Description
A quick and simple egg salad sandwich recipe perfect for a nutritious lunch or snack. Ready in just 10 minutes, this sandwich combines creamy hard-boiled eggs with tangy Dijon mustard, crunchy celery, and classic seasonings, served on fresh sandwich bread.
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
Assembly
- 4 slices sandwich bread
Instructions
- Prepare the eggs: Peel the 4 hard-boiled eggs and chop them into small, bite-sized pieces to create a textured base for the salad.
- Mix the dressing: In a mixing bowl, combine the chopped eggs with 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, salt, and black pepper. Stir thoroughly until the mixture becomes creamy and well blended.
- Add celery: Finely chop 1 celery stalk and fold it into the egg mixture for added crunch and freshness.
- Assemble the sandwich: Spoon the prepared egg salad onto 2 slices of sandwich bread. Top each with the remaining slices, press gently, slice in half if desired, and serve immediately.
Notes
- Use freshly boiled eggs for best texture and flavor; you can prepare them in advance and refrigerate.
- Adjust the amount of mayonnaise based on your preferred creaminess and calorie intake.
- For a healthier version, substitute mayonnaise with Greek yogurt.
- Add chopped herbs like parsley or dill for extra flavor.
- Toast the bread if you prefer a crunchy texture.
