Description
Creamy egg salad sandwich delivers classic comfort with a zesty twist. Perfectly seasoned eggs nestled between golden bread slices promise a delightful lunch you’ll savor to the last bite.
Ingredients
Scale
Eggs:
- 4 large eggs, hard-boiled and chopped
Herbs and Aromatics:
- 1 tablespoon chopped green onion or chives
- 1 tablespoon chopped celery
Seasonings and Condiments:
- 2 tablespoons mayonnaise
- 1 teaspoon mustard (yellow or Dijon)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Bread and Optional Garnish:
- 4 slices of bread (white, wheat, or sourdough)
- Lettuce leaves
Instructions
- Hard-boil eggs until yolks are firm, approximately 10-12 minutes, then rapidly cool in ice water to halt cooking process.
- Carefully peel eggs and chop into fine, uniform pieces using a sharp knife.
- Transfer chopped eggs into a medium mixing bowl and gently break down using a fork, creating a slightly chunky texture.
- Incorporate mayonnaise, creating a creamy consistency that binds the ingredients together.
- Add dijon mustard for a tangy undertone, enhancing the egg salad’s flavor profile.
- Finely dice celery to introduce a crisp, refreshing crunch into the mixture.
- Mince green onions and fold into the egg mixture, distributing their mild, sharp essence throughout.
- Season with salt and freshly ground black pepper, adjusting to personal taste preferences.
- Sprinkle a light dusting of paprika for a subtle warmth and aesthetic appeal.
- Thoroughly blend all ingredients, ensuring even distribution of flavors.
- Select fresh bread slices and spread egg salad generously across the surface.
- Optional: Layer crisp lettuce leaves for additional texture and freshness.
- Complete sandwich by topping with remaining bread slice.
- Slice diagonally and serve immediately for optimal taste and presentation.
Notes
- Use room temperature eggs for easier peeling and smoother texture.
- Chop celery finely to distribute crunch evenly throughout the egg salad.
- Try Greek yogurt or avocado as a healthier mayonnaise alternative for lighter version.
- Let egg salad chill in refrigerator for 30 minutes before serving to enhance flavor melding.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Lunch, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 385 kcal
- Sugar: 3 g
- Sodium: 530 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 185 mg