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Print: Classic Creamy Egg Salad Sandwich

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Classic Creamy Egg Salad Sandwich

Ingredients · Serves 4 · Prep 10 min · Total 30 min

  • 8 large eggs
  • ⅓ cup mayonnaise
  • 1 tsp dijon mustard
  • 1 tsp lemon juice
  • 1 celery stalk, finely diced
  • 1 tbsp chives, finely chopped
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 1 pinch paprika (optional)
  • 8 slices bread, soft sandwich bread
  • 4 romaine lettuce leaves (optional)
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Classic Creamy Egg Salad Sandwich

Steps

  1. Set the 8 eggs in a saucepan and add cold water to cover them by 1 inch.
  2. Bring the water to a full boil over high heat.
  3. Turn off the heat, cover the pan and let the eggs sit in the hot water until the yolks are fully cooked.
  4. Fill a bowl with ice water. Move the eggs into it with a slotted spoon and let them cool.
  5. Peel the eggs under cool running water, starting from the wide end where the air pocket is.
  6. Chop the eggs into small pieces and put them in a bowl. For a smoother salad, mash them with a fork instead.
  7. Add the mayonnaise, mustard, lemon juice, celery, chives, salt and pepper.
  8. Stir gently until everything is coated. Taste and add more salt if needed.
  9. Spread the egg salad on 4 slices of bread, add lettuce if using, sprinkle with paprika and top with the remaining bread.