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egg salad sandwich recipe

Egg Salad Sandwich

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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Course Lunch
Cuisine American
Servings 4 servings

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

For extra tips, ensure that the eggs are fully cooled in ice water to make peeling easier and to prevent overcooking. Adjust the seasoning to taste, and feel free to add fresh herbs like dill or chives for additional flavor. To keep the bread from becoming soggy, consider toasting it lightly or spreading a thin layer of butter on each slice before adding the lettuce and egg salad.
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