Description
Let’s talk about a timeless classic that never goes out of style—the Egg Salad Sandwich. There’s something undeniably nostalgic and comforting about it.
Ingredients
Scale
For the Egg Salad:
- 6 large eggs, hard-boiled and peeled
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped chives (optional, for garnish)
- ½ teaspoon smoked paprika (optional, for depth)
For Assembly:
- 4 slices of bread (white, whole wheat, or brioche)
- Lettuce leaves (optional, for crunch)
- Sliced tomatoes (optional, for freshness)
Instructions
Step 1: Hard-Boil the Eggs
- Place the eggs in a saucepan and cover with water. Bring to a boil, then cover, turn off the heat, and let them sit for 10 minutes.
- Transfer the eggs to an ice bath and let them cool before peeling.
Step 2: Prepare the Egg Salad
- Mash the peeled eggs with a fork until they reach your desired consistency (chunky or smooth).
- Stir in mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until well combined.
Step 3: Assemble the Sandwich
- Spread the egg salad onto two slices of bread, add lettuce or tomato if desired, and top with the remaining slices.
- Slice in half and enjoy immediately, or wrap for later!