Egg Salad Sandwich

Egg Salad Sandwich

Description

The Egg Salad Sandwich is a timeless comfort food that combines creamy, tangy egg salad with soft bread. Perfect for breakfast, lunch, or a light dinner, it’s quick to make, protein-rich, and endlessly customizable with herbs, spices, or crunchy vegetables.

Ingredients (Serves 2)

• 4 large eggs

• 2 tablespoons mayonnaise (or Greek yogurt for a lighter version)

• 1 teaspoon Dijon mustard

• 1 teaspoon lemon juice (optional, for tanginess)

• Salt and black pepper to taste

• 1 tablespoon finely chopped chives or green onions (optional)

• 4 slices of bread (white, whole wheat, or multigrain)

• Lettuce leaves or spinach (optional, for crunch)

• Optional extras: paprika, celery, pickles, or avocado slices

Instructions

1. Boil the eggs

   • Place eggs in a pot and cover with cold water.

   • Bring to a boil over medium heat. Once boiling, cover and remove from heat, letting them sit for 10–12 minutes.

   • Cool eggs in an ice bath or under cold running water, then peel.

2. Prepare the egg salad

   • Chop the boiled eggs roughly.

   • In a bowl, mix the eggs with mayonnaise, Dijon mustard, lemon juice, salt, and pepper.

   • Add optional ingredients like chives, celery, or paprika. Mix gently until combined.

3. Assemble the sandwich

   • Lay lettuce or spinach on the bread slices if using.

   • Spread the egg salad evenly over 2 slices of bread and top with the remaining slices.

   • Cut diagonally and serve immediately, or wrap for later.

Tips & Notes

• Texture: For a creamier egg salad, mash the yolks slightly with a fork before mixing.

• Flavor Boost: Add a pinch of smoked paprika, curry powder, or chopped pickles.

• Storage: Egg salad can be stored in an airtight container in the fridge for up to 3 days.

• Bread Options: Try a croissant or bagel for a gourmet twist.

• Make it lighter: Use Greek yogurt instead of mayonnaise.

Servings

• Makes 2 sandwiches

• Can easily scale up to serve more by doubling or tripling the ingredients.

Nutritional Info (per sandwich, approximate)

Values can vary depending on bread type and mayonnaise used.

Health Benefits

• Protein-rich: Eggs provide high-quality protein essential for muscle repair.

• Vitamin-packed: Eggs are a good source of vitamin B12, vitamin D, and choline, which support brain health.

• Quick energy: Paired with whole-grain bread, it offers sustained energy without a sugar crash.

• Customizable for nutrition: Add veggies like spinach, celery, or avocado to increase fiber, vitamins, and healthy fats.

Q/A for Egg Salad Sandwich

Q1: Can I make it ahead of time?
A: Yes, prepare the egg salad and store in the fridge for up to 3 days. Assemble sandwiches just before eating to avoid soggy bread.

Q2: Can I use alternative breads?
A: Absolutely! Croissants, bagels, wraps, or gluten-free bread all work.

Q3: How can I make it healthier?
A: Use Greek yogurt or avocado instead of mayonnaise, and choose whole-grain bread. Add fresh veggies for extra fiber and nutrients.

Q4: Can I freeze egg salad?
A: Not recommended. Eggs and mayonnaise can separate when frozen, altering texture and taste.

Q5: Can I add spices?
A: Definitely! Paprika, curry powder, black pepper, or even a dash of hot sauce can elevate flavor.