Description
A classic and creamy egg salad sandwich recipe featuring perfectly boiled eggs mixed with mayonnaise, Dijon mustard, fresh chives, and a touch of paprika for added flavor. This easy-to-make sandwich is perfect for a quick lunch or picnic.
Ingredients
Egg Salad
- 3 1/2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon paprika
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon ground black pepper (or to taste)
- 6 large eggs
Sandwich
- 6–8 slices of bread
Instructions
- Boil the Eggs: Place the eggs into a medium saucepan and cover with water by an inch. Bring the water to a boil over high heat, then remove the pan from heat. Cover with a lid and set aside for 10 minutes to gently cook the eggs through residual heat.
- Cool and Peel: Drain the hot water and fill the saucepan with cold water to cool the eggs quickly. Once cooled, peel the eggs and either finely chop them or grate them for a smoother texture.
- Mix the Salad: Transfer the chopped eggs to a medium bowl. Add mayonnaise, Dijon mustard, finely chopped chives, paprika, salt, and black pepper. Stir thoroughly to combine. If the salad is too dry, add more mayonnaise until the desired creaminess is reached.
- Assemble the Sandwiches: Spread the prepared egg salad on half of the bread slices evenly. Top each with the remaining bread slices to form sandwiches. This recipe yields about 3-4 sandwiches depending on how generously the egg salad is applied.
Notes
- You can customize the sandwich by adding lettuce, tomato slices, or pickles for added texture and flavor.
- For a healthier version, use Greek yogurt instead of mayonnaise.
- Use whole grain or seeded bread for extra fiber and nutrients.
- Egg salad can be stored in the refrigerator for up to 2 days in an airtight container.
