Classic Egg Salad Sandwich

 Classic Egg Salad Sandwich

Creamy, tangy, and simple — this egg salad is perfect for sandwiches, wraps, or even lettuce cups.

 Ingredients

For the Egg Salad:

6 hard-boiled eggs, peeled and chopped
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped chives (plus extra for garnish)
Salt and black pepper to taste
For Assembling:
8 slices sandwich bread (white, whole wheat, or brioche)
Lettuce leaves (optional)
Tomato slices (optional)

 Instructions

 Boil the Eggs (If Not Already Cooked)
Place eggs in a saucepan and cover with water.
Bring to a boil, then cover and remove from heat.
Let sit 10–12 minutes.
Transfer to ice water and cool completely before peeling.
 Make the Egg Salad
Chop eggs into small pieces (or mash slightly for creamier texture).
In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
Fold in chopped eggs and chives.
Taste and adjust seasoning if needed.
 Chill (Optional but Recommended)
Cover and refrigerate for at least 30 minutes for best flavor.
 Assemble the Sandwiches
Spoon egg salad evenly onto 4 slices of bread.
Add lettuce or tomato if desired.
Top with remaining bread slices.
Slice in halves or quarters.
 Tips for the Best Egg Salad
For extra creaminess, mash half the eggs and chop the rest.
Add a pinch of paprika for subtle warmth.
Mix in finely diced celery for crunch.
Add a little extra lemon juice for brightness.
 Approximate Nutrition (Per Sandwich)
Calories: ~350
Protein: 14g
Carbs: 28g
Fat: 20g