Egg Salad Sandwich · Classic
Classic Creamy Egg Salad Sandwich
Hard-boiled eggs chopped into a creamy, tangy dressing with a little crunch from celery and chives. Make the filling ahead and lunch is ready all week.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4 · 4 sandwiches
- Level
- Easy
Ingredients
- 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)
Steps
- Set the 8 eggs in a saucepan and add cold water to cover them by 1 inch.
- Bring the water to a full boil over high heat.
- Turn off the heat, cover the pan and let the eggs sit in the hot water until the yolks are fully cooked.
- Fill a bowl with ice water. Move the eggs into it with a slotted spoon and let them cool.
- Peel the eggs under cool running water, starting from the wide end where the air pocket is.
- Chop the eggs into small pieces and put them in a bowl. For a smoother salad, mash them with a fork instead.
- Add the mayonnaise, mustard, lemon juice, celery, chives, salt and pepper.
- Stir gently until everything is coated. Taste and add more salt if needed.
- Spread the egg salad on 4 slices of bread, add lettuce if using, sprinkle with paprika and top with the remaining bread.
Tip: Eggs that are a week or two old peel more easily than very fresh ones.
Tip: Pack egg salad with an ice pack. It shouldn't sit out more than 2 hours.
Storage: Refrigerate the egg salad up to 3 days. Unpeeled hard-boiled eggs keep up to 1 week.
Make ahead: Boil and chill the eggs up to 5 days ahead.
Estimated nutrition per serving: 420 calories · protein 18 g · carbohydrates 30 g · fiber 2 g · sugars 4 g · fat 25 g (saturated 6 g) · sodium 670 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 9 ingredients.