Egg Salad Sandwich

 

Here’s a classic Egg Salad Sandwich 🥚🥪 recipe — creamy, flavorful, and ready in minutes!

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🥚 Ingredients

For 2–3 sandwiches:

• 6 large eggs
• 3 tbsp mayonnaise (or Greek yogurt for a lighter version)
• 1 tsp yellow or Dijon mustard
• 1 tbsp finely chopped celery (optional, for crunch)
• 1 tbsp finely chopped red onion or chives
• Salt and black pepper to taste
• A pinch of paprika (optional)
• Bread of choice (white, whole grain, sourdough, or croissant)
• Lettuce or spinach leaves (optional)

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🔥 Instructions

1. Boil the Eggs

   • Place eggs in a saucepan and cover with cold water.
   • Bring to a boil, then reduce heat and simmer for 10 minutes.
   • Drain and transfer to an ice bath (or cold water) for 5 minutes to cool.

2. Peel and Chop

   • Peel eggs and roughly chop them into small pieces.

3. Make the Salad

   • In a bowl, combine chopped eggs, mayo, mustard, celery, and onion/chives.
   • Season with salt, pepper, and paprika to taste.
   • Mix gently until creamy and evenly combined.

4. Assemble the Sandwich

   • Toast your bread lightly (optional).
   • Spoon the egg salad onto bread slices.
   • Add lettuce or spinach if desired.
   • Top with another slice of bread and cut in half.

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💡 Tips & Variations

• Add a bit of pickle relish or diced dill pickles for tang.
• Mix in avocado for extra creaminess.
• Swap mayo for mashed avocado or Greek yogurt for a healthier version.
• Sprinkle with everything bagel seasoning for a flavor boost!

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Would you like me to give you a “high-protein meal prep” version of this, or a “classic deli-style creamy” version next?