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Creamy Egg Salad Sandwich Recipe

Creamy Egg Salad Sandwich

A satisfying and simple lunch with a creamy filling and soft bread, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Sandwich
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Egg Salad Filling
  • 6 large large eggs Boiled and chopped
  • 1/2 cup mayonnaise Adjust for creaminess preference
  • 1 tbsp mustard Optional, adds flavor
  • 1 tbsp chives Finely chopped, optional for garnish
  • 1 tsp salt To taste
  • 1/4 tsp black pepper To taste
Bread Options
  • 4 slices white or whole grain bread Choose based on preference, soft bread recommended

Method
 

Preparation
  1. Boil eggs in water for 10 minutes, then cool and peel.
  2. Chop the boiled eggs into pieces, ensuring some texture remains.
  3. In a bowl, combine chopped eggs, mayonnaise, mustard (if using), chives (if using), salt, and pepper.
  4. Mix until well combined but still chunky for texture.
Assembling the Sandwich
  1. Spread the egg salad filling generously on a slice of bread.
  2. Top with another slice of bread and press gently.
  3. Cut the sandwich in half and serve immediately or refrigerate for later.

Notes

Serve with potato chips or pickles for a classic pairing. Store the egg salad in the refrigerator and consume within 3-4 days. Avoid freezing for the best texture.