Egg Salad Sandwich
A comforting and creamy egg salad sandwich that's easy to customize and perfect for a quick lunch.
Ingredients
Egg Salad Ingredients
- 6 large hard boiled eggs, peeled
- 1/4 cup mayonnaise, plus more if needed
- 1-2 teaspoons yellow mustard or Dijon
- 1 tablespoon finely chopped celery (optional) Adds crunch
- 1 tablespoon finely chopped red onion or green onion
- 1 tablespoon chopped pickles or relish (optional)
- to taste Salt and pepper
- a pinch Paprika (optional)
- 4 slices Bread of choice Toasted is preferred; add lettuce if you like
Instructions
Preparation
- Chop the hard boiled eggs into a mix of small and medium pieces.
- In a bowl, stir together mayo and mustard first to coat the eggs evenly.
- Add the chopped eggs, celery, onion, and pickles (if using). Fold gently until everything is coated.
- Season with salt and pepper to taste. Let it sit for two minutes to allow flavors to settle.
- Build your sandwich using your preferred bread. Add lettuce for freshness and to prevent sogginess.
Notes
For meal prep, keep the egg salad separate from the bread until ready to eat. Egg salad is best consumed within 3 days when stored in an airtight container in the fridge.