Imagine this: a creamy, flavorful egg salad sandwich that’s both comforting and satisfying.
There’s something about the way the smooth mayo melds with the tangy mustard and crunchy bits of celery that makes it a timeless favorite.
Easy to whip up in just minutes, this classic American lunch brings cozy simplicity to your table.
As the ingredients blend together, they transform into a delightful filling.
Let’s bring this dish to life.
Kitchen Tools Required
- 1 pot
- 1 large bowl
- 1 medium bowl
- 1 knife
- 1 cutting board
- 1 fork
- 1 measuring cup
- 1 tablespoon
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 8 slices whole wheat bread
- 4 lettuce leaves
Cook & Prep Time
To create an efficient timeline for preparing and cooking an egg salad sandwich, we’ll use the provided cook and prep times, along with additional time for reading and understanding the recipe. Here’s a suggested timeline:
- Reading and Understanding the Recipe:
- Time: 5 minutes
- Activity: Read through the entire recipe to understand the steps and gather all necessary equipment and ingredients.
- Prepping the Ingredients:
- Time: 5 minutes
- Activity: Gather and prepare all ingredients. This includes measuring out the mayonnaise, mustard, lemon juice, salt, and pepper, and chopping the celery and red onion.
- Cooking the Eggs:
- Time: 10 minutes (active cooking) + 10 minutes (resting)
- Activity: Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, remove from heat and cover the pot. Let the eggs sit in hot water for 10 minutes.
- Cooling the Eggs:
- Time: 10 minutes
- Activity: Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool in the ice water for 10 minutes.
- Peeling and Chopping the Eggs:
- Time: 5 minutes
- Activity: Peel the eggs and chop them into small pieces.
- Mixing Egg Salad:
- Time: 5 minutes
- Activity: In a large bowl, combine mayonnaise, mustard, lemon juice, salt, and pepper. Add chopped eggs, celery, and red onion, and mix together with a fork until well combined.
- Assembling the Sandwiches:
- Time: 5 minutes
- Activity: Place a lettuce leaf on each slice of bread. Spoon the egg salad mixture onto 4 slices of bread, then top with the remaining bread slices to form sandwiches.
- Serving:
- Time: 5 minutes
- Activity: Cut sandwiches into halves and serve.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Place the eggs in a pot and cover them with water.
Bring the water to a boil over medium-high heat.
Once boiling, remove the pot from heat and cover it.
Let the eggs sit in hot water for 10 minutes.
Drain the water and transfer the eggs to a bowl of ice water.
Let the eggs cool in the ice water for 10 minutes.
Peel the eggs and chop them into small pieces.
In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
Add chopped eggs, celery, and red onion to the mayonnaise mixture.
Mix all ingredients together with a fork until well combined.
Place 1 lettuce leaf on each slice of bread.
Spoon the egg salad mixture onto 4 slices of bread.
Top with remaining bread slices to form sandwiches.
Cut sandwiches into halves before serving.
Serving Tips
- Potato Chips: Add a crunchy side that complements the creamy texture of the egg salad.
- Pickles: The tangy and acidic flavor of pickles pairs well with the richness of the sandwich.
- Tomato Soup: A warm and comforting option that balances the cold sandwich with a savory kick.
- Fruit Salad: Offers a revitalizing and sweet contrast to the savory egg salad.
- Coleslaw: Adds a crispy and tangy side dish that enhances the flavors of the sandwich.
Storage
To store egg salad sandwiches, wrap them tightly in plastic wrap or place them in an airtight container.
Refrigerate for up to two days. This guarantees freshness and prevents sogginess.
Freezing
Egg salad sandwiches aren’t ideal for freezing as they contain mayonnaise.
Mayonnaise can separate when thawed.
For best results, prepare fresh before serving.
Reheating
Egg salad sandwiches are best enjoyed fresh due to their creamy texture.
If necessary, avoid reheating.
Instead, store in the fridge and consume cold to maintain quality and flavor.
Final Thoughts
Egg salad sandwiches are a classic, simple, and satisfying lunch option.
They’re quick to prepare and packed with flavor.
To enhance your egg salad sandwich, consider experimenting with different types of bread or adding fresh herbs like dill or chives.
Toasting the bread or spreading a thin layer of butter can prevent sogginess.
Remember to let the eggs cool completely in ice water for easy peeling and to avoid overcooking. Adjust the seasoning to suit your taste.
Whether you’re enjoying a leisurely lunch at home or packing it for a picnic, this egg salad sandwich recipe is sure to please.
Frequently Asked Questions
Can I Use Greek Yogurt Instead of Mayonnaise?
You can substitute Greek yogurt for mayonnaise in egg salad. Use the same quantity to maintain consistency. It adds a tangy flavor and creaminess. Adjust salt and lemon juice to balance the yogurt’s natural tartness.
What Are Some Good Side Dishes to Serve With Egg Salad Sandwiches?
Pair your egg salad sandwiches with crisp cucumber slices, a tangy coleslaw, or a classic potato salad. Include dill pickles for a tangy contrast. For a light option, serve a simple green salad with vinaigrette.
How Can I Make the Egg Salad Spicier?
You can make the egg salad spicier by adding 1 tablespoon of chopped jalapeños or a teaspoon of hot sauce. Incorporate a dash of cayenne pepper or smoked paprika for an extra kick. Adjust to taste.
Is This Recipe Suitable for a Gluten-Free Diet?
You can make this recipe gluten-free by swapping whole wheat bread with gluten-free bread. Verify all ingredients, especially the mayonnaise and mustard, are certified gluten-free. Double-check labels to avoid hidden gluten sources in your ingredients.
How Do I Prevent the Egg Salad From Becoming Watery?
Drain excess liquid from celery and onion before mixing. Use a thick mayonnaise brand, and avoid over-mixing the ingredients. Chill the egg salad in the fridge for an hour to help set the consistency.
Egg Salad Sandwich
Equipment
- 1 pot
- 1 Large bowl
- 1 Medium bowl
- 1 Knife
- 1 Cutting board
- 1 Fork
- 1 measuring cup
- 1 tablespoon
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup celery finely chopped
- 1/4 cup red onion finely chopped
- 8 slices whole wheat bread
- 4 lettuce leaves
Instructions
- Place the eggs in a pot and cover them with water.
- Bring the water to a boil over medium-high heat.
- Once boiling, remove the pot from heat and cover it.
- Let the eggs sit in hot water for 10 minutes.
- Drain the water and transfer the eggs to a bowl of ice water.
- Let the eggs cool in the ice water for 10 minutes.
- Peel the eggs and chop them into small pieces.
- In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
- Add chopped eggs, celery, and red onion to the mayonnaise mixture.
- Mix all ingredients together with a fork until well combined.
- Place 1 lettuce leaf on each slice of bread.
- Spoon the egg salad mixture onto 4 slices of bread.
- Top with remaining bread slices to form sandwiches.
- Cut sandwiches into halves before serving.
Notes
