Description
A quick and easy egg salad sandwich recipe perfect for a satisfying lunch or snack. Made with creamy mayonnaise and a hint of Dijon mustard, combined with crunchy celery for texture, this classic sandwich comes together in just 10 minutes.
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
Sandwich
- 4 slices sandwich bread
Instructions
- Prepare the eggs: Peel the hard-boiled eggs and chop them into small pieces to create the base for your egg salad.
- Mix the dressing: In a bowl, combine the chopped eggs with 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, and season with salt and black pepper. Stir well until creamy and evenly mixed.
- Add celery: Finely chop one celery stalk and fold it into the egg mixture for added crunch and freshness.
- Assemble the sandwich: Spoon the prepared egg salad evenly onto 2 slices of sandwich bread. Top with the remaining 2 slices, then slice the sandwiches in half and serve immediately.
Notes
- You can use whole wheat, white, or any favorite bread slices for this sandwich.
- Adding fresh herbs like dill or chives can enhance the flavor.
- Adjust the amount of mayonnaise and mustard to suit your taste preferences.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Ensure eggs are fully cooled before chopping for better texture.
