If you’re looking for a creamy, flavorful, and satisfying egg salad sandwich, this recipe is exactly what you need. Made with simple ingredients, it comes together in under 20 minutes and is perfect for a quick lunch or snack.
Why You’ll Love This Recipe
- Creamy and flavorful: A balanced mix of mayonnaise, mustard, and seasonings for the perfect taste.
- Quick and easy: No complicated steps, ready in minutes.
- Customizable: Add herbs, spices, or crunch for your own twist.
- Versatile: Serve on bread, in a wrap, or as a side dish.
- Meal prep friendly: Make a batch and store it for quick meals throughout the week.
Ingredients
For the Egg Salad
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise (adjust to taste)
- 1 tablespoon Dijon mustard (or yellow mustard for a milder flavor)
- 1 teaspoon apple cider vinegar (or lemon juice for brightness)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1–2 tablespoons chopped fresh chives or parsley (optional)
For the Sandwich
- Your favorite bread (sourdough, whole grain, rye, or croissant)
- Lettuce leaves
- Tomato slices
- Optional add-ons: avocado, bacon, or cheese
Step-by-Step Instructions
1. Hard-Boil the Eggs
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil, then remove from heat, cover, and let the eggs sit for 9–12 minutes.
- Transfer the eggs to an ice bath to cool before peeling.
2. Chop the Eggs
- Once peeled, chop the eggs into small pieces using a knife or lightly mash them with a fork.
- A mix of chopped and mashed eggs creates the best texture.
3. Make the Egg Salad
- In a mixing bowl, combine the chopped eggs, mayonnaise, mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
- Stir until well combined.
- If using, add chopped chives or parsley for extra freshness.
4. Assemble the Sandwich
- Spread a generous layer of egg salad onto your choice of bread.
- Add lettuce, tomato slices, and any additional toppings like avocado or bacon.
- Top with another slice of bread or serve open-faced.
5. Serve and Enjoy
- Cut the sandwich in half or quarters for easy handling.
- Serve with chips, pickles, or a side salad.
Why This Recipe Works So Well
This egg salad sandwich stands out because of its perfect balance of flavors and textures:
- Mayonnaise and mustard provide a creamy and tangy base.
- Apple cider vinegar adds a hint of brightness.
- Garlic and onion powder bring depth of flavor.
- Fresh herbs add color and freshness.
Creative Variations to Try
- Add crunch: Stir in diced celery, red onion, or pickles.
- Spice it up: Add a dash of hot sauce, cayenne pepper, or smoked paprika.
- Use fresh herbs: Try fresh dill, tarragon, or basil.
- Make it lighter: Use Greek yogurt instead of mayonnaise.
- Try avocado: Replace the mayo with mashed avocado for a creamy alternative.
Tips for the Best Egg Salad
- Perfect hard-boiled eggs: Use slightly older eggs for easier peeling.
- Adjust the creaminess: Add more or less mayonnaise based on preference.
- Let it chill: Refrigerate the egg salad for 15–30 minutes for the best flavor.
- Store leftovers properly: Keep in an airtight container in the refrigerator for up to three days.
Serving Suggestions
- Classic pairing: Serve with potato chips or a pickle spear.
- Side salad: Pair with a green salad or coleslaw.
- Brunch favorite: Serve alongside quiche and fresh fruit.
- Meal on the go: Wrap in parchment paper for an easy packed lunch.
- Breakfast twist: Serve on a croissant or bagel.
Final Thoughts
This egg salad sandwich recipe is simple, delicious, and easy to make. Whether you need a quick lunch or a satisfying snack, it is a reliable go-to meal.
Give this recipe a try and enjoy the perfect balance of creamy, tangy, and fresh flavors in every bite.
Comments are closed, but trackbacks and pingbacks are open.