This Classic Egg Salad Sandwich is creamy and packed with flavor. With hard-boiled eggs, mayo, a sprinkle of mustard, and some crunchy celery, it’s a tasty treat!
Perfect for lunch or a snack, I love it on fresh bread or a toasted bagel. Plus, who can say no to a little sprinkling of paprika on top? It’s simple and oh-so-good!
Key Ingredients & Substitutions
Eggs: The stars of this sandwich! Large eggs work best, but you can use medium eggs if that’s what you have on hand. Fresh eggs will yield a creamier texture for your salad.
Mayonnaise: This adds creaminess. If you’re looking for lighter options, you can substitute Greek yogurt or a mix of yogurt and mayo for a tangy twist.
Yellow Mustard: Adds a bit of zing! If you don’t like mustard, skip it or try Dijon for a sharper flavor. You could even use a splash of vinegar instead!
Bread: Classic white or whole wheat is great, but feel free to use any bread you love! Sourdough, rye, or even a bagel works well too.
Greens: Spinach or lettuce brings some crunch! If you’re after extra nutrition, add arugula or watercress for a peppery bite.
How Do You Ensure Perfectly Boiled Eggs?
Getting hard-boiled eggs just right can be tricky. Here’s an easy method to follow:
- Place eggs in a single layer in a pot and fill with cold water—about an inch above the eggs.
- Bring to a boil over medium-high heat, then cover and remove from heat. Let sit undisturbed for 10-12 minutes.
- After, transfer eggs to an ice bath for 5 minutes, making peeling much easier!
This method prevents overcooking and gives you a perfect yellow yolk without the greenish ring.
Classic Egg Salad Sandwich
Ingredients You’ll Need:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard (optional)
- Salt and freshly ground black pepper, to taste
- 4 slices of sandwich bread, such as white or whole wheat
- A handful of fresh baby spinach or lettuce leaves
- Optional: paprika for garnish
How Much Time Will You Need?
This egg salad sandwich takes about 15 minutes to prepare, plus another 5 minutes for chilling the eggs. It’s a quick and satisfying meal, perfect for a lunch or light dinner!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a single layer in a saucepan. Cover them with water, ensuring there’s about an inch of water above the eggs. Turn the heat to medium-high and bring the water to a boil. Once it’s boiling, cover the pan with a lid, turn off the heat, and let the eggs sit for about 10-12 minutes. This method ensures perfectly hard-boiled eggs!
2. Cool and Chop the Eggs:
After the eggs have sat, quickly move them to a bowl filled with ice water. Let them cool for about 5 minutes. This will stop the cooking process and make peeling easier. Once cooled, peel the eggs and chop them roughly into bite-sized pieces.
3. Make the Egg Salad:
In a medium bowl, combine the chopped eggs, mayonnaise, and yellow mustard if you’re using it. Mix gently with a fork until everything is well combined but still a bit chunky. Now it’s time to season with salt and freshly ground black pepper to taste!
4. Assemble the Sandwich:
Take two slices of your chosen bread and lay fresh spinach or lettuce leaves on top. Next, spread the egg salad evenly over the leaves. Place the remaining bread slices on top to complete your sandwiches.
5. Garnish and Serve:
If you like, sprinkle a little paprika on top of the egg salad for a pop of color and a hint of smoky flavor. Serve the sandwiches right away, or you can refrigerate them for later enjoyment!
This sandwich features a deliciously creamy egg salad with the freshness of spinach tucked between soft bread, making it a satisfying and easy classic meal. Enjoy!
Can I Use Different Types of Eggs?
Absolutely! While large eggs are recommended, you can use medium eggs if that’s what you have. Just keep in mind that they might take a slightly shorter time to cook.
How Long Does Egg Salad Last in the Refrigerator?
Egg salad can be stored in an airtight container in the fridge for about 3-4 days. Be sure to consume it within this time frame for the best taste and safety!
Can I Make Egg Salad Ahead of Time?
Yes! You can prepare the egg salad a day in advance. Just keep it covered in the fridge, and when you’re ready to eat, simply assemble your sandwiches with fresh bread and greens.
What Can I Use Instead of Mayonnaise?
If you’re looking for a lighter option, try Greek yogurt or even a blend of yogurt and a small amount of olive oil. You can also experiment with avocado for a creamy texture!
