Ingredients
Scale
- 6 large eggs (hard-boiled, peeled, and chopped)
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tsp Dijon mustard
- 1/4 cup celery, finely diced
- 2 tbsp chives or green onions, finely chopped
- Salt and pepper to taste
- 4 slices of bread (toasted if preferred)
- Optional: lettuce leaves, smoked paprika, or avocado slices for garnish
Instructions
- Prepare the Eggs: Peel and chop the hard-boiled eggs into small chunks.
- Mix the Base: In a medium bowl, combine mayonnaise, Dijon mustard, celery, and chives. Stir until well mixed.
- Season the Mixture: Add salt and pepper to taste. Adjust seasoning as needed.
- Combine: Gently fold the chopped eggs into the mayonnaise mixture. Ensure all ingredients are evenly coated.
- Assemble the Sandwich: Spread the egg salad generously on a slice of bread. Add optional toppings like lettuce or avocado, and top with another slice of bread.
- Serve: Slice the sandwich in half and serve immediately.
Notes
- To prevent sogginess, assemble the sandwich just before serving.
- Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
- For a low-carb option, serve the egg salad in lettuce wraps instead of bread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snacks
- Method: Boil, Mix, Assemble
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 220mg
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