Egg Salad Sandwich

Creamy, classic egg salad sandwich made with hard-boiled eggs, mayo, mustard, and fresh seasoning for a quick and satisfying lunch.

A classic egg salad sandwich is creamy, comforting, and ready in minutes. This version balances rich mayonnaise with a touch of mustard, fresh herbs, and crisp celery for texture. Serve it on toasted bread, soft sandwich rolls, or crisp lettuce leaves for a lighter option. It is an easy choice for lunch, picnics, meal prep, or a simple no-fuss dinner.

Ingredients

• 4 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon finely chopped celery
• 1 tablespoon finely chopped chives or green onion
• 1 teaspoon lemon juice
• 1/8 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• 4 slices bread, toasted if desired
• 2 leaves lettuce, optional
• 2 slices tomato, optional

Instructions

1. Place the eggs in a saucepan and cover with cold water by about 1 inch.
2. Bring the water to a boil over medium-high heat, then turn off the heat, cover, and let the eggs stand for 10 to 12 minutes.
3. Transfer the eggs to an ice bath or run them under cold water until fully cooled.
4. Peel the eggs and chop them into small pieces.
5. In a bowl, combine the chopped eggs, mayonnaise, mustard, celery, chives, lemon juice, salt, and pepper.
6. Mix gently until the egg salad is creamy but still slightly chunky. Taste and adjust seasoning if needed.
7. Assemble the sandwiches by spooning the egg salad onto bread. Add lettuce and tomato, if using, then top with the remaining slices of bread.
8. Serve immediately, or chill the egg salad for 15 to 30 minutes for a firmer texture and fuller flavor.