Egg Salad Sandwich

There’s something about the smell of freshly boiled eggs and tangy mustard that instantly transports you to a cozy kitchen.

Picture a creamy egg salad nestled between slices of hearty whole-grain bread, making it a comforting and easy lunch favorite.

Watch as simple ingredients like eggs, mayonnaise, and chives transform into a delightful, flavorful sandwich.

Let’s bring this classic egg salad sandwich to life and enjoy a taste of homemade goodness.

Kitchen Tools Required

• 1 Medium pot
• 1 Mixing bowl
• 1 Fork
• 1 Knife
• 1 Cutting board
• 1 Spoon
• 1 Measuring cup
• 1 Measuring spoon set

Ingredients

• 6 Large eggs
• 1/4 Cup mayonnaise
• 1 Tablespoon Dijon mustard
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1 Tablespoon fresh chives, chopped
• 8 Slices of whole-grain bread
• 4 Leaves of lettuce
• 1 Tomato, sliced

Cook & Prep Time

To efficiently manage your time while preparing an Egg Salad Sandwich, you can follow this timeline:

1. Reading & Preparation Time (5 minutes):
   • Read through the entire recipe and gather all necessary equipment and ingredients.
2. Prep Time (10 minutes):
   • Place the eggs in a medium pot and cover them with water.
3. Cook Time (10 minutes):
   • Bring the pot to a boil over medium-high heat.
   • Once boiling, remove the pot from heat and cover it with a lid.
   • Let the eggs sit in the hot water for 10 minutes.
4. Resting/Cooling Time (10 minutes):
   • Drain the hot water and transfer the eggs to a bowl of ice water to cool.
   • Meanwhile, during this time, you can chop the fresh chives, prepare lettuce leaves, slice the tomato, and lay out the bread slices.
5. Assembly Time (5 minutes):
   • Peel and chop the cooled eggs.
   • In a mixing bowl, combine chopped eggs, mayonnaise, Dijon mustard, salt, and black pepper. Mix with a fork until well combined.
   • Stir in the chopped chives.
   • Lay out the slices of bread and place a lettuce leaf on four of the slices.
   • Spoon the egg salad mixture evenly onto the lettuce leaves.
   • Top each with tomato slices and the remaining bread slices.

Adjust any steps as needed based on your personal cooking speed and preferences.

Recipe Instructions

Place the eggs in a medium pot and cover them with water.

Bring the pot to a boil over medium-high heat.

Once boiling, remove the pot from heat and cover it with a lid.

Let the eggs sit in the hot water for 10 minutes.

Drain the water and transfer the eggs to a bowl of ice water to cool.

Peel and chop the eggs once cool.

In a mixing bowl, combine chopped eggs, mayonnaise, Dijon mustard, salt, and black pepper.

Mix the ingredients with a fork until well combined.

Stir in the chopped chives.

Lay out the slices of bread and place a lettuce leaf on four of the slices.

Spoon the egg salad mixture evenly onto the lettuce leaves.

Top each with tomato slices and the remaining bread slices.

Serving Tips

• Potato Chips: Add a crunchy side to complement the creamy texture of the egg salad sandwich.
• Pickle Spear: A tangy pickle spear can enhance the flavors with a revitalizing contrast.
• Fruit Salad: A light and sweet fruit salad pairs well with the savory sandwich for a balanced meal.
• Soup: A warm bowl of tomato or vegetable soup can make the meal more filling and comforting.
• Coleslaw: The crispiness of coleslaw adds a pleasant texture and a touch of sweetness to the meal.

Storage

To store egg salad sandwiches, wrap them tightly in plastic wrap or store them in an airtight container in the refrigerator.

Consume within 2 days for ideal freshness and flavor.

Freezing

Egg salad sandwiches aren’t perfect for freezing.

The texture of eggs and mayonnaise can change.

Instead, prepare fresh before serving.

This guarantees the best taste and texture.

Reheating

When reheating an egg salad sandwich, avoid using a microwave to prevent sogginess.

Instead, warm the bread separately before assembling with chilled egg salad for best texture.

Final Thoughts

Egg Salad Sandwiches are a delicious and versatile lunch option.

They’re easy to make and can be customized to suit your taste preferences.

Enjoy experimenting with different ingredients and flavors.

Frequently Asked Questions

Can I Use a Different Type of Mustard in the Egg Salad?

You can substitute Dijon mustard with other varieties like whole grain, yellow, or spicy brown. Each type imparts distinct flavors, so adjust other seasonings accordingly. Confirm mustard integrates smoothly into the mixture for a balanced taste.

What Are Some Vegan Alternatives for Eggs in This Recipe?

You can substitute eggs with firm tofu or chickpeas. Mash them until smooth. Add kala namak for an eggy flavor. Combine with vegan mayonnaise and Dijon mustard. Make sure to adjust seasoning to taste for peak flavor balance.

How Can I Make the Egg Salad Spicier?

To increase heat, incorporate finely chopped jalapeños or a dash of cayenne pepper into your mixture. You can also mix in hot sauce or sriracha for an extra kick. Adjust to taste for ideal spiciness.

Is There a Gluten-Free Bread Option for This Sandwich?

You can opt for gluten-free bread by choosing varieties like rice flour or almond flour bread. Make certain it’s sliced evenly for structural integrity. Toasting it lightly will enhance texture and prevent sogginess when assembling the sandwich.

Can I Prepare the Egg Salad the Night Before Serving?

You can prepare it the night before. Guarantee you store the egg salad in an airtight container in the fridge. This allows flavors to meld. Avoid assembling sandwiches until serving to maintain ideal bread texture and freshness.

Egg Salad Sandwich

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting Time 10 minutes mins

Total Time 30 minutes mins

Course Lunch

Cuisine American

Servings 4 servings

Equipment

• 1 medium pot
• 1 Mixing bowl
• 1 Fork
• 1 Knife
• 1 Cutting board
• 1 Spoon
• 1 measuring cup
• 1 measuring spoon set

Ingredients

  

1x2x3x

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh chives chopped
• 8 slices whole-grain bread
• 4 leaves lettuce
• 1 tomato sliced

Instructions

 

• Place the eggs in a medium pot and cover them with water.
• Bring the pot to a boil over medium-high heat.
• Once boiling, remove the pot from heat and cover it with a lid.
• Let the eggs sit in the hot water for 10 minutes.
• Drain the water and transfer the eggs to a bowl of ice water to cool.
• Peel and chop the eggs once cool.
• In a mixing bowl, combine chopped eggs, mayonnaise, Dijon mustard, salt, and black pepper.
• Mix the ingredients with a fork until well combined.
• Stir in the chopped chives.
• Lay out the slices of bread and place a lettuce leaf on four of the slices.
• Spoon the egg salad mixture evenly onto the lettuce leaves.
• Top each with tomato slices and the remaining bread slices.

Notes

To enhance flavor, consider adding a dash of paprika to the egg salad mixture. For creamier egg salad, adjust the mayonnaise to your preference. Serve the sandwiches immediately to enjoy the best texture, and feel free to add additional toppings like pickles or avocado for a unique twist.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.