Traditional Egg Salad Sandwich
A timeless and creamy egg salad sandwich perfect for lunches, picnics, and light dinners, blending classic flavors that cater to both taste and tradition.
Prep time: 10 minutesCook time: 12 minutesServes: 2
Ingredients
6 large eggs, hard-boiled
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup celery, finely chopped
2 tablespoons fresh chives, chopped
Salt and pepper, to taste
4 slices of whole grain bread
Lettuce leaves, optional
Instructions
1. Place the eggs in a pot and cover with cold water.
2. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 12 minutes.
3. Drain the eggs and run them under cold water to cool.
4. Peel the eggs and chop them into small pieces.
5. In a medium bowl, combine mayonnaise, Dijon mustard, and lemon juice.
6. Add chopped eggs, celery, and chives to the bowl and mix until well combined.
7. Season with salt and pepper to taste.
8. Toast the bread slices, if desired.
9. Spread the egg mixture onto two slices of bread.
10. Top with lettuce leaves and the remaining slices of bread.
11. Cut in half and serve immediately.
Storage
Store the egg salad in an airtight container in the refrigerator for up to 3 days.
Reheating
Egg salad is best enjoyed cold and does not require reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
