Classic Creamy Egg Salad Sandwich
A simple and delicious egg salad sandwich that makes for the perfect quick lunch.
recipesbynani.comThere is nothing quite like a classic egg salad sandwich when you want something comforting and filling. It is one of my favorite go to meals because it is easy to put together and always tastes fresh.
My top tip for the best texture is to make sure your hard boiled eggs are completely chilled before you peel and chop them. This keeps the salad from getting watery and helps everything hold together beautifully on your favorite bread.
🧺 Ingredients
- 6 large eggs
- 1/3 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 tablespoon finely chopped celery
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 slices of your favorite sandwich bread
- 4 crisp lettuce leaves
👩🍳Instructions
- 1
Place the eggs in a medium pot and cover them with cold water by an inch.
- 2
Bring the water to a boil, then remove the pot from the heat and cover it with a lid.
- 3
Let the eggs sit in the hot water for 12 minutes before transferring them to a bowl of ice water to cool completely.
- 4
Peel the cooled eggs and chop them into bite sized pieces.
- 5
In a mixing bowl, combine the chopped eggs, mayonnaise, mustard, celery, chives, salt, and pepper.
- 6
Stir everything together gently until it is creamy and well combined.
- 7
Spread the egg salad onto your bread slices, add a leaf of lettuce, and top with the second slice to serve.
💡 Tips
You can store any leftover egg salad in an airtight container in the refrigerator for up to three days. For a little crunch, try adding a tablespoon of diced pickles or celery to the mix. It is also wonderful served inside a pita pocket or scooped onto a crisp green salad if you prefer to skip the bread.
Made this recipe? Let us know how it went.
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