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
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
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.
