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Creamy Egg Salad Sandwich

A delicious and creamy egg salad sandwich combining rich flavors of eggs, mayonnaise, and fresh vegetables, perfect for quick lunches or family gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Egg Salad
  • 6 large large eggs (hard-boiled and chopped) Ensure they are hard-boiled for the recipe.
  • 1/3 cup mayonnaise Adjust for creaminess preference.
  • 1 teaspoon Dijon mustard Adds a zesty note.
  • 1/2 teaspoon salt To taste.
  • 1/4 teaspoon pepper Or more for an extra kick.
  • 1 stalk celery (finely chopped)
  • 2 green onions (sliced)
For the Sandwich
  • 4 slices sourdough bread Or your preferred type.

Method
 

Preparation
  1. 1. Begin by placing the eggs in a saucepan and cover them with water, bringing it to a boil over medium-high heat. Let it boil for about 9-12 minutes.
  2. 2. Transfer the eggs to an ice bath to cool, then peel.
  3. 3. In a bowl, chop the hard-boiled eggs into bite-sized pieces.
  4. 4. In the same bowl, add the mayonnaise, Dijon mustard, salt, pepper, chopped celery, and sliced green onions. Gently mix until everything is well combined.
  5. 5. While your egg salad is chilling in the fridge for about 10 minutes, toast your sourdough bread until golden brown.
  6. 6. Spread the creamy egg salad generously onto one slice of the toasted sourdough and top with another slice.
  7. 7. Cut the sandwich in half and serve immediately with your favorite sides.

Notes

Store in an airtight container in the refrigerator for about 3-5 days. Keep salad separate from the bread until serving to prevent sogginess.