Egg Salad Sandwich

Description:

A creamy, tangy, and protein-rich sandwich made with hard-boiled eggs, mayonnaise, mustard, and simple seasonings. Perfect for picnics, quick lunches, or a refreshing dinner option, the egg salad sandwich is both satisfying and budget-friendly.

Ingredients for Egg Salad Sandwich

• 6 large eggs

• ¼ cup mayonnaise

• 1 tsp Dijon mustard (or yellow mustard)

• 1 tbsp finely chopped red onion (optional)

• 1 tbsp chopped fresh chives or green onions

• ½ tsp salt

• ¼ tsp ground black pepper

• A pinch of paprika (optional)

• 8 slices of sandwich bread (whole wheat, white, or rye)

• Butter or lettuce leaves (optional, for layering)

Instructions:

1. Boil the Eggs:

   • Place eggs in a saucepan and cover with cold water.

   • Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes.

   • Transfer eggs to a bowl of ice water. Let cool for 5 minutes, then peel.

2. Chop the Eggs:

   • Roughly chop the eggs using a knife or egg slicer.

3. Mix the Salad:

   • In a bowl, combine chopped eggs, mayo, mustard, onion, chives, salt, pepper, and paprika.

   • Mix until creamy and evenly combined. Adjust seasoning to taste.

4. Assemble the Sandwich:

   • Toast the bread slices (optional).

   • Spread egg salad onto 4 slices.

   • Top with lettuce or a thin layer of buttered bread (if desired).

   • Cover with remaining bread slices and cut in halves.

Notes:

• Chill the salad mixture for 15–30 minutes for best flavor.

• Add a teaspoon of pickle relish for a sweet tangy twist.

• Greek yogurt can replace mayo for a lighter version.

• Keeps in the fridge for up to 3 days in an airtight container.

Tips:

• For perfect boiled eggs, use older eggs and peel under running water.

• Use a fork to mash eggs for a more rustic texture.

• Add thinly sliced tomatoes or cucumber for extra freshness.

• Use croissants, bagels, or wraps for sandwich variety.

Servings:

4 sandwiches (serves 2–4 depending on appetite)

Nutritional Information (per sandwich):

• Calories: ~290

• Protein: 12g

• Carbohydrates: 24g

• Fat: 17g

• Fiber: 2g

• Sodium: 470mg
  (values may vary depending on bread and mayonnaise used)

Health Benefits:

• Protein-rich: Eggs provide high-quality protein.

• Budget-friendly: Simple pantry ingredients.

• Customizable: Can be made healthier with yogurt, whole-grain bread, or added veggies.

• Meal-prep friendly: Great for quick lunches or picnic boxes.

Q&A:

Q: Can I make egg salad in advance?
A: Yes, it stores well in the fridge for up to 3 days in an airtight container.

Q: What bread works best for egg salad?
A: Whole wheat, white, rye, sourdough, or even croissants work great. Toasting adds structure.

Q: How do I avoid watery egg salad?
A: Make sure eggs are completely cooled and dry before mixing. Don’t add too much mayo.

Q: Can I add other ingredients?
A: Yes! Try celery, relish, dill, avocado, or even bacon for variations.