egg salad sandwiches recipe

Written ByJenny Smyth Posted on
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The Best egg salad sandwiches recipe

I’m so excited to share this classic egg salad sandwiches recipe with you all. As a busy mom of two, I’m always on the lookout for simple yet delicious recipes that can be whipped up in no time. And let me tell you, this one never fails to impress. My kids love it when I make them egg salad sandwiches for lunch or as a snack, and they’re always a hit at family gatherings or potlucks.

There’s just something about the combination of creamy eggs, tangy mayonnaise, and crunchy veggies that makes everyone’s taste buds do the happy dance. I think what I love most about this recipe is how easy it is to customize to your liking. Want to add some diced ham or chopped hard-boiled eggs? Go for it!

Want to use Greek yogurt instead of mayonnaise? No problem! The beauty of this recipe is that it’s incredibly versatile and can be tailored to suit any taste or dietary need. Now, I know what you’re thinking: ‘Egg salad sandwiches?

How exciting?’ But trust me, these babies are a game-changer. Not only are they ridiculously easy to make, but they’re also packed with protein and healthy fats to keep you full and satisfied all morning long. Plus, they’re perfect for meal prep or as a quick snack on-the-go.

As an added bonus, this recipe is also super budget-friendly. All you need are some eggs, mayonnaise, mustard, and chopped veggies – which can be found at any grocery store or farmer’s market. No fancy ingredients required here!

Classic Egg Salad Sandwiches

4.5 from 1883 votes

A timeless favorite, these egg salad sandwiches are creamy, tangy, and packed with flavor. Perfect for a quick lunch or light dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Egg Salad

6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 cup finely chopped celery
2 tbsp finely chopped red onion

For the Sandwiches

8 slices bread
1 head lettuce
1 large tomato

👨‍🍳Directions

1Place eggs in a saucepan and cover with cold water by 1 inch.
2Bring water to a boil over medium-high heat.
3Once boiling, reduce heat to low, cover, and simmer for 9 minutes.
4This will ensure the eggs are fully cooked.
5Prepare an ice bath by filling a bowl with ice and water.
6After 9 minutes, carefully drain the hot water from the saucepan and transfer the eggs to the ice bath.
7Let them cool for at least 10 minutes.
8This will stop the cooking process and make the eggs easier to handle.
9Peel the cooled eggs and chop them finely using a knife and cutting board.
10Place the chopped eggs in a bowl.
11Add mayonnaise, Dijon mustard, salt, and black pepper.
12Mix well until all ingredients are fully incorporated and the mixture is creamy.
13If the mixture is too thick, add a small amount of water to reach your desired consistency.
14Add finely chopped celery and red onion to the egg mixture.
15Stir until well combined.
16Taste and adjust seasoning if necessary.
17The egg salad should be tangy and slightly sweet from the celery and onions.
18If you prefer a smoother egg salad, you can mash the eggs with a fork before adding the other ingredients.
19While the egg salad is chilling, prepare the sandwiches.
20Wash and dry the lettuce leaves.
21Slice the tomato into rounds.
22Toast the bread if desired, but ensure it is cool before assembling the sandwiches.
23This will prevent the bread from becoming soggy.
24To assemble the sandwiches, spread a generous layer of egg salad on one slice of bread.
25Top with a lettuce leaf, followed by tomato slices.
26Place another slice of bread on top, cut the sandwich in half, and serve immediately.
27The sandwiches should be visually appealing with a vibrant green lettuce leaf and red tomato slices.

🔧Equipment

Saucepan
Bowl
Fork
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 3g❤️Cholesterol: 200mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a healthier option, use whole grain bread and reduce the amount of mayonnaise. You can also add other ingredients like chopped pickles or capers for extra flavor.

Watch Video Of How Classic Egg Salad Sandwiches Works

This egg salad sandwiches recipe is always a good idea for any occasion – whether it’s a quick lunch at home, a snack on-the-go, or a special treat for family gatherings.

And don’t even get me started on how easy it is to customize to your liking!

With its creamy texture and tangy flavor, this recipe is sure to become a staple in your household.

❓ Frequently Asked Questions About Egg Salad Sandwiches

Q: What type of eggs should I use for this recipe?

For this recipe, I recommend using large eggs that have been hard-boiled and chopped up into small pieces.

Q: Can I use Greek yogurt instead of mayonnaise?

Yes, you can definitely use Greek yogurt instead of mayonnaise if you prefer a lighter and healthier alternative.

Q: What other ingredients can I add to this egg salad?

In addition to the ingredients listed in the recipe, you can also add diced ham, chopped hard-boiled eggs, grated carrots, or chopped celery for added flavor and texture.

Q: Can I make this egg salad ahead of time?

This egg salad can be made ahead of time and refrigerated for up to 24 hours.

Q: How do I store leftover egg salad?

To store leftover egg salad, simply place it in an airtight container in the refrigerator and consume within 3-5 days.

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