crackers as a charming appetizer for guests. You can even turn it into an open-faced sandwich with avocado slices underneath for an extra indulgent treat. This sandwich is as versatile as it is tasty.
Make Ahead and Storage
Storing Leftovers
Store any leftover egg salad in an airtight container in the refrigerator. It stays fresh for up to 2 days, making it a convenient option for quick lunches or snacks. Keep the bread separate until you are ready to eat to avoid sogginess.
Freezing
Because mayonnaise-based mixtures tend to separate upon freezing, freezing this Quick 10-Minute Egg Salad Sandwich is not recommended. For best results, enjoy it fresh or refrigerated within a couple of days.
Reheating
This sandwich is best enjoyed cold or at room temperature. If you prefer, you can warm your toasted bread slices before assembling the sandwich to get that cozy, freshly made feel without heating the egg salad itself.
FAQs
Can I use different types of bread for this sandwich?
Absolutely! Whether you love whole wheat, sourdough, rye, or a gluten-free option, this egg salad pairs beautifully. Toasting the bread adds a lovely crunch and sturdiness.
Is there a way to make this recipe healthier?
Definitely! Swap out mayonnaise for Greek yogurt or mashed avocado to reduce fat and add some extra nutrients. You can also load up with more veggies like cucumber or bell peppers.
What if I don’t have Dijon mustard?
If Dijon is not available, you can use yellow mustard or a mild mustard variety. It will slightly change the flavor but still provide that essential tang.
How can I avoid my egg salad getting watery?
Make sure to drain any excess liquid from the celery and onions before mixing. Also, don’t over-mix or add too much lemon juice at once. Season gradually to keep the consistency creamy and balanced.
Can I prepare the eggs ahead of time?
Yes! You can boil and peel the eggs up to two days in advance and keep them refrigerated. Just chop and mix the salad when you’re ready to serve for the freshest taste.
Final Thoughts
If you are looking for a quick, delicious, and comforting meal, the Quick 10-Minute Egg Salad Sandwich is a true kitchen hero. It’s easy to make, flexible with ingredients, and satisfying every time. Treat yourself and your loved ones to this timeless classic — I promise it will become a favorite in your rotation too!
Print
Quick 10-Minute Egg Salad Sandwich
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 sandwiches
- Category: Main Course
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This Quick 10-Minute Egg Salad Sandwich is a simple, delicious, and satisfying meal perfect for lunch or a light dinner. Made with boiled eggs, creamy mayonnaise, tangy mustard, and fresh crunch from celery and red onion, this classic American sandwich comes together fast and can be customized for healthier or low-carb options.
Ingredients
Egg Salad
- 4 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 celery stalk, finely chopped
- 1 tablespoon red onion, finely chopped
- Salt and black pepper to taste
Sandwich
- 4 slices bread (white, whole wheat, or your choice)
- Lettuce leaves (optional)
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer gently for 9 minutes to achieve hard-boiled eggs.
- Cool and Peel: Drain the hot water and transfer the eggs to a bowl of ice water to cool for 1-2 minutes. Once cooled, peel the eggs carefully and chop them roughly into bite-sized pieces.
- Prepare the Egg Salad: In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, finely chopped celery, and red onion. Stir together well until the mixture is creamy and evenly mixed.
- Season: Add salt and freshly ground black pepper to taste. Mix again to distribute the seasoning evenly throughout the salad.
- Toast the Bread: If desired, toast the bread slices lightly for added texture and flavor.
- Assemble Sandwiches: Place a generous scoop of egg salad on two slices of bread. Add lettuce leaves if using, then top each with the remaining bread slices to form sandwiches.
- Serve or Store: Serve the sandwiches immediately for best texture, or wrap them up to enjoy later.
Notes
- For a healthier twist, substitute mayonnaise with Greek yogurt or mashed avocado.
- Add a pinch of paprika or chopped fresh herbs like dill or chives for extra flavor.
- Swap the bread for a wrap or crackers for a low-carb option.
