6 large eggs
¼ cup mayonnaise
1 teaspoon yellow mustard (or Dijon for extra flavor)
1 tablespoon lemon juice (optional, for tanginess)
1 tablespoon chopped fresh chives or green onions
1 tablespoon finely diced celery (optional, for crunch)
1 tablespoon sweet or dill pickle relish (optional)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika (optional)
For the Sandwich:
4 slices of bread (white, whole wheat, sourdough, or rye)
2 tablespoons butter (optional, for toasting the bread)
2 lettuce leaves (optional, for extra crunch)
2 tomato slices (optional)
How to Make the Best Egg Salad Sandwich
Step 1: Boil the Eggs
Place the eggs in a saucepan and cover them with cold water.
Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat and let the eggs simmer for 10-12 minutes.
Transfer the eggs to a bowl of ice water and let them cool for 5-10 minutes.
Peel the eggs under running water for easy removal.
Step 2: Make the Egg Salad
Chop the boiled eggs into small pieces or mash them with a fork for a creamier texture.
In a mixing bowl, combine the eggs with mayonnaise, mustard, lemon juice, chives, celery, pickle relish, salt, pepper, and paprika.
Stir everything until well combined. Taste and adjust the seasoning as needed.
Step 3: Assemble the Sandwich
Toast the bread slices if desired by spreading butter on them and lightly grilling them in a pan.
Spread a generous amount of egg salad on one slice of bread.
Add lettuce and tomato if using.
Top with the second slice of bread.
Slice the sandwich in half and serve immediately!
Tips for the Perfect Egg Salad Sandwich
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