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
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 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.
