Instructions
Boil the eggs
Place eggs in a pot and cover with cold water.
Bring to a boil over medium heat. Once boiling, cover and remove from heat, letting them sit for 10–12 minutes.
Cool eggs in an ice bath or under cold running water, then peel.
Prepare the egg salad
Chop the boiled eggs roughly.
In a bowl, mix the eggs with mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
Add optional ingredients like chives, celery, or paprika. Mix gently until combined.
Assemble the sandwich
Lay lettuce or spinach on the bread slices if using.
Spread the egg salad evenly over 2 slices of bread and top with the remaining slices.
Cut diagonally and serve immediately, or wrap for later.
Tips & Notes
Texture: For a creamier egg salad, mash the yolks slightly with a fork before mixing.
Flavor Boost: Add a pinch of smoked paprika, curry powder, or chopped pickles.
Storage: Egg salad can be stored in an airtight container in the fridge for up to 3 days.
Bread Options: Try a croissant or bagel for a gourmet twist.
Make it lighter: Use Greek yogurt instead of mayonnaise.
I hope you enjoyed this recipe! If you found it helpful, please share it with your friends and family: a simple gesture can help them discover a delicious dish too. Leave a comment to let me know how it turned out, and stay tuned for more easy and tasty recipes. Enjoy!
