Description
A quick and creamy egg salad sandwich recipe featuring chopped hard-boiled eggs mixed with mayonnaise, Dijon mustard, and celery for added crunch. Perfect for a simple, satisfying lunch or snack.
Ingredients
Scale
Egg Salad
- 4 hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 celery stalk, finely chopped
- Salt, to taste
- Black pepper, to taste
Sandwich
- 4 slices sandwich bread
Instructions
- Prepare the eggs: Peel and chop 4 hard-boiled eggs into small pieces to create the base of the salad.
- Mix the dressing: In a bowl, combine the chopped eggs with 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, salt, and black pepper. Stir thoroughly until the mixture reaches a creamy consistency.
- Add celery: Finely chop 1 celery stalk and fold it into the egg mixture for added texture and freshness.
- Assemble the sandwich: Spoon the egg salad evenly onto 2 slices of sandwich bread, then top with the remaining 2 slices. Slice the sandwiches in half and serve immediately.
Notes
- You can adjust the amount of mayonnaise for a creamier or lighter salad.
- Adding a pinch of paprika or fresh herbs like dill can enhance flavor.
- Serve chilled for the best taste.
- Use whole grain or multigrain bread for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
