Hate reading? ME TOO! That’s why I’ve included some videos below.
I’m thrilled to share my go-to easy egg salad recipe with you! This creamy egg salad is perfect for a classic lunch. It’s sure to satisfy. With just a handful of simple ingredients, you can make this delicious sandwich quickly.
This recipe is so versatile! You can make a batch on Sunday and enjoy it all week. The egg salad stays fresh in the fridge for 4-5 days. Plus, you can cook the eggs your way – stovetop, Instant Pot, or even in the oven. Let’s dive in and make this tasty treat!
5 Reasons You’ll Love This Recipe
I’m excited to share why this egg salad sandwich recipe will become your new favorite! It’s a versatile crowd-pleaser that’s perfect for any occasion.
First, the quick preparation is a game-changer. With just five main ingredients, you’ll have a delicious meal ready in no time. It’s ideal for busy days when you need a satisfying lunch without spending hours in the kitchen.
This recipe is incredibly customizable. You can add your favorite herbs, spices, or veggies to make it uniquely yours. I love mixing in some diced celery for extra crunch or a dash of paprika for a smoky flavor.
If you’re into meal prep, you’ll appreciate how this egg salad stays fresh in the fridge for several days. Make a big batch on Sunday, and you’ll have lunch sorted for the week!
- Perfect for sandwiches
- Great as a salad topping
- Delicious as a dip with crackers
The versatility of this recipe is amazing. Use it as a sandwich filling, toss it over mixed greens for a light lunch, or serve it as a dip at your next gathering. The possibilities are endless!
Lastly, it’s a true crowd-pleaser. Kids love its creamy texture, while adults appreciate its classic flavors. It’s my go-to recipe for potlucks and family picnics.
This egg salad is so simple yet so delicious. It’s become a staple in our household!
Try this recipe once, and I’m sure you’ll be hooked. It’s the perfect blend of simplicity and flavor that’ll keep you coming back for more.
Exact Ingredients List (+ Possible Substitutes)
I love making egg salad sandwiches with simple ingredients. My go-to recipe has 6 hard-boiled eggs, 3 tablespoons of mayonnaise, 1 teaspoon of mustard, salt, pepper, and bread. These basics make a tasty sandwich. But, I like to mix things up.
For a healthier twist, I use Greek yogurt instead of mayonnaise. It tastes tangy and adds more protein. If I don’t have yellow mustard, Dijon mustard is a great substitute. It adds a zesty kick.
Fresh herbs make the taste better. I add chopped chives or dill for extra flavor. Sometimes, I put in diced celery for crunch or green onions for a mild taste. Dill pickles add a sour flavor that goes well with the creamy eggs.
- Avocado for creaminess
- Harissa paste for heat
- Crushed red pepper flakes for spice
The type of bread is important too. I choose whole grain for fiber or sourdough for tang. Toasting the bread makes it crunchy. With these ingredients and substitutes, I can make many egg salad variations for any craving.
Instructions
Let’s make a perfect egg salad sandwich! I start by boiling eggs until they’re just right. I put them in a pot of cold water and bring it to a boil. Then, I turn off the heat and let them sit for about 10 minutes.
After the eggs cool, I peel them carefully. To make them easy to peel, I shock them in ice water right after boiling. Once peeled, I chop the eggs into small pieces.
In a bowl, I mash the eggs with a fork. Then, I mix in mayonnaise, mustard, salt, and pepper. I taste and adjust the seasonings until it’s just right.
Now comes the fun part – assembling the sandwich! I spread a generous amount of the egg mixture on bread slices. For extra crunch and flavor, I add:
- Crisp lettuce leaves
- Sliced tomatoes
- Thinly sliced cucumbers
Finally, I top it with another slice of bread and cut the sandwich diagonally. It’s ready to serve! If I’m not eating it right away, I wrap it tightly and store it in the fridge.
“The secret to a great egg salad sandwich is in the details. Don’t rush the process, and you’ll taste the difference!”
Tips, Tricks & Storing
I’ve found some great tips for making perfect hard-boiled eggs. Add a little baking soda to the water before boiling. This trick makes peeling easy! For egg salad, I don’t mash the eggs too much. It keeps the texture nice.
Fresh herbs make a big difference in flavor. I add chopped dill or chives to my egg salad. It makes the taste better and keeps things interesting. Keeping things fresh is important when storing. I use an airtight container and keep my egg salad in the fridge.
- Don’t assemble sandwiches too far in advance
- Store egg salad for up to 5 days in the refrigerator
- Taste and adjust seasoning after chilling
One last tip: Wait before making your sandwiches. Making them too early can make the bread soggy. I keep the egg salad separate and put everything together just before eating. This way, I always get the perfect texture!
Recipe Variations & Serving Suggestions
I love how versatile egg salad can be! Let’s start with a BLT egg salad. Just add crispy bacon, fresh lettuce, and juicy tomatoes to your basic recipe. It’s a tasty twist on two classic sandwiches.
For those who like it hot, try a spicy egg salad. Mix in some harissa or red pepper flakes to give it a kick. If you’re craving something creamy, mash in some ripe avocado for a rich avocado egg salad.
Now, let’s talk serving options. Spread it on your favorite sandwich bread or wrap it up in a tortilla. For a lighter meal, scoop it over crisp salad greens. You can even serve it with crackers or crostini for a party snack.
To round out your meal, pair your egg salad with a side dish. A simple green salad, crunchy broccoli salad, or refreshing cucumber salad all work great. These sides add color and crunch to your plate, making for a satisfying lunch or dinner.