Ingredients (makes 2–3 sandwiches)
For the egg salad:
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6 large eggs
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3 tbsp mayonnaise (adjust to taste)
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1 tsp Dijon mustard (optional)
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1 tbsp finely chopped onion or green onions
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1 tbsp chopped celery (optional for crunch)
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Salt and freshly ground black pepper, to taste
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Optional: a pinch of paprika or dill for flavor
For the sandwiches:
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4–6 slices of bread (white, whole wheat, or your choice)
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Lettuce leaves or baby spinach (optional)
Instructions
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Cook the eggs:
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Place eggs in a saucepan and cover with cold water.
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Bring to a boil, then cover and remove from heat. Let sit 10–12 minutes.
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Drain and cool in ice water, then peel.
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Make the egg salad:
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Chop the eggs roughly and place in a bowl.
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Mix in mayonnaise, mustard, onion, celery, salt, and pepper.
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Stir gently until well combined.
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Assemble the sandwiches:
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Spread egg salad on bread slices.
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Add lettuce or spinach if desired.
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Top with another slice of bread and cut in half.
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Tips for Perfect Egg Salad
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Texture: Mash some eggs more finely and leave some in chunks for a nice balance.
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Flavor boost: Add a dash of hot sauce, pickle relish, or fresh herbs like chives or dill.
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Make ahead: Egg salad keeps in the fridge for 2–3 days, but best eaten fresh.
I can also give a lighter, healthier version using Greek yogurt instead of mayonnaise that’s just as creamy.
Do you want me to share that version?
