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
Scale
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.
