Classic Creamy Egg Salad Sandwich (Print)

Tender eggs tossed in creamy dressing and vegetables, layered with lettuce on soft sandwich bread.

# Components:

→ Eggs

01 - 6 large eggs

→ Dressing

02 - 1/4 cup mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon lemon juice
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Vegetables & Add-ins

07 - 2 tablespoons finely chopped celery
08 - 1 tablespoon finely chopped red onion
09 - 1 tablespoon chopped fresh chives or dill (optional)

→ For Assembly

10 - 8 slices sandwich bread
11 - 4 leaves crisp lettuce

# Directions:

01 - Place the eggs in a saucepan and cover with cold water. Bring to a boil on medium-high heat, then cover, remove from heat, and let stand for 10 minutes.
02 - Drain eggs and transfer to a bowl of ice water until cooled. Peel and coarsely chop.
03 - In a mixing bowl, blend mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
04 - Add chopped eggs, celery, red onion, and herbs if using to the dressing. Fold gently until evenly coated.
05 - Arrange bread slices. Place one leaf of lettuce on four slices, then distribute egg salad evenly over lettuce. Top with remaining bread.
06 - Cut sandwiches in half and serve immediately.

# Chef Secrets:

01 -
  • Quick to make from basic kitchen staples
  • Customizable with your favorite bread or fresh herbs
  • Perfect for lunchboxes and make:ahead meals
  • No fancy tools or skills required so everyone can master it
02 -
  • High in protein and satisfying for any time of day
  • Vegetarian friendly and customizable for gluten free diets
  • A budget meal that tastes fresh and special
03 -
  • Older eggs are generally easier to peel after boiling so use eggs that have been in your fridge for a week or so
  • Let the egg salad rest five minutes after mixing so the flavors can meld If you want richer flavor mash one yolk into the dressing before folding in the rest of the chopped eggs
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