Creamy Egg Salad Sandwich
A creamy, well-seasoned egg salad sandwich with Dijon, crunchy celery and fresh chives. Simple, satisfying, and ideal for packed lunches.
By Tasty Nest Recipes Editorial TeamPublished
37 min total 4 sandwichesEasy
Photo: wandersick · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Egg salad is one of the most comforting sandwich fillings there is, and it is easy to get right at home. Hard-boiled eggs are chopped and folded into a creamy dressing with a little mustard for tang and celery for crunch.
Chop the eggs to your preferred texture: finely for a smooth spread, or more coarsely for a chunkier salad. Either way, chives add freshness and colour.
Equipment you'll need
- Saucepan with a lid
- Mixing bowl
Tips for success
- Eggs that are a week or two old peel more easily than very fresh ones.
- For packed lunches, keep the egg salad cold with an ice pack and add the lettuce just before eating.
- A pinch of paprika or curry powder adds a nice twist.
Substitutions and variations
- Replace half the mayonnaise with Greek yogurt for a lighter salad.
- Swap the chives for dill or scallions.
- Serve in lettuce cups or on crackers instead of bread.
Storage
To store: Refrigerate egg salad in an airtight container for up to 3 days. Do not leave it at room temperature for more than 2 hours.
Recipe
Creamy Egg Salad Sandwich
A creamy, well-seasoned egg salad sandwich with Dijon, crunchy celery and fresh chives. Simple, satisfying, and ideal for packed lunches.
- Prep
- 15 min
- Cook
- 12 min
- Chill
- 10 min
- Total
- 37 min
- Yield
- 4 sandwiches
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Cook the eggs
Place the eggs in the saucepan, cover with cold water by an inch and bring to a boil. Turn off the heat, cover and let stand for 11 to 12 minutes.
Step 2: Chill and peel
Transfer the eggs to a bowl of ice water for 10 minutes, then peel.
Step 3: Chop
Chop the eggs to your liking and place them in a bowl.
Step 4: Mix
Add the mayonnaise, mustard, celery, chives, salt and pepper and fold gently until combined. Taste and adjust.
Step 5: Assemble
Spread the egg salad over 4 slices of bread, top with lettuce and the remaining bread, and cut in half.
Cuisine: American · Course: Lunch
Estimated nutrition per serving
- Calories
- 490
- Protein
- 20 g
- Fat
- 27 g
- Carbs
- 41 g
- Fibre
- 3 g
- Sugars
- 5 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/egg-salad-sandwich
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