Description
A classic and easy-to-make Quick 10-Minute Egg Salad Sandwich that combines creamy, seasoned egg salad with fresh lettuce on soft sandwich bread. Perfect for a quick lunch or snack, this sandwich requires minimal ingredients and no advanced cooking techniques.
Ingredients
Scale
Egg Salad
- 4 large eggs, hard-boiled and peeled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (optional)
- 0.25 teaspoon salt
- Freshly ground black pepper to taste
- 0.5 teaspoon paprika (optional)
- 1 teaspoon chopped chives or green onions
Sandwich Assembly
- 4 slices sandwich bread
- 2 to 4 lettuce leaves
Instructions
- Boil the Eggs: Place eggs in a pot and cover with water an inch above. Bring to a rolling boil, then turn off heat and cover the pot. Let eggs sit for 9-12 minutes to become hard-boiled. Transfer eggs to an ice bath to cool quickly and make peeling easier.
- Mash the Eggs: Peel cooled eggs and place in a medium mixing bowl. Use a fork or potato masher to mash to the desired consistency, from chunky to creamy.
- Combine Ingredients: Add mayonnaise, optional Dijon mustard, salt, black pepper, paprika, and chopped chives to the mashed eggs. Mix thoroughly until creamy and evenly combined. Adjust seasoning to taste.
- Assemble Your Sandwich: Lay out sandwich bread slices and place lettuce leaves on each slice. Spread the egg salad mixture evenly over the lettuce for a flavorful bite.
- Complete the Sandwich: Top with the second slice of bread, gently press down, and optionally slice in half. Serve immediately or wrap for later enjoyment.
Notes
- For best results, use freshly hard-boiled eggs cooled in an ice bath for easy peeling.
- Dijon mustard and paprika are optional but add a nice depth of flavor.
- Adjust mayonnaise quantity to achieve preferred creaminess.
- Use whole wheat or gluten-free bread options for dietary preferences.
- To keep sandwiches fresh, assemble just before eating or wrap tightly if storing.
