Name: Egg Salad Sandwich Recipe: Creamy and Comforting
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: Egg Salad:; 6 large eggs; 1/4 cup mayonnaise; 1 tbsp Dijon mustard; 1 tbsp chopped celery; 1 tbsp chopped red onion; 1 tsp fresh lemon juice; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/4 tsp paprika (optional); Sandwich:; 8 slices soft white or whole wheat bread; 4 lettuce leaves; Optional: Chopped chives (pickle slices); Suggested Pairings: Iced tea (lemonade)

Introduction

Table of Contents

Egg Salad Sandwich is a classic lunch or light main dish, perfect for casual meals, picnics, or quick comfort food. This creamy, tangy sandwich, featuring a rich egg salad filling on soft bread, delivers a satisfying flavor with a smooth, velvety texture. Presented on a white ceramic platter, optionally garnished with chopped chives or served with a side of pickles, this Egg Salad Sandwich recipe offers a fresh, appetizing aesthetic that elevates any table. This recipe provides a simple, homemade version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings cozy simplicity to any occasion.

Ingredients

For the Egg Salad:

6 large eggs
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp finely chopped celery
1 tbsp finely chopped red onion
1 tsp fresh lemon juice
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp paprika (optional, for flavor)

For the Sandwich:

8 slices soft white or whole wheat bread
4 lettuce leaves (e.g., romaine or butter lettuce)
Optional: Chopped chives, pickle slices

Serving:

Suggested Accompaniments: Potato chips, fresh fruit, cucumber slices
Suggested Pairings: Iced tea, lemonade
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: Medium saucepan, mixing bowl, fork or potato masher, cutting board, knife, measuring cups/spoons, toaster (optional)

Step-by-Step Process

Cook Eggs: Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10–12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and chop.
Prepare Egg Salad: In a mixing bowl, combine chopped eggs, mayonnaise, Dijon mustard, celery, red onion, lemon juice, salt, pepper, and paprika (if using). Mash with a fork or potato masher until creamy but slightly chunky.
Taste and Adjust: Taste the egg salad and adjust with a pinch of salt, pepper, or lemon juice for balanced flavor.
Assemble Sandwiches: Toast bread slices lightly if desired. Spread about 1/3 cup egg salad on one slice, top with a lettuce leaf, and cover with another slice. Repeat for all 4 sandwiches.
Serve: Arrange Egg Salad Sandwiches on a white ceramic platter, optionally garnished with chopped chives or served with pickle slices. Pair with potato chips, fresh fruit, cucumber slices, iced tea, or lemonade.

Tips for Better Egg Salad Sandwich

Cool eggs in an ice bath for easier peeling and to prevent overcooking.
Taste the egg salad before assembling to balance creamy, tangy, and savory flavors; adjust cautiously.
Chop celery and onion finely for a smooth texture with subtle crunch.
Use fresh, soft bread for the best sandwich texture; toast lightly for extra structure.
Present on a white ceramic platter to highlight the creamy filling and fresh garnishes.
Make ahead: Prepare egg salad up to 2 days in advance; refrigerate and assemble sandwiches fresh.
Customize bread choice (e.g., sourdough, rye) for varied flavor.
Enhance aesthetic: Garnish with chives for freshness or add pickles for a tangy contrast.

Variations and Customization

Vegetarian Egg Salad Sandwich: Naturally vegetarian; ensure mayonnaise is vegetarian-friendly.
Gluten-Free Egg Salad Sandwich: Use gluten-free bread; ensure all ingredients are gluten-free certified.
Vegan Egg Salad Sandwich: Replace eggs with mashed tofu, mayonnaise with vegan mayo, and add 1/4 tsp turmeric for color.
Spicy Egg Salad Sandwich: Add 1/4 tsp cayenne or 1 tsp sriracha to the egg salad.
Herbed Egg Salad Sandwich: Mix in 1 tbsp chopped fresh dill or parsley.
Curry Egg Salad Sandwich: Add 1/2 tsp curry powder and 1 tbsp raisins for a sweet-spicy twist.
Bacon Egg Salad Sandwich: Stir in 2 tbsp crumbled cooked bacon for smoky flavor.
Low-Fat Egg Salad Sandwich: Use Greek yogurt instead of mayonnaise and reduce to 2 tbsp.

Storage and Serving Tips

Egg salad can be stored in an airtight container in the fridge for up to 3 days; to prevent soggy bread, sandwiches should be assembled just before serving.
Do not freeze egg salad, as it affects texture; freeze bread separately if needed.
Serve at room temperature or chilled for the best creamy, refreshing flavor.
Use as a main dish for lunch or a light meal with simple sides.
Pair with iced tea or lemonade to complement the tangy, creamy flavors.
Present on a white ceramic platter with garnishes for an appetizing, comforting charm.

Nutritional Information

Based on 4 servings (1 sandwich each, with white bread):

Calories: 340 kcal
Total Fat: 20g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 285mg
Sodium: 620mg
Total Carbohydrates: 28g
Dietary Fiber: 2g
Sugars: 4g
Protein: 14g
Vitamin A: 10% Daily Value
Vitamin C: 5% Daily Value
Calcium: 10% Daily Value
Iron: 15% Daily Value

Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol to 0mg). Moderate in calories; enjoy with vegetables or fruit for balance.

Conclusion

This Egg Salad Sandwich recipe delivers a creamy, comforting dish perfect for any lunch or casual meal. It transforms simple ingredients into a classic favorite. Its easy preparation and fresh presentation make it a go-to. The tangy filling and soft bread delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing simplicity.