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The egg salad sandwich is a beloved classic that has graced lunch tables and picnics for generations. A perfect blend of creamy, flavorful goodness tucked between slices of bread, this sandwich embodies comfort food at its finest. Whether you’re looking for a satisfying lunch option, a light dinner, or a simple dish to bring to a summer picnic, the egg salad sandwich fits the bill. Its charm lies in its simplicity; with just a handful of ingredients, you can create a delightful meal that appeals to all palates.

Egg Salad Sandwich

Indulge in this classic creamy egg salad sandwich that's perfect for lunch or a snack! This delightful recipe combines boiled eggs with tangy mayonnaise, Dijon mustard, and fresh ingredients like celery and dill for a burst of flavor. Easy to make, it only takes 30 minutes from prep to plate. Serve on whole grain or sourdough bread with optional lettuce and tomatoes for a tasty twist. Enjoy a timeless favorite that will satisfy your cravings!
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Ingredients
  

6 large eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/4 cup finely chopped celery

1/4 cup finely chopped red onion

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Salt and black pepper, to taste

4 slices of whole grain or sourdough bread

Lettuce leaves (optional)

Sliced tomatoes (optional)

Instructions
 

Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let it sit for 9-12 minutes.

    Cool the Eggs: Transfer the eggs to an ice bath or run them under cold water for a few minutes to stop the cooking process. Once cooled, peel the eggs and chop them roughly.

      Make the Egg Salad Mixture: In a mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Stir until well mixed.

        Add Chopped Ingredients: Fold in the chopped eggs, celery, red onion, and dill. Season with salt and black pepper to taste. Mix gently to combine, being careful not to mash the eggs too much.

          Assemble the Sandwich: Toast the bread slices if desired. On two slices of bread, layer lettuce leaves and a generous scoop of the egg salad. Top with sliced tomatoes (if using) and the second slice of bread.

            Serve: Cut the sandwiches in half and serve immediately, or wrap tightly and refrigerate for later.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2