If you’ve ever found yourself craving a satisfying, creamy, and flavorful sandwich that comes together faster than you can say “lunchtime,” then this Quick 10-Minute Egg Salad Sandwich Recipe is about to become your new best friend. Perfectly tender chopped eggs combined with tangy Dijon mustard, crisp celery, and a velvety mayo dressing make this sandwich a comforting classic that never gets old. It’s not just fast—it’s a delightful way to savor simple ingredients turning into a star dish right in your kitchen.
Ingredients You’ll Need
Gathering the ingredients for this sandwich is a breeze, and each one plays a crucial role in delivering the perfect balance of taste, texture, and color. From the creamy richness of mayonnaise to the fresh crunch of celery, these essentials are what make the Quick 10-Minute Egg Salad Sandwich Recipe truly shine.
- 4 hard-boiled eggs: The heart of the salad, providing a smooth yet firm texture.
- 3 tablespoons mayonnaise: Adds creaminess and binds the salad perfectly.
- 1 teaspoon Dijon mustard: A subtle tang that lifts the flavors beautifully.
- 1 celery stalk, finely chopped: Brings a refreshing crunch that brightens each bite.
- Salt, to taste: Enhances all the flavors without overpowering them.
- Black pepper, to taste: Adds a gentle kick and depth.
- 4 slices sandwich bread: Your canvas for this delicious ensemble, soft and ready to wrap it all up.
How to Make Quick 10-Minute Egg Salad Sandwich Recipe
Step 1: Prepare the Eggs
Start by peeling 4 hard-boiled eggs and chopping them into small, bite-sized pieces. This ensures every mouthful will have a lovely mix of tender egg white and creamy yolk to enjoy.
Step 2: Mix the Dressing
In a bowl, combine the chopped eggs with 3 tablespoons of mayonnaise and 1 teaspoon of Dijon mustard. Season with salt and black pepper to your liking. Stir gently until the mixture is creamy and evenly coated, creating that classic egg salad texture everyone loves.
Step 3: Add Celery for Crunch
Fold in finely chopped celery stalk to the egg mixture. This little touch adds freshness and a satisfying crispness, making the salad feel lively and well-balanced.
Step 4: Assemble Your Sandwich
Take 2 slices of your sandwich bread and generously spoon the egg salad onto each. Top with the remaining bread slices, press down lightly, then slice the sandwiches in half. Now, they’re ready to serve and enjoy immediately!
How to Serve Quick 10-Minute Egg Salad Sandwich Recipe
Garnishes
Adding a sprinkle of chopped fresh herbs like chives or parsley on top of your sandwich can elevate the flavor and add a pop of color. Alternatively, a few thin slices of radish bring extra crunch and a mild spicy note that pairs perfectly with the creamy egg salad.
Side Dishes
This sandwich pairs wonderfully with light, crisp sides like a simple green salad, sweet pickles, or crunchy potato chips. These choices complement the richness of the egg salad without overpowering it, creating a well-rounded meal.
Creative Ways to Present
Try turning this classic into an open-faced sandwich on toasted rye or a sandwich wrap with lettuce leaves for a fun twist. You can also serve the salad in small bowls alongside crackers for a casual snack or picnic-style appetizer.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover egg salad, just store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 2 days, making it perfect for quick snacks or an effortless next-day lunch.
Freezing
While the Quick 10-Minute Egg Salad Sandwich Recipe is best enjoyed fresh, it’s not ideal for freezing. The mayonnaise and eggs can separate and become watery once thawed, changing the texture and flavor unfavorably.
Reheating
Reheating isn’t recommended for egg salad sandwiches since they’re meant to be served cold or at room temperature. Keep it chilled and fresh for the best experience every time.
FAQs
Can I use a different type of mustard?
Absolutely! While Dijon mustard gives a nice smooth tang, you can experiment with yellow or spicy brown mustard if you prefer a different flavor profile. Just adjust the amount to suit your taste.
What’s the best way to hard-boil eggs for this recipe?
Place eggs in cold water, bring to a boil, then turn off the heat and cover for 10 minutes. This method ensures perfectly cooked eggs with creamy yolks that won’t turn green or dry out.
Can I add other ingredients to my egg salad?
Definitely! Some people love adding chopped pickles, green onions, or even a dash of paprika for extra flavor. Feel free to tailor the sandwich to your personal favorite tastes.
Is this recipe suitable for meal prep?
Yes, it’s a fantastic recipe to prepare ahead of time. Make the egg salad and store it chilled, then assemble the sandwiches fresh when you’re ready to eat to keep the bread from getting soggy.
What kind of bread works best?
Soft sandwich bread is classic, but whole grain, sourdough, or rye bread can add wonderful texture and flavor contrasts. Toasting the bread lightly can also add a delightful crunch.
Final Thoughts
There’s something truly comforting about biting into a creamy, perfectly seasoned egg salad sandwich, and this Quick 10-Minute Egg Salad Sandwich Recipe is a game-changer for busy days or simple cravings. It’s easy, delicious, and always hits the spot. Give it a try soon—you might find it becomes a favorite go-to in your kitchen, just like it is in mine!
Print
Quick 10-Minute Egg Salad Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 sandwiches
- Category: Sandwiches
- Method: No-Cook
- Cuisine: American
Description
A quick and easy 10-minute egg salad sandwich recipe featuring creamy mayonnaise and tangy Dijon mustard, complemented by crunchy celery for a perfect texture contrast. Ideal for a healthy, satisfying lunch or snack.
Ingredients
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
Bread
- 4 slices sandwich bread
Instructions
- Prepare the Eggs: Peel the 4 hard-boiled eggs and chop them into small pieces to create the base of the salad.
- Mix the Dressing: In a bowl, combine the chopped eggs with 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, salt, and black pepper. Stir everything together until the mixture reaches a creamy consistency.
- Add Texture: Finely chop 1 celery stalk and fold it into the egg mixture to add a fresh crunch and flavor contrast.
- Assemble the Sandwich: Spoon the egg salad evenly onto 2 slices of sandwich bread. Top with the remaining 2 slices, press gently, slice in half, and serve immediately.
Notes
- Hard-boiling eggs ahead of time can speed up the preparation process.
- The mayonnaise can be substituted with Greek yogurt for a lighter version.
- Add chopped fresh herbs such as dill or chives for additional flavor.
- Use whole grain or gluten-free bread to suit dietary preferences.
- Adjust the amount of Dijon mustard to taste for more or less tanginess.
