Description
A quick and easy 10-minute egg salad sandwich recipe perfect for a light lunch or snack. Made with creamy mayonnaise, tangy Dijon mustard, and crunchy celery, this classic sandwich is both satisfying and simple to prepare.
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 the egg salad.
- Mix Dressing: In a bowl, add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, salt, and black pepper to the chopped eggs. Stir well until the mixture becomes creamy and well combined.
- Add Celery: Mix in 1 finely chopped celery stalk to add a fresh, crunchy texture to the egg salad.
- Assemble Sandwich: Spoon the egg salad mixture evenly onto 2 slices of sandwich bread. Top with the remaining 2 slices of bread, slice each sandwich in half, and serve immediately.
Notes
- For extra flavor, consider adding a dash of paprika or chopped fresh herbs like dill.
- Use whole grain bread for a healthier option.
- Eggs should be cooled completely before chopping to avoid a mushy texture.
- Chill the egg salad for 10-15 minutes before serving to enhance flavors if desired.
