Egg salad sandwiches are an age-old classic that tick all the boxes: they’re creamy, comforting, and versatile. Whenever I think of what to whip up for lunch or a light dinner, egg salad always makes the cut. This recipe shines with its simple ingredients, making it perfect for any occasion, from a casual picnic to a brunch get-together. With hard-boiled eggs as the base, you elevate it with fresh herbs and a hint of zest that makes each bite delightful.
Why you’ll love this dish
What makes this egg salad sandwich so special? It’s quick and budget-friendly, definitely a crowd-pleaser, and a fantastic way to use up those leftover hard-boiled eggs from holiday gatherings. The creamy mix of mayonnaise and mustard brings a tangy flavor that pairs well with the freshness of chives and lemon. Whether you’re racing against the clock or aimlessly wandering through your kitchen, this sandwich can be ready in a flash!
"This egg salad sandwich is the perfect lunch—totally satisfying and so easy to make!" – Sarah T.
Preparing Egg Salad Sandwich
This is a straightforward recipe that requires minimal effort while yielding maximum satisfaction. You’ll combine the chopped eggs with a dressing of creamy goodness before layering it all between slices of toasted bread. Get your ingredients ready—it won’t take long!
What you’ll need
Gather these ingredients:
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp chopped chives (plus more for garnish)
- Salt and pepper to taste
- 4 slices of whole-grain or sourdough bread, toasted
- Butter or lettuce leaves (optional for added richness or crunch)
You can easily swap mayonnaise for Greek yogurt for a lighter option or opt for a gluten-free bread if necessary.
