egg salad sandwich recipe
Craving a classic comfort food? Dive into the world of egg salad sandwiches—a timeless favorite that’s creamy, satisfying, and endlessly customizable.
Ingredients
Egg Salad Ingredients
- 6 large hard-boiled eggs, peeled
- 3–4 tablespoons mayonnaise (or Greek yogurt), to taste
- 1 teaspoon yellow mustard
- Salt and pepper, to taste
Sandwich Assembly
- 8 slices sandwich bread (white, whole wheat, or your favorite variety)
- Lettuce leaves (optional, for serving)
Instructions
- Place the peeled hard-boiled eggs in a medium mixing bowl. Use a fork or potato masher to mash the eggs to your desired consistency (chunky or smooth).
- Add 3–4 tablespoons of mayonnaise (or Greek yogurt), 1 teaspoon of yellow mustard, and a pinch of salt and pepper to the mashed eggs. Mix well until everything is evenly combined. Taste and adjust the seasonings or add more mayo if you prefer a creamier texture.
- Lay out 8 slices of sandwich bread. If desired, toast the bread lightly for extra texture.
- Place a lettuce leaf on 4 slices of bread for added crunch and freshness.
- Spoon a generous amount of egg salad onto each lettuce-topped slice. Spread it evenly to the edges. Top with the remaining bread slices.
- Press the sandwiches gently, cut in half if desired, and serve immediately.
- Store any leftover egg salad in an airtight container in the refrigerator for up to 5 days.