Creamy Egg Salad Sandwich

Servings: 4 sandwiches
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

Egg Salad

• 8 large eggs
• ⅓ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 celery stalk, finely diced
• 2 tablespoons green onions or chives, finely chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika (optional)

For the Sandwiches

• 8 slices sandwich bread, toasted
• Lettuce leaves (optional)
• Extra dill for garnish

Instructions

1. Hard-Boil the Eggs

• Place eggs in a saucepan and cover with cold water.
• Bring to a boil over medium-high heat.
• Once boiling, cover the pot, remove from heat, and let sit for 10–12 minutes.
• Transfer eggs to an ice bath and cool completely.
• Peel and chop the eggs.

2. Make the Egg Salad

• In a large bowl, combine chopped eggs, mayonnaise, Dijon mustard, celery, green onions, dill, lemon juice, salt, pepper, and paprika.
• Mix gently until creamy but still slightly chunky.

3. Assemble the Sandwiches

• Toast 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.

4. Serve

• Cut sandwiches in half and serve immediately.

Optional Add-Ins

• 1 tablespoon sweet pickle relish
• 2 tablespoons finely diced cucumber
• 1 tablespoon capers
• 2 slices cooked bacon, crumbled
• 1 teaspoon curry powder for a curried egg salad

Tips

• Older eggs are easier to peel after boiling.
• Chill the egg salad for 30 minutes before serving for the best flavor.
• For extra crunch, add more celery or diced cucumber.
• Store egg salad in an airtight container in the refrigerator for up to 3 days.

Approximate Nutrition (per sandwich)

• Calories: 340
• Protein: 14 g
• Carbohydrates: 22 g
• Fat: 22 g
• Fiber: 2 g