🥪 Creamy Egg Salad Sandwich
A classic, creamy egg salad with a little crunch and fresh herbs, perfect for breakfast, lunch, or a light meal. This recipe makes 4 sandwiches.
Ingredients
For the egg salad
6 large eggs
⅓ cup (80 g) mayonnaise
1 teaspoon Dijon mustard
1 tablespoon finely chopped red onion
1 tablespoon finely chopped celery
1 tablespoon fresh parsley or chives, chopped
1 teaspoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
1–2 tablespoons finely chopped pickles or relish — optional
For the sandwiches
8 slices sandwich bread
Lettuce leaves
Tomato slices — optional
Cucumber slices — optional
Butter or mayonnaise for spreading
Method
1. Boil the eggs
Place the eggs in a saucepan and cover them with cold water by about 2–3 cm.
Bring the water to a boil over medium-high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10–12 minutes.
Transfer the eggs immediately to a bowl of ice-cold water and let them cool for at least 5 minutes.
2. Peel and chop
Peel the eggs carefully.
For a chunky egg salad, roughly chop the eggs.
For a creamier texture, chop half of the eggs finely and mash the other half slightly with a fork.
3. Make the creamy dressing
In a bowl, combine:
Mayonnaise
Dijon mustard
Lemon juice
Garlic powder
Black pepper
Salt
Mix until smooth.
4. Combine
Add the chopped eggs, red onion, celery, herbs, and pickles if using.
Gently fold everything together.
Don’t overmix—the salad tastes better when you have a combination of creamy and slightly chunky textures.
Taste and adjust the seasoning.
For a creamier egg salad, add another tablespoon of mayonnaise.
5. Assemble the sandwiches
Lightly toast the bread if desired.
Spread a thin layer of butter or mayonnaise on each slice.
Place a lettuce leaf on the bread, followed by a generous layer of egg salad.
Add tomato or cucumber if desired, then top with the second slice of bread.
Cut each sandwich in half and serve immediately.
⭐ Tips for the best egg salad
Don’t overcook the eggs: A slightly creamy yolk gives the salad a better texture.
Use cold eggs: Chilling them immediately after cooking makes peeling easier.
Add crunch: Celery, cucumber, or red onion balances the creamy filling.
For extra richness: Add 1 tablespoon of Greek yogurt along with the mayonnaise.
For a spicy version: Add a pinch of cayenne or a little hot sauce.
For extra flavor: Add a small amount of smoked paprika.
🧊 Storage
Keep the egg salad covered and refrigerated. For best quality, use it within 3–4 days. Don’t leave it at room temperature for extended periods.
