This egg salad sandwich is creamy, flavorful, and incredibly satisfying. It’s the perfect blend of eggs, mayo, mustard, and seasonings that creates a rich, velvety filling between two slices of soft bread or toast. Whether you’re making it for lunch, brunch, or a quick snack, this classic never disappoints!
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Why You’ll Love This Egg Salad Sandwich
✔ Rich & Creamy: The perfect balance of eggs, mayo, and seasonings.
✔ Quick & Easy: Ready in 10 minutes with just a few ingredients.
✔ Customizable: Adjust flavors and textures to your liking.
✔ Protein-Packed: A nutritious and filling meal.
✔ Make-Ahead Friendly: Stores well for meal prep!
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Ingredients
For the Egg Salad:
✔ 6 large eggs (hard-boiled, peeled, and chopped)
✔ ¼ cup mayonnaise (adjust to taste)
✔ 1 tsp Dijon mustard (or yellow mustard)
✔ 1 tsp lemon juice or vinegar (adds a fresh tang)
✔ ¼ tsp salt (or to taste)
✔ ¼ tsp black pepper (freshly ground for extra flavor)
✔ ¼ tsp paprika (optional, for extra depth)
✔ 1 tbsp chives or green onions, finely chopped
✔ 1 tbsp celery, finely chopped (optional, for crunch)
For the Sandwich:
✔ 4 slices of bread (white, whole wheat, sourdough, or rye)
✔ Butter or mayonnaise (for spreading)
✔ Lettuce leaves (optional, for added crunch)
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Step-by-Step Instructions
Step 1: Boil and Peel the Eggs
✔ Place 6 eggs in a saucepan and cover them with cold water.
✔ Bring to a boil over medium-high heat, then turn off the heat and let sit for 10-12 minutes.
✔ Drain and transfer eggs to an ice bath for 5 minutes.
✔ Peel the eggs and chop them into small pieces.
(Pro Tip: Slightly mash the yolks for a smoother texture!)
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Step 2: Prepare the Egg Salad Mixture
✔ In a mixing bowl, combine the chopped eggs, mayonnaise, mustard, lemon juice, salt, pepper, and paprika.
✔ Mix well until you get a creamy consistency.
✔ Stir in chives, celery, or any additional seasonings.
✔ Taste and adjust seasoning as needed.
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Step 3: Assemble the Sandwich
✔ Toast or leave the bread soft, based on preference.
✔ Spread a thin layer of butter or mayo on each slice.
✔ Place lettuce leaves on one slice (optional).
✔ Spoon a generous amount of egg salad mixture on top.
✔ Cover with the second slice of bread and gently press down.
✔ Slice in half and serve!
(Pro Tip: For tea sandwiches, cut into small squares with crusts removed!)
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Serving Suggestions
✔ Classic: Serve with potato chips, a side salad, or pickles.
✔ Low-Carb: Enjoy with lettuce wraps or whole-grain crackers.
✔ Gourmet Upgrade: Add crispy bacon, avocado slices, or tomatoes.
✔ Spicy Kick: Mix in a dash of hot sauce or red pepper flakes.
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Storage & Meal Prep
✔ Refrigerate: Store leftover egg salad in an airtight container for up to 3 days.
✔ Make Ahead: Prepare the egg salad a day in advance for even better flavor.
✔ Avoid Freezing: The mayo-based mixture does not freeze well.
(Pro Tip: Keep the filling separate and assemble fresh for the best texture!)
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FAQs
Q: Can I make this without mayo?
✅ Yes! Substitute Greek yogurt or mashed avocado for a lighter, healthier version.
Q: How do I make the egg salad extra creamy?
✅ Mash the yolks separately, then mix them with the mayo before adding chopped egg whites.
Q: What’s the best bread for an egg salad sandwich?
✅ Soft sandwich bread, croissants, sourdough, or bagels work beautifully!
Q: Can I add cheese?
✅ Absolutely! Cheddar, Swiss, or Havarti adds a delicious twist.
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Final Thoughts: A Must-Try Sandwich!
This egg salad sandwich is simple, satisfying, and packed with flavor. Whether you’re making it for lunch, a picnic, or meal prep, it’s a timeless favorite that never fails!
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⭐⭐⭐⭐⭐ Enjoy your delicious egg salad sandwich! 🚀
