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The classic egg salad sandwich is a staple in many households, cherished for its simplicity and comforting flavor. Whether enjoyed on a sunny picnic day or as a quick lunch during a busy workweek, this sandwich is a delightful way to savor the rich taste of eggs combined with creamy mayonnaise and zesty ingredients. While you can find pre-made versions at delis and grocery stores, there is something uniquely satisfying about making your own egg salad from scratch. Homemade recipes not only guarantee freshness but also allow for customization to suit your personal taste preferences.

Egg Salad Sandwich

Discover the ultimate Classic Creamy Egg Salad Sandwich that’s perfect for lunch or a picnic! Made with hard-boiled eggs mixed with creamy mayonnaise, tangy Dijon mustard, and crunchy veggies, this sandwich is not only delicious but also super easy to whip up. With just 15 minutes of prep time, you can enjoy a wholesome meal stacked between your favorite bread. Top with fresh lettuce and a sprinkle of paprika for that extra touch! Perfect for any egg lover!
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Ingredients
  

6 large eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon relish (sweet or dill, based on preference)

2 tablespoons finely chopped red onion

1 celery stalk, finely chopped

Salt and pepper, to taste

4 slices of whole grain or sourdough bread

Lettuce leaves or arugula, for serving

Optional: paprika for garnish

Instructions
 

Boil the Eggs: Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10-12 minutes.

    Prepare the Ice Bath: While the eggs are cooking, fill a large bowl with ice water. This will stop the cooking process and make peeling easier.

      Peel the Eggs: Transfer the eggs to the ice bath and let them cool for about 5 minutes. Peel the eggs under running water to help remove the shells easily.

        Make the Egg Salad: In a mixing bowl, chop the peeled eggs into small pieces with a fork or egg slicer. Add the mayonnaise, Dijon mustard, relish, red onion, celery, and season with salt and pepper. Mix everything together until well combined but still slightly chunky for texture.

          Assemble the Sandwiches: Lay down two slices of bread on a clean cutting board or serving plate. Place a generous scoop of the egg salad on each slice. Add a layer of lettuce or arugula before topping with the other two slices of bread.

            Serve: Cut the sandwiches in half and, if desired, sprinkle a dash of paprika on top for garnish. Enjoy immediately, or wrap them up for a picnic!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2