Description
A quick and easy 10-minute egg salad sandwich recipe perfect for a light lunch or snack, featuring creamy egg salad with mayonnaise, Dijon mustard, and crunchy celery sandwiched between slices of 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
Sandwich
- 4 slices sandwich bread
Instructions
- Prepare Eggs: Peel and chop 4 hard-boiled eggs into small pieces to create the base of your egg salad.
- Mix Egg Salad: In a bowl, add the chopped eggs, 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, and season with salt and black pepper to taste. Stir everything together until creamy and well combined.
- Add Celery: Finely chop 1 celery stalk and mix it into the egg salad for added crunch and freshness.
- Assemble Sandwich: Spoon the egg salad mixture onto 2 slices of sandwich bread, top with the remaining 2 slices, slice the sandwiches in half, and serve immediately.
Notes
- For a healthier option, use whole grain or low-calorie bread.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Add chopped fresh herbs like dill or chives to enhance flavor.
- Serve chilled or at room temperature depending on preference.
