A Quick and Easy Egg Salad Sandwich is a classic, satisfying, and simple dish that can be whipped up in minutes with just a few ingredients. The creamy egg salad filling paired with soft bread makes for a perfect lunch, snack, or picnic treat. Here’s how to make it:
Quick and Easy Egg Salad Sandwich Recipe
Ingredients:
- 4 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon lemon juice (optional, for a little tang)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh chives or parsley, chopped (optional)
- 2 slices of your favorite bread (white, whole wheat, or any type you prefer)
- Lettuce, for garnish (optional)
- Sliced tomato or pickles (optional, for added flavor)
Instructions:
1. Boil the eggs:
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat. Once it’s boiling, reduce the heat and let the eggs simmer for about 9-10 minutes.
- After the eggs have finished boiling, remove them from the pot and transfer them to a bowl of ice water to cool for 5-10 minutes. Once cool, peel the eggs.
2. Prepare the egg salad:
- Chop the peeled eggs into small pieces using a knife or mash them with a fork, depending on your preferred texture.
- In a bowl, combine the chopped eggs with mayonnaise, Dijon mustard, and lemon juice (if using). Stir until well combined.
- Season with salt and freshly ground black pepper to taste.
- Add fresh herbs (like chives or parsley) for extra flavor and color, if desired.
3. Assemble the sandwich:
- Lay the slices of bread on a clean surface.
- Spread the egg salad evenly onto one slice of bread.
- If desired, add lettuce, tomato, or pickles on top of the egg salad for added crunch and flavor.
- Place the other slice of bread on top to close the sandwich.
4. Serve:
- Slice the sandwich in half, and enjoy it immediately.
Tips:
- Customization: Feel free to customize the egg salad with ingredients like celery, onion, or relish for a bit of crunch or tang.
- Healthy alternatives: For a lighter version, you can substitute mayonnaise with Greek yogurt or a low-fat mayo.
- Storage: Egg salad can be made in advance and stored in the refrigerator for 1-2 days. Keep the filling in an airtight container and assemble the sandwich just before serving for the best texture.
This Quick and Easy Egg Salad Sandwich is perfect for busy days when you need a quick, delicious, and filling meal. It’s simple to make, and you can easily adjust the ingredients to suit your taste. Enjoy!