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Ingredients You’ll Need
- 6 large eggs (hard-boiled and peeled)
- ¼ cup mayonnaise (adjust for creaminess)
- 1 teaspoon Dijon mustard (adds a slight tang)
- 1 tablespoon chopped chives or green onions (for extra flavor)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice (optional, for brightness)
- ½ teaspoon paprika (for a mild kick)
- 4 slices of bread (white, whole wheat, sourdough, or croissant)
- Lettuce leaves (optional, for crunch)
How to Make the Perfect Egg Salad Sandwich
Step 1: Hard-Boil the Eggs
Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, turn off the heat and let them sit for 10-12 minutes. Drain, cool in ice water, and peel.
Step 2: Mash & Mix
In a bowl, mash the eggs with a fork until they reach your desired texture—chunky or smooth. Add mayonnaise, mustard, chives, salt, pepper, lemon juice, and paprika. Stir well until creamy and combined.
Step 3: Assemble the Sandwich
Spread the egg salad onto one slice of bread, add lettuce if using, and top with another slice. Cut in half and serve!
Delicious Variations
🥑 Avocado Egg Salad: Swap half the mayo for mashed avocado for a creamy, healthy twist.
🥓 Bacon & Cheddar: Add crispy bacon bits and shredded cheese for extra indulgence.
🌿 Herb Infused: Mix in fresh dill or parsley for a fresh, earthy flavor.
🌶 Spicy Kick: Stir in a dash of hot sauce or a pinch of cayenne pepper.
Storage Tips
Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Avoid leaving it at room temperature for long to maintain freshness.
Final Thoughts
The Egg Salad Sandwich is a classic comfort food that never disappoints. Whether you make it for a quick meal or a make-ahead lunch, it’s always creamy, flavorful, and oh-so-satisfying.
Try it out today and let me know—do you like your egg salad chunky or smooth? 😋
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