Classic Egg Salad Sandwich
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 3–4 sandwiches
Ingredients
8 large eggs
1/3 to 1/2 cup mayonnaise (adjust to your preferred creaminess)
1 teaspoon yellow mustard (optional but recommended)
1 tablespoon fresh chives or green onions, finely chopped
Salt to taste
Black pepper to taste
6–8 slices sandwich bread (white, brioche, or sourdough work great)
Optional Add-Ins
A pinch of paprika
1 tablespoon finely diced celery (for crunch)
A splash of lemon juice
A tiny drizzle of honey for balance
Instructions
- Boil the Eggs
Place eggs in a pot and cover with cold water. Bring to a boil. Once boiling, cover, turn off heat, and let sit for 10–12 minutes. - Cool and Peel
Transfer eggs to an ice bath for 5–10 minutes. Peel once completely cooled. - Chop the Eggs
Roughly chop eggs. For a chunkier texture, keep pieces larger. For creamier egg salad, mash slightly with a fork. - Mix the Filling
In a bowl, combine chopped eggs, mayonnaise, mustard, chives, salt, and pepper. Mix gently until creamy but still textured. - Taste & Adjust
Add more mayo for creaminess or salt and pepper as needed. - Assemble the Sandwich
Spoon a generous amount of egg salad onto one slice of bread. Top with another slice and gently press.
Optional: Lightly toast the bread or butter it for extra richness.
Serving Tips
- Sprinkle extra chives on top
- Add lettuce for crunch
- Cut diagonally for that classic deli look
Storage
Egg salad keeps in the fridge (airtight container) for up to 3 days.
Creamy, soft, savory, and comforting — definitely an EAT, not a pass 😉