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–+ servings
creamy egg filled sandwich

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 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 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.
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