Simple Homemade Classic Egg Salad Sandwiches

January 15, 2025

Get ready to whip up the ultimate comfort food—Simple Homemade Classic Egg Salad Sandwiches! Creamy, flavorful, and so easy to make, this timeless recipe is perfect for lunch or a quick snack. Let’s turn some humble eggs into a sandwich-worthy masterpiece together!

5.0 out of 5 (2 ratings)

Oh, egg salad sandwiches, where have you been all my life? There’s something so nostalgic, so comforting about this simple yet oh-so-satisfying creation. The creamy texture, the perfect balance of flavors, and the simplicity of it all – it’s like a warm hug in sandwich form. Today, we’re taking a fresh look at a classic with our Simple Homemade Classic Egg Salad Sandwiches. Whether you’re packing lunch for work, feeding a hungry crew, or just craving some laid-back deliciousness, this recipe is here to save the day. Let’s dive in and see why this humble dish is everyone’s secret favorite!

Simple Homemade Classic Egg Salad Sandwiches Recipe

What makes this egg salad special is the texture and flavor combo we nail just right. The boiled eggs are perfectly cooked (not too firm, not too soft – we’ll get them juuuust right), mashed into creamy goodness with a touch of mayonnaise, a pop of tangy mustard, and a pinch of salt and pepper. But we’re not stopping there! Add a sprinkle of chopped chives or dill for that herby freshness, and if you’re feeling bold, a tiny spoonful of sweet relish to bring a slight zing. The balance of creamy, tangy, and herby all tucked into soft sandwich bread is what makes this recipe feel like the upgraded version of a classic family favorite.

Let’s talk tips! The key to a stand-out egg salad sandwich is all in the boil. Start your eggs in cold water and bring them to a gentle simmer – no violent bubbling, please! This ensures a tender, bright yolk without that strange green ring (you know the one). When you peel the eggs, roll them gently on a flat surface to crack the shell; it works like magic. And don’t skimp on the bread – soft white or light whole-grain bread works wonders for that melt-in-your-mouth bite. Oh, and if you like a little crunch, try tossing in some finely chopped celery. Trust me, it’s a textural game-changer.

Ready to give these sandwiches a spin? You can serve them as they are for the ultimate classic version, or you can jazz it up with additions like crispy bacon, avocado slices, or even a little arugula for peppery flair. These are also fantastic served open-faced on toasted bread with a sprinkle of smoked paprika. Whether you’re savoring it at a sunny picnic or cozying up on the couch, this dish is so simple to make yet hits all the right comfort-food notes. So grab your eggs, roll up your sleeves, and let’s turn humble ingredients into something sandwich-worthy and wonderful!

Keywords: classic egg salad sandwiches, easy lunch sandwich recipes, homemade egg salad sandwich, best egg salad recipe simple, how to make egg salad sandwiches, quick comfort food recipes, creamy egg salad sandwich

Prep Time

15 minutes

Cook Time

10 minutes

Servings

4 servings

Cuisine

American

Ingredients

•6 large eggs
•1/4 cup mayonnaise
•1 teaspoon Dijon mustard
•1/2 teaspoon salt
•1/4 teaspoon freshly ground black pepper
•2 tablespoons chopped fresh chives (optional)
•4 slices of bread (white or whole grain)
•1 cup fresh lettuce leaves (optional)

Instructions

1
Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.
2
Once the water begins to boil, turn off the heat, cover the saucepan, and let the eggs sit for 9-10 minutes.
3
Drain the hot water and transfer the eggs to an ice bath to cool for 5 minutes. Peel the eggs once cooled.
4
Chop the peeled eggs into small pieces and place them in a mixing bowl.
5
Add mayonnaise, Dijon mustard, salt, and black pepper to the chopped eggs. Mix thoroughly until evenly combined. Add chopped chives if desired.
6
Toast the slices of bread if preferred. Spread the egg salad mixture evenly over two slices of bread.
7
Top the egg salad with fresh lettuce leaves, if using, then place the remaining slices of bread on top to form sandwiches.
8
Cut the sandwiches in half and serve immediately.

Nutrition Information

Calories

320 calories per sandwich

Protein

12g

Carbs

26g

Fat

18g

Frequently Asked Questions

Q: Can I substitute mayonnaise with a different ingredient?

A: Yes, you can substitute mayonnaise with Greek yogurt or mashed avocado for a healthier alternative. Keep in mind that this may slightly alter the flavor and texture of the egg salad.

Q: How do I ensure my eggs are easy to peel?

A: To make peeling easier, use eggs that are slightly older (about 5-7 days old). After boiling, transfer the eggs immediately into an ice bath to cool, which helps separate the shell from the egg. Gently tap the eggs on a hard surface and peel under running water for best results.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the egg salad up to 24 hours in advance. Store it in an airtight container in the refrigerator. Assemble the sandwiches just before serving to prevent the bread from becoming soggy.

Q: What’s the best way to store leftovers?

A: Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. If storing the assembled sandwiches, wrap them tightly in plastic wrap and consume within 24 hours for the best texture and freshness.

Q: What are some variations I can try with this recipe?

A: You can add diced celery or pickles for extra crunch, or mix in a teaspoon of curry powder for a flavorful twist. For a spicy kick, try adding a pinch of cayenne pepper or a dash of hot sauce. Swap the bread for croissants or bagels for a different serving option.

Q: Why is my egg salad runny, and how can I fix it?

A: Runny egg salad can happen if the eggs are overcooked, causing the whites to release excess moisture, or if too much mayonnaise is added. To fix it, gently pat the chopped eggs with paper towels before mixing and add mayonnaise gradually until you reach your desired consistency.

Q: Can I use a different type of bread for this recipe?

A: Absolutely! You can use any type of bread you like, such as sourdough, rye, or a gluten-free option. Toasting the bread can add extra texture and help prevent it from becoming soggy when paired with the egg salad.

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