Description
A quick and easy 10-minute egg salad sandwich recipe, perfect for a nutritious and satisfying meal. Combining creamy mayonnaise, tangy Dijon mustard, and crunchy celery, this classic sandwich is simple to prepare and ideal for lunch or a light dinner.
Ingredients
Scale
Egg Salad Mixture
- 4 hard-boiled eggs, peeled and chopped
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 celery stalk, finely chopped
- Salt, to taste
- Black pepper, to taste
Sandwich
- 4 slices sandwich bread
Instructions
- Prepare Eggs: Peel the hard-boiled eggs and chop them into small pieces to ensure a good texture for the salad.
- Mix Dressing: In a bowl, combine the chopped eggs with mayonnaise, Dijon mustard, salt, and black pepper. Stir thoroughly until the mixture is creamy and well blended.
- Add Celery: Fold in the finely chopped celery to add a crisp texture and fresh flavor to the salad.
- Assemble Sandwich: Spoon the egg salad evenly onto two slices of sandwich bread, then top with the remaining bread slices. Slice the sandwich in half and serve immediately.
Notes
- Use fresh eggs for best results when boiling.
- Chill the egg salad before assembling sandwiches for a cooler, refreshing taste.
- Customize by adding herbs like dill or chives if desired.
- Whole wheat or multigrain bread can be used for a healthier option.
- Optional: Add a slice of tomato or lettuce for extra freshness.
