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Delicious Egg Salad for Sandwiches
Egg salad is a simple yet flavorful classic that makes for a satisfying sandwich filling. This delicious egg salad recipe combines hard-boiled eggs, mayonnaise, mustard, and a hint of seasoning to create a creamy, tangy, and protein-packed spread. Perfect for lunch or a quick snack, egg salad sandwiches are easy to make, customizable, and a go-to choice for picnics, workdays, or even a light dinner. With just a few ingredients, you can whip up this easy egg salad that will keep your sandwiches flavorful and filling.
Equipment
- Medium-sized pot (for boiling eggs)
- Mixing bowl
- Knife and cutting board
- Fork or potato masher (for mashing eggs)
- Measuring spoons
- Spoon (for mixing)
- Bread knife (for serving)
Ingredients
- 6 large hard-boiled eggs peeled
- ¼ cup mayonnaise use more or less to your liking
- 1 tbsp Dijon mustard or regular mustard
- ½ tsp white vinegar optional for extra tang
- ¼ tsp salt or to taste
- ¼ tsp black pepper or to taste
- ¼ cup green onions finely chopped (optional)
- 1 tbsp fresh dill chopped (optional, adds a fresh, herby flavor)
- ½ tsp paprika optional, for a bit of color and mild spice
For serving:
- Bread slices white, whole grain, or your favorite bread
- Optional garnishes: Lettuce leaves sliced tomatoes, pickles
Instructions
Boil the Eggs
- Place the eggs in a medium-sized pot and fill with enough cold water to cover the eggs by about 1 inch.
- Bring the water to a boil over medium-high heat. Once boiling, remove the pot from heat and let the eggs sit, covered, for 10-12 minutes.
- After the eggs are cooked, drain the hot water and immediately transfer the eggs to an ice bath to cool for 5 minutes. This makes peeling easier.
Peel and Mash the Eggs
- Once cooled, peel the hard-boiled eggs and place them into a mixing bowl.
- Use a fork or potato masher to break the eggs into small pieces. You can make the egg mixture as chunky or as smooth as you like.
Prepare the Dressing
- In the same bowl, add the mayonnaise, Dijon mustard, vinegar (if using), salt, pepper, green onions, and fresh dill.
- Stir everything together until fully combined. Taste the salad and adjust seasoning if needed. You can add more mayo for creaminess or more mustard for tang.
Assemble the Sandwiches
- Take your bread slices and spread the egg salad mixture evenly across one side of each slice.
- Add optional garnishes like lettuce, tomato, or pickles for extra flavor and crunch.
- Place another slice of bread on top to create a sandwich. Cut the sandwich in half diagonally for easy serving.
Serve and Enjoy
- Serve the sandwiches immediately or store the egg salad in the fridge for up to 3 days.
- The egg salad tastes even better after resting in the fridge, allowing the flavors to meld together.
Notes
Tips
- Easy Peeling: Add a splash of vinegar or baking soda to the boiling water for easier egg peeling.
- Make it Healthier: Swap mayo with Greek yogurt for a healthier, lower-fat option while still keeping the creamy texture.
- Customize It: Add diced celery for crunch, relish for sweetness, or even avocado for extra creaminess.
Nutrition Information (Per Serving)
- Calories: 250-300 kcal (without bread)
- Carbohydrates: 1g
- Protein: 12g
- Fat: 22g
- Fiber: 0g
- Sugar: 1g
- Sodium: 450mg