Description
This Quick 10-Minute Egg Salad Sandwich recipe offers a creamy, flavorful meal perfect for a fast lunch or light dinner. Combining chopped hard-boiled eggs with mayonnaise, Dijon mustard, and celery provides a satisfying crunch and classic taste. Ready in just ten minutes, it’s an easy-to-make, crowd-pleasing sandwich.
Ingredients
Scale
Egg Salad Mixture
- 4 hard-boiled eggs
- 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 and chop 4 hard-boiled eggs into small pieces, ensuring the yolks and whites are evenly mixed for texture.
- Mix Dressing: In a bowl, combine the chopped eggs with 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, salt, and black pepper. Stir until a creamy, well-blended consistency is achieved.
- Add Celery: Fold in 1 finely chopped celery stalk to add a crunchy texture and fresh flavor to the egg mixture.
- Assemble the Sandwich: Spoon the egg salad evenly onto 2 slices of sandwich bread, then top with the remaining slices. Cut the sandwiches in half and serve immediately.
Notes
- For a healthier twist, substitute mayonnaise with Greek yogurt or a low-fat mayo.
- Hard-boil eggs in advance to save time.
- Add a pinch of paprika or chopped herbs like chives or dill for extra flavor.
- Use whole grain or gluten-free bread to adapt the recipe to dietary preferences.
- Serve chilled or at room temperature based on preference.
