ADVERTISEMENT
Introduction
If you’re craving a classic yet extraordinary comfort food, this egg salad sandwich is exactly what you need. A perfect balance of creamy, savory flavors, it’s no wonder this version has quickly become the best I’ve ever tasted. Simple ingredients, a few extra touches, and the result is a mouthwatering sandwich that will leave you coming back for more. Whether it’s for a quick lunch, a picnic, or a snack, this recipe is bound to impress.
Ingredients:
6 large eggs, boiled and peeled
1/4 cup mayonnaise (or Greek yogurt for a lighter option)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup finely chopped celery
1 tablespoon finely chopped red onion
Salt and pepper, to taste
1/2 teaspoon smoked paprika (optional for extra flavor)
4 slices of your favorite bread (sourdough, whole wheat, or white)
Fresh lettuce leaves (optional, for added crunch)
Instructions:
Prepare the Eggs: Start by boiling your eggs. Place them in a pot, cover with cold water, and bring to a boil. Once boiling, lower the heat and simmer for 10-12 minutes. Afterward, transfer them to a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.
Make the Salad: In a medium-sized bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, chopped celery, and red onion. Mix well, making sure the egg pieces are coated with the creamy dressing. Add salt and pepper to taste, and stir in smoked paprika for a smoky flavor if desired.
Assemble the Sandwich: Toast the slices of bread lightly to your liking. Spread a generous amount of the egg salad mixture onto one slice of bread. Add a layer of fresh lettuce, if using, for some extra crunch. Top with the second slice of bread and gently press down.
Serve: Cut the sandwich diagonally for an elegant presentation or into smaller pieces for bite-sized snacks.
Serving and Storage Tips:
Serving: This sandwich is perfect on its own, but you can also serve it with a side of chips, pickles, or a refreshing salad to complete the meal.
Storage: Store any leftover egg salad in an airtight container in the refrigerator for up to 2-3 days. Keep the bread separate to avoid sogginess. For the freshest sandwich, assemble it just before serving.
Variations:
ADVERTISEMENT
