If you’re on the hunt for a simple yet satisfying meal that comes together in no time, this Quick 10-Minute Egg Salad Sandwich Recipe is absolutely what you need. It’s the perfect blend of creamy, tangy, and crunchy all wrapped up between soft bread slices — a classic comfort food that feels familiar and fresh every time. Whether you’re making a speedy lunch, a light dinner, or an easy snack, this recipe guarantees delicious results with minimal fuss. You’ll love how straightforward the process is and how each bite bursts with flavor and texture.
Ingredients You’ll Need
This recipe relies on a handful of everyday ingredients that work in harmony to create a perfectly balanced egg salad. Each component plays a crucial role in texture, flavor, and that inviting appearance that makes this sandwich such a crowd-pleaser.
- 4 hard-boiled eggs: The star of the dish, providing protein and a creamy base when chopped.
- 3 tablespoons mayonnaise: Adds richness and a smooth, luscious texture to bind everything together.
- 1 teaspoon Dijon mustard: Gives a subtle tangy kick that brightens up the flavors.
- 1 celery stalk, finely chopped: Infuses a refreshing crunch and a hint of green freshness.
- Salt, to taste: Essential for enhancing all the other flavors in the salad.
- Black pepper, to taste: Adds a gentle warmth and depth with every bite.
- 4 slices sandwich bread: Soft and sturdy enough to hold the egg salad without overwhelming it.
How to Make Quick 10-Minute Egg Salad Sandwich Recipe
Step 1: Prepare the eggs
Start by peeling your hard-boiled eggs and chopping them into small, bite-sized pieces. This step is key for ensuring every spoonful of your sandwich has a balanced mix of egg and the creamy dressing. The size of the pieces can be as chunky or fine as you prefer.
Step 2: Mix the dressing
In a bowl, combine the chopped eggs with mayonnaise, Dijon mustard, salt, and black pepper. Stir carefully until the mixture is creamy and well blended. This simple dressing binds the eggs together and adds that delightful smoothness that makes the sandwich irresistible.
Step 3: Add the celery crunch
Fold in the finely chopped celery stalk. This addition isn’t just about texture — the celery brings a fresh, subtle flavor that elevates the whole salad beyond just creamy eggs and mayo.
Step 4: Assemble your sandwich
Generously spoon the egg salad onto two slices of sandwich bread. Top each with the remaining two slices, pressing gently. Slice each sandwich in half for easier handling and a pretty presentation. Your quick 10-minute egg salad sandwich is ready to enjoy!
How to Serve Quick 10-Minute Egg Salad Sandwich Recipe
Garnishes
Sprinkling a bit of paprika or fresh herbs, like dill or chives, on top of the egg salad before closing your sandwich adds a pop of color and a burst of extra flavor that’s both inviting and tasty. You can also add thin slices of tomato or crisp lettuce for freshness and added texture.
Side Dishes
This sandwich pairs wonderfully with light, crunchy sides. Think classic potato chips, pickles, or a refreshing green salad dressed in a lemon vinaigrette. These accompaniments balance the richness of the egg salad beautifully and round out your meal.
Creative Ways to Present
Want to bring a little twist to the classic? Try serving the egg salad open-faced on toasted artisan bread with avocado slices or pile it on soft croissants for a decadent brunch option. You can also scoop it into crisp cucumber cups or lettuce leaves for a low-carb alternative that’s just as satisfying.
Make Ahead and Storage
Storing Leftovers
If you have any leftover egg salad, store it in an airtight container in the refrigerator. It will remain fresh for up to three days, making it an excellent option for quick meals or snacks later in the week.
Freezing
Freezing egg salad isn’t recommended because the texture of mayonnaise and eggs changes significantly after being frozen and thawed. It’s best enjoyed fresh or refrigerated as mentioned.
Reheating
This dish is best served cold or at room temperature. If you prefer your sandwich warm, toast only the bread slices before assembling, and keep the filling chilled to maintain its creamy consistency and vibrant taste.
FAQs
Can I use regular mustard instead of Dijon?
Yes, you can substitute regular mustard if Dijon isn’t on hand. Just be aware that regular mustard can be a bit more pungent and less smooth, so start with a smaller amount and adjust to taste.
Is it possible to make this egg salad vegan?
Absolutely! Replace the hard-boiled eggs with mashed tofu or chickpeas and use vegan mayonnaise to create a similar creamy texture and flavor while keeping it plant-based.
How can I make the sandwich healthier?
Try swapping out regular mayonnaise for Greek yogurt or a light mayo alternative to cut calories and boost protein. Using whole-grain bread also adds fiber and nutrients for a more wholesome meal.
Can I add other ingredients to the egg salad?
Definitely! Ingredients like chopped pickles, green onions, fresh herbs, or a dash of hot sauce can add exciting flavors and texture to your egg salad without complicating the recipe.
What’s the best way to boil eggs for this recipe?
Place eggs in a pot, cover with cold water, bring to a boil, then turn off the heat and let them sit covered for 10-12 minutes. Cool them immediately in ice water to make peeling easier and prevent overcooking.
Final Thoughts
This Quick 10-Minute Egg Salad Sandwich Recipe is a delightful way to turn simple ingredients into something truly satisfying, perfect for busy days or whenever you need a comforting meal in a flash. Its ease, versatility, and classic flavors make it a recipe you’ll reach for again and again. Give it a try, and I promise it’ll become one of your favorite go-to sandwiches, too!
Print
Quick 10-Minute Egg Salad Sandwich Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes (time to hard-boil eggs if not pre-cooked)
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
Description
This Quick 10-Minute Egg Salad Sandwich recipe is a simple, delicious, and satisfying meal perfect for a speedy lunch or light dinner. Made with hard-boiled eggs, creamy mayonnaise, tangy Dijon mustard, and crisp celery, it combines classic flavors and textures to create a creamy, crunchy sandwich that is both comforting and easy to prepare.
Ingredients
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 hard-boiled eggs and chop them into small, even pieces to create the base of the salad.
- Mix dressing: In a bowl, combine the chopped eggs with mayonnaise, Dijon mustard, salt, and black pepper. Stir the mixture until it achieves a creamy consistency.
- Add celery: Fold in the finely chopped celery stalk for added crunch and freshness to the egg salad.
- Assemble sandwiches: Spoon the egg salad evenly onto two slices of sandwich bread. Top with the remaining bread slices, press gently, and then slice each sandwich in half before serving.
Notes
- For a healthier option, swap mayonnaise with Greek yogurt or use light mayonnaise.
- Customize your egg salad by adding chopped herbs like chives or dill for extra flavor.
- You can toast the bread slices if you prefer a crunchy texture.
- Make sure eggs are fully cooled before chopping to keep the salad texture smooth.
- Store any leftover egg salad in an airtight container in the refrigerator for up to 2 days.
