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Homemade Egg Salad Sandwich Recipe photo

Egg Salad Sandwich Recipe

This Egg Salad Sandwich is a classic delight! Creamy, flavorful, and perfect for any meal, it's bound to become a favorite!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Egg Salad:
  • 6 large eggs
  • 1/4 cup mayonnaise for rich texture
  • 1/3 cup finely diced celery for crunch
  • 1/4 cup finely chopped green onions or chives
  • 1-1/2 tablespoons finely chopped fresh parsley for brightness
  • 2 teaspoons Dijon-style mustard for tang
  • 1 teaspoon olive oil to enrich flavor
  • 1 large lemon fresh juice for acidity
  • 1/4 teaspoon paprika for smokiness
  • 1/4 teaspoon garlic powder for savory flavor
  • to taste salt and pepper to enhance flavor
  • 2 tablespoons finely chopped fresh dill optional
  • 1/8 teaspoon celery seed optional
  • to serve bread your favorite type
  • to serve softened butter optional
  • to serve lettuce for crispness

Equipment

  • Medium saucepan
  • Mixing bowl
  • Cooking spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving platter or plates

Method
 

Cooking Instructions:
  1. Step 1: Boil the Eggs - Place the 6 large eggs in a medium saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let it sit for 12 minutes.
  2. Step 2: Cool the Eggs - After 12 minutes, transfer the eggs to a bowl of ice water using a slotted spoon. Let them cool for about 5-10 minutes.
  3. Step 3: Peel and Chop - Once the eggs are cool, gently tap them on a hard surface to crack the shell and peel them under running water. Chop the peeled eggs into small pieces and set them aside in a mixing bowl.
  4. Step 4: Mix Ingredients - Add the mayonnaise, celery, green onions, parsley, Dijon mustard, olive oil, lemon juice, paprika, garlic powder, and salt and pepper to the bowl with the chopped eggs. If using, add dill and celery seed.
  5. Step 5: Mix Well - Using a cooking spoon, gently mix all the ingredients together until well combined. Taste and adjust seasoning if necessary.
  6. Step 6: Assemble the Sandwich - Spread softened butter on your choice of bread, if desired. Scoop a generous portion of the egg salad onto a slice of bread, top with lettuce, and place another slice on top. Cut in half and serve immediately or wrap for later.

Notes

  • Store in an airtight container to keep it fresh.
  • Consume within 3-5 days for best quality.
  • Avoid adding ingredients until serving to prevent sogginess.