🥪 Classic Creamy Egg Salad Sandwich
🍽️ Ingredients (Serves 4)
For the Egg Salad:
- 8 large eggs, hard-boiled and peeled
- ½ cup (120 g) mayonnaise
- 1 tsp Dijon mustard (optional)
- 1 tsp lemon juice or white vinegar
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped parsley or dill
- ¼ tsp garlic powder
- Salt and black pepper, to taste
For the Sandwich:
- 8 slices soft white bread (or sourdough)
- Butter (optional, for spreading)
- Extra chopped chives for garnish
- Lettuce leaves (optional)
👩🍳 Instructions
- Place the eggs in a saucepan, cover with cold water, and bring to a boil.
- Once boiling, turn off the heat, cover, and let sit for 10–12 minutes.
- Transfer the eggs to an ice bath for 5 minutes, then peel.
- Chop the eggs into small pieces.
- In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
- Fold in the chopped eggs and fresh chives until everything is evenly coated.
- Taste and adjust seasoning if needed.
- Lightly butter the bread if desired.
- Spread a generous amount of egg salad onto four slices of bread.
- Add lettuce if using, top with the remaining bread slices, and cut in half.
- Sprinkle extra chopped chives on top before serving.
💡 Tips
- Chill the egg salad for 30 minutes before serving for the best flavor.
- Add finely diced celery or pickles for extra crunch.
- A pinch of paprika or cayenne adds a subtle kick.
⏱️ Time
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
📊 Nutrition (Approx. per sandwich)
- Calories: 430 kcal
- Protein: 18 g
- Carbohydrates: 28 g
- Fat: 27 g
Enjoy this creamy egg salad sandwich as a delicious breakfast, lunch, or quick snack! 🥚🥪😋