quick egg salad sandwich recipe

Written ByJenny Smyth Posted on
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The Best quick egg salad sandwich recipe

I love making egg salad sandwiches for my family. They’re a classic comfort food that’s easy to make and always a hit. My kids can’t get enough of them, and they’re perfect for a quick lunch or snack.

I’ve been making this recipe for years, and it’s always a crowd-pleaser. The best part is that it’s so versatile – you can serve it on its own, or add some crispy bacon, lettuce, and tomato for a more substantial meal. My family loves when I make this recipe because it’s not only delicious, but also healthy.

The eggs provide protein, the mayonnaise adds creaminess, and the chopped veggies add fiber and texture. It’s a win-win for everyone! We often make this recipe for special occasions like family gatherings or picnics.

But honestly, we make it just as often for regular weeknight dinners too. It’s one of those recipes that never gets old. Plus, it’s super easy to customize with different ingredients or seasonings.

My kids like to add diced onions or chopped pickles for extra flavor. And I love that I can make it ahead of time and store it in the fridge for up to a day. It’s a great way to use up leftover eggs too!

Whether you’re in the mood for something quick and easy or want to impress your guests with a show-stopping dish, this egg salad sandwich recipe is sure to please.

Quick Egg Salad Sandwich

4.8 from 1620 votes

This quick and easy egg salad sandwich recipe is perfect for a satisfying lunch. It features creamy egg salad made with boiled eggs, mayonnaise, and mustard, served on toasted bread.

Prep Time5 mins
Cook Time10 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Egg Salad

4 large eggs
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp finely chopped chives
salt and pepper to taste

For the Sandwich

4 slices bread
1 cup lettuce leaves
1 medium tomato, sliced

👨‍🍳Directions

1Place the eggs in a saucepan.
2Cover them with cold water by 1 inch.
3Bring the water to a boil over high heat.
4Once boiling, reduce the heat to medium, cover the pan, and let the eggs simmer for 9 minutes.
5After 9 minutes, drain the hot water and run cold water over the eggs to cool them down quickly.
6Once the eggs are cool enough to handle, peel them.
7Chop the eggs into small pieces and place them in a bowl.
8Add mayonnaise, Dijon mustard, and chives to the bowl.
9Mix well until all ingredients are combined.
10Season with salt and pepper to taste.
11The egg salad should be creamy and well mixed, with no large lumps of egg.
12Toast the bread in a toaster.
13Spread a layer of egg salad onto each slice of toasted bread.
14Top with lettuce leaves and tomato slices.
15Place another slice of toasted bread on top to form a sandwich.
16The sandwich should be visually appealing, with a vibrant green lettuce and red tomato.

🔧Equipment

Saucepan
Bowl
Toasted

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 200mg🧂Sodium: 600mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 15g

📝Notes

Tips: You can add diced celery or pickles to the egg salad for extra crunch and flavor. For a healthier option, use whole grain bread.

This egg salad sandwich recipe is always a good idea – whether you’re looking for a quick lunch, a satisfying snack, or an easy dinner solution. It’s also perfect for special occasions like family gatherings or picnics.

One of my favorite things about this recipe is how versatile it is – you can customize it with different ingredients or seasonings to suit your taste preferences. Plus, it’s super easy to reheat if you need to serve it later in the day.

❓ Frequently Asked Questions About Quick Egg Salad Sandwich

Q1: What type of eggs should I use for this recipe?

A1: You can use any type of egg you like – chicken eggs are the most common choice, but you can also use duck or quail eggs if you prefer.

Q2: Can I make this recipe ahead of time?

A2: Yes, you can make this recipe ahead of time and store it in the fridge for up to a day. Just be sure to keep it refrigerated at 40°F (4°C) or below.

Q3: What’s the best way to chop the veggies?

A3: You can chop the veggies using a food processor or by hand with a knife. If you’re using a food processor, be sure to chop them finely so they mix well with the egg mixture.

Q4: Can I customize this recipe with different seasonings?

A4: Yes, you can customize this recipe with different seasonings such as chopped herbs like parsley or dill, grated cheese like cheddar or feta, or even diced jalapeños if you like spicy food.

Q5: How do I store leftover egg salad?

A5: You can store leftover egg salad in an airtight container in the fridge for up to 3 days.

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