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Egg Salad Sandwiches

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A classic and creamy egg salad sandwich, perfect for a quick and satisfying lunch or snack.

Ingredients

Units Scale
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 tablespoon chopped fresh chives or green onions
  • Salt to taste
  • Black pepper to taste
  • 8 slices of sandwich bread
  • Optional: lettuce leaves

Instructions

  1. Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat.
  2. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes.
  3. Drain the hot water and cool the eggs under cold running water. Peel the eggs once they are cool enough to handle.
  4. Chop the peeled eggs and place them in a mixing bowl.
  5. Add mayonnaise, mustard, chopped chives, salt, and pepper to the bowl. Mix until well combined.
  6. Lay out the bread slices and optionally place a lettuce leaf on half of them.
  7. Spoon the egg salad mixture onto the bread and top with the remaining slices.
  8. Cut the sandwiches in halves or quarters and serve.

Notes

  • For extra flavor, add a dash of paprika or a splash of lemon juice to the egg salad.
  • Store any leftovers in an airtight container in the fridge for up to 3 days.
  • Use whole grain or rye bread for a healthier twist.

Nutrition

Find it online: https://easy-tapas-recipes.com/egg-salad-sandwiches/