Egg Salad Sandwich

The egg salad sandwich is a true classic—simple, creamy, and satisfying. Whether you’re making a quick lunch, preparing a picnic basket, or looking for an easy make-ahead option, this recipe delivers comfort and flavour in every bite. The beauty of egg salad is that it’s versatile—you can keep it traditional with just mayo, eggs, and seasoning, or elevate it with fresh herbs, mustard, and crunchy veggies.

🥚 Ingredients

• 6 large eggs
• 3 tbsp mayonnaise (more or less to taste)
• 1 tsp Dijon mustard (optional, for a tangy kick)
• ½ tsp lemon juice (optional, for freshness)
• 1 stalk celery, finely chopped (for crunch)
• 1 spring onion or 2 tbsp chives, chopped
• Salt and black pepper, to taste
• 8 slices of bread (white, wholemeal, or rye)
• Optional: lettuce leaves, watercress, or rocket for layering

👩‍🍳 How to Make Egg Salad Sandwich

1. Boil the eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce heat and simmer for 9–10 minutes.
2. Cool and peel: Transfer eggs to an ice bath or run under cold water. Peel once cooled.
3. Mash the eggs: Roughly chop the eggs and place them in a bowl. For a creamier texture, mash with a fork or potato masher.
4. Mix the filling: Stir in mayonnaise, mustard, lemon juice, celery, and spring onion. Season with salt and black pepper to taste.
5. Assemble sandwiches: Spread the egg mixture onto bread slices. Add lettuce or greens if desired, then top with another slice of bread.
6. Serve: Slice in halves or quarters and enjoy immediately—or wrap for later.

ℹ️ You Must Know

• Egg texture matters: Don’t overboil; properly cooked eggs make the salad creamier.
• Make ahead: Egg salad can be stored in the fridge for up to 3 days, making it a great prep-ahead lunch.
• Bread choice: Soft sandwich bread is traditional, but sourdough, rye, or even croissants make it gourmet.