Description
This Quick 10-Minute Egg Salad Sandwich recipe is a delicious and easy-to-make meal perfect for a light lunch or snack. Featuring creamy egg salad mixed with mayonnaise, Dijon mustard, and crisp celery, it’s served between fresh sandwich bread slices for a satisfying bite.
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
- Chop the eggs: Peel the 4 hard-boiled eggs and chop them into small pieces to create the base texture for the egg 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 well until the mixture is creamy and evenly coated.
- Add celery: Finely chop 1 celery stalk and fold it into the egg mixture to add crunch and flavor.
- Assemble the sandwich: Spoon the egg salad onto 2 slices of sandwich bread, then top with the remaining 2 slices. Cut the sandwiches in half and serve immediately.
Notes
- For extra flavor, add a dash of paprika or chopped fresh herbs like dill or chives.
- Use whole grain or multigrain bread for added fiber and nutrition.
- The egg salad can be prepared ahead and stored in the refrigerator for up to 2 days.
- Ensure eggs are fully cooled before chopping to prevent a mushy texture.
- Customize by adding chopped pickles or onions if desired.
