Description
A quick and easy 10-minute egg salad sandwich recipe made with hard-boiled eggs, creamy mayonnaise, tangy Dijon mustard, and crunchy celery, perfect for a simple and satisfying lunch or snack.
Ingredients
Scale
Egg Salad
- 4 hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 celery stalk, finely chopped
- Salt, to taste
- Black pepper, to taste
Sandwich
- 4 slices sandwich bread
Instructions
- Prepare the eggs: Peel the 4 hard-boiled eggs and chop them into small pieces to create a good base for the salad.
- Mix the dressing: In a bowl, add the chopped eggs along with 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, salt, and black pepper to taste. Stir all ingredients together until creamy and well combined.
- Add crunch: Finely chop 1 celery stalk and mix it into the egg mixture to add texture and freshness to the salad.
- Assemble the sandwich: Spoon the egg salad mixture evenly onto 2 slices of sandwich bread. Top each with the remaining slices. Slice the sandwiches in half and serve immediately.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Add a pinch of paprika or chopped fresh herbs like dill or chives for extra flavor.
- For a gluten-free option, use gluten-free bread slices.
- This sandwich is best enjoyed fresh but can be refrigerated for up to 24 hours.
- Make sure eggs are fully cooled before peeling to avoid tearing.
