Description
A quick and classic egg salad sandwich recipe that takes just 9 minutes to prepare. Perfect for a nutritious and satisfying lunch, this recipe uses hard-boiled eggs mixed with mayonnaise and mustard, served on your choice of sandwich bread with optional lettuce for added freshness.
Ingredients
Egg Salad Mixture
- 6 large hard boiled eggs, peeled
- 3-4 tablespoons mayonnaise (or Greek yogurt), to taste
- 1 teaspoon yellow mustard
- Salt and pepper, to taste
For Serving
- 8 slices sandwich bread
- Lettuce (optional)
Instructions
- Prepare the eggs: Mash the peeled hard boiled eggs in a bowl until broken into small pieces but still a bit chunky for texture.
- Mix the dressing: Add the yellow mustard, mayonnaise (or Greek yogurt), salt, and pepper to the mashed eggs. Mix thoroughly to combine all ingredients evenly. Taste and adjust seasoning if needed.
- Assemble the sandwiches: Place a spoonful of the egg salad mixture between two slices of sandwich bread. Optionally, add lettuce leaves for extra crunch and freshness.
- Storage: Store any leftover egg salad in an airtight container in the refrigerator for up to 5 days, depending on the freshness of the eggs.
Notes
- You can substitute mayonnaise with Greek yogurt for a healthier twist.
- Add chopped celery or green onions for extra crunch and flavor.
- Use whole grain or gluten-free bread if desired to suit dietary preferences.
- Egg salad can be made ahead and stored refrigerated, making it great for meal prep.
- Adjust mustard and seasoning quantities to suit personal taste.
