This Classic Egg Salad Sandwich is a perfect mix of creamy eggs and fresh seasonings, all tucked between soft bread. It’s simple, tasty, and great for lunch or a snack!
There’s something about a classic egg salad that feels so comforting. I could seriously eat these every day, especially with a sprinkle of paprika on top—yum! 🥚🍞
Key Ingredients & Substitutions
Eggs: The stars of this sandwich! Large eggs are ideal for a creamy filling. If you want to lighten it up, you can use fewer eggs or opt for egg whites, but remember that they won’t have the same richness.
Mayonnaise: This adds creaminess to the egg salad. If you’re looking for a healthier option, try Greek yogurt or avocado instead. They both give a nice texture while cutting out some calories.
Dijon Mustard: For a touch of tang, Dijon is perfect! If you don’t have it, yellow mustard works fine, but it’s milder. You can also skip it for a simpler taste.
Fresh Herbs: Dill and chives provide a fresh flavor punch. If you can’t find them, parsley or green onions can make good replacements. Fresh herbs make a significant difference in taste!
Bread: Whole grain bread adds health benefits and fiber. If you’re avoiding gluten, try using a gluten-free bread. Croissants or lettuce wraps are fun alternatives for a different twist!
How Can I Make Perfectly Boiled Eggs?
Boiling eggs can be tricky, but it’s easy when you get the hang of it. Here’s how to do it perfectly every time:
- Start with eggs at room temperature; they cook more evenly.
- Cover the eggs with cold water in a saucepan, about an inch above the eggs.
- Bring to a boil over medium-high heat, then cover the pot and turn off the heat. Let them sit for 10-12 minutes depending on how firm you like your yolks.
- Immediately transfer the eggs into an ice bath. This stops the cooking and makes them easier to peel.
- Let them cool for 5 minutes before peeling. Gently tap the shell and roll it to crack it all over for easier peeling!
With these steps, you’ll have perfectly boiled eggs ready for your egg salad.
Classic Egg Salad Sandwich
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped (plus extra for garnish)
- 1 tablespoon fresh chives, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 slices whole grain or multigrain sandwich bread
- A handful of fresh greens (such as arugula or baby spinach)
How Much Time Will You Need?
This egg salad sandwich takes about 20 minutes to prepare, plus a little time to chill. You’ll spend around 10-12 minutes boiling the eggs, and then just a few minutes mixing everything together and assembling the sandwich. Quick and simple, right?
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a single layer in a saucepan. Cover them with cold water, about one inch above the eggs. Turn the heat to medium-high and bring the water to a boil. Once it’s boiling, cover the pan, remove it from the heat, and let the eggs sit for 10-12 minutes. This gentle method helps them cook evenly!
2. Cool and Peel the Eggs:
After the time is up, carefully drain the hot water from the pan. Quickly transfer the eggs to an ice bath (a bowl filled with icy water) for about 5 minutes to cool them down. Once they’re cool, peel the eggs and roughly chop them into pieces.
3. Mix the Egg Salad:
In a medium bowl, combine the chopped eggs with mayonnaise, Dijon mustard, chopped dill, and chives. Gently stir until everything is mixed well but still a bit chunky. Season with salt and freshly ground black pepper to your liking.
4. Assemble the Sandwich:
If you like, lightly toast the bread slices for added texture. Spread the egg salad evenly onto two of the slices. Top it off with a handful of fresh greens like arugula or baby spinach for a little crunch!
5. Finish Up:
Place the remaining bread slices on top to form the sandwiches. If you’re feeling fancy, garnish with extra sprigs of dill. Cut the sandwiches in half if you like, and they’re ready to serve!
6. Enjoy!
Serve immediately and enjoy your delicious, homemade Classic Egg Salad Sandwich!
Can I Use Leftover Hard-Boiled Eggs for This Recipe?
Absolutely! Leftover hard-boiled eggs work perfectly for this egg salad sandwich. Just make sure to chop them up, and follow the rest of the recipe as usual!
What Can I Substitute for Mayonnaise?
If you’re looking for a healthier option or want to avoid mayo, try Greek yogurt or mashed avocado. Both will give you a nice creamy texture while adding their unique flavors.
How Should I Store Leftover Egg Salad?
Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. It’s best to keep it separate from the bread until you’re ready to make your sandwich to prevent it from getting soggy.
Can I Add Other Ingredients to My Egg Salad?
Definitely! Feel free to mix in some chopped celery for crunch, pickles for tang, or a dash of hot sauce for some heat. Customize it to your taste!