Delicious Egg Salad Sandwich Recipe for Ultimate Comfort

There’s something about biting into a perfectly made egg salad sandwich that feels like a warm hug from the inside. The creamy texture, the crunch of fresh vegetables, and that delightful pop of flavor make it an unbeatable classic. This egg salad sandwich recipe is not just food; it’s comfort on bread, perfect for picnics, lunchboxes, or whenever you need a taste of nostalgia.

I fondly remember my childhood summers when my grandma would whip up her famous egg salad sandwiches. We’d feast on them while lounging in the backyard, surrounded by laughter and sunshine. You can imagine the anticipation as we waited for those sandwiches to appear—each bite bursting with flavor and wrapped in love.

I still remember the first time I introduced this egg salad sandwich to my friends at a picnic; their delighted faces were priceless.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggs: Fresh, large eggs work best for this recipe; they provide richness and create that creamy texture we all love.

• Mayonnaise: A good quality mayonnaise adds creaminess; consider using Greek yogurt for a lighter option.

• Mustard: Dijon mustard gives your egg salad a zesty kick; don’t skip it!

• Celery: Chopped celery adds crunch and freshness; choose firm stalks.

• Green Onions: These add subtle onion flavor without overpowering; slice them thinly for even distribution.

• Salt and Pepper: Essential for seasoning; taste as you go to find your perfect balance.

• Bread: Your favorite sandwich bread works here; I recommend whole grain for extra texture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Boil the Eggs: Start by placing your eggs in a pot and covering them with cold water. Bring to a rolling boil over medium heat, then cover and remove from heat. Let them sit for 10-12 minutes before transferring them to an ice bath.

Prepare the Salad Mix: While the eggs cool, chop your celery and green onions finely. The aim is to have small pieces that mix well into the egg salad without being overwhelming.

Peel the Eggs: Once cooled, gently tap each egg on a hard surface to crack the shell. Carefully peel under running water to make it easier.

Mix It Up!: In a bowl, mash the peeled eggs with a fork until coarsely blended. Add in mayonnaise, mustard, chopped celery, green onions, salt, and pepper. Stir until everything is well combined but be careful not to overmix!

Assemble Your Sandwiches: Take two slices of your chosen bread and generously spread your egg salad mixture onto one slice. Top with another slice of bread (or go crazy with more fillings), cut diagonally if you’re feeling fancy!

Serve It Up!: Plate your sandwiches alongside crispy chips or fresh veggies. Enjoy immediately or wrap them up for later—if they last that long!

This recipe is truly all about bringing joy into your kitchen while creating something deliciously nostalgic!

Perfecting the Cooking Process

Start by boiling the eggs to perfection; then, chop veggies while they cool. Combining them with mayonnaise and seasonings creates a creamy delight.

Add Your Touch

Don’t hesitate to swap out mayo for Greek yogurt or add diced pickles for extra crunch. Experimenting keeps the flavor fresh and exciting.

Storing & Reheating

Store your egg salad sandwich in an airtight container in the fridge for up to three days. Enjoy cold for the best flavor experience.

Sharing this recipe reminds me of the first time I made it for a family picnic; everyone raved about it, and I felt like a culinary superstar.

FAQ

How long can I store the egg salad sandwich?

You can store it in the fridge for up to three days without losing quality.

Can I use different types of bread for my sandwich?

Absolutely! Whole grain, sourdough, or even lettuce wraps work great.

What can I add to make my egg salad more flavorful?

Consider adding ingredients like mustard, paprika, or chopped green onions for an extra kick.

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Egg Salad Sandwich

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Egg salad sandwiches are a timeless classic that offer a comforting blend of creamy and crunchy textures in every bite. This easy recipe is perfect for picnics, lunchboxes, or a nostalgic treat. With fresh vegetables and zesty flavors, it’s sure to become a favorite for kids and adults alike. Whether you’re enjoying it on whole grain bread or dressing it up for brunch, this egg salad will surely satisfy your cravings.

• Total Time: 27 minutes
• Yield: Makes 2 sandwiches 1x

Ingredients

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• 6 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 cup chopped celery
• 1/4 cup sliced green onions
• Salt and pepper to taste
• 4 slices whole grain bread

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Instructions

1. Boil the eggs by placing them in a pot covered with cold water. Bring to a rolling boil, then cover and remove from heat. Let sit for 10-12 minutes before transferring to an ice bath.
2. While the eggs cool, finely chop the celery and green onions.
3. Peel the cooled eggs under running water and mash them coarsely in a bowl.
4. Mix in mayonnaise, mustard, chopped celery, green onions, salt, and pepper until well combined.
5. Spread the egg salad mixture onto slices of bread and assemble your sandwich.
6. Serve immediately or store in an airtight container.

• Author: DANIEL LAWSON
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Lunch
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich
• Calories: 350
• Sugar: 2g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 370mg