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Egg Salad Sandwich

A classic and creamy egg salad sandwich, perfect for lunch or a light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Egg Salad
  • 6 large eggs hard-boiled
  • 1/4 cup mayonnaise or Greek yogurt
  • 1 tablespoon mustard yellow or Dijon
  • 1/4 cup celery finely chopped
  • 1/4 cup red onion finely chopped
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1 tablespoon fresh dill chopped, optional
Sandwich Assembly
  • 8 slices bread whole grain or white
  • 4 leaves lettuce optional
  • 1 tomato sliced optional

Method
 

Prepare Egg Salad
  1. Peel the hard-boiled eggs and place them in a mixing bowl. Mash the eggs with a fork until desired consistency is reached.
  2. Add mayonnaise, mustard, celery, red onion, salt, pepper, and dill (if using) to the mashed eggs. Mix until well combined.
Assemble Sandwiches
  1. Lay out the slices of bread on a clean surface. Spread a generous amount of egg salad on half of the slices.
  2. Top with lettuce and tomato slices if desired, then place the remaining slices of bread on top to form sandwiches.
  3. Cut the sandwiches in half and serve immediately.

Notes

Egg salad can be made ahead of time and stored in the refrigerator for up to 3 days.