Introduction
The egg salad sandwich is a timeless classic that combines simplicity, nutrition, and comfort. With perfectly boiled eggs, creamy mayonnaise, crunchy celery, and a hint of herbs, this sandwich delivers a delightful blend of textures and flavors. Whether you’re looking for a quick lunch or a satisfying snack, this recipe is a great choice for all ages. It’s packed with protein, vitamins, and flavor — truly a humble masterpiece.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (optional for a tangy taste)
- 1 celery stalk, finely chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 green onion or small shallot, finely sliced
- ½ avocado, diced (optional, for creaminess)
- Salt, to taste
- Black pepper, to taste
- A pinch of paprika or cayenne (optional)
- 4 slices of bread (toasted or fresh — whole wheat, rye, or sourdough)
- Lettuce leaves or spinach (optional, for freshness)
Instructions
- Boil the Eggs
Place the eggs in a pot and cover them with cold water. Bring to a gentle boil over medium heat. Once boiling, cook for 9–10 minutes. Remove the eggs and transfer them immediately into ice-cold water. Let them cool for about 5 minutes before peeling. - Prepare the Filling
Chop the peeled eggs into small pieces and place them in a large bowl. Add mayonnaise, mustard, chopped celery, dill, and green onion. If using avocado, gently mix it in for extra creaminess. - Season the Salad
Sprinkle in salt, pepper, and paprika. Mix everything lightly — you want it creamy but with visible egg chunks. - Toast the Bread
Lightly toast the bread slices until golden and crisp on the edges. You can butter them if you like extra flavor. - Assemble the Sandwich
Spread a generous amount of egg salad onto one slice of bread. Add lettuce or spinach if desired, then top with the second slice of bread. Press gently and cut in half diagonally. - Serve and Enjoy
Serve immediately for the freshest taste. The sandwich pairs wonderfully with soup, salad, or a cup of tea.
Nutrition (per sandwich)
- Calories: ~350
- Protein: 16g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 3g
- Rich in Vitamin A, D, and B12
Tips & Variations
- Add crunch: Mix in diced pickles or relish.
- Make it spicy: Add a few drops of hot sauce or chili flakes.
- For lighter version: Use Greek yogurt instead of mayonnaise.
- Storage: Refrigerate the egg salad for up to 2 days in an airtight container.
Conclusion
This creamy egg salad sandwich is more than a meal — it’s comfort in every bite. Simple ingredients come together to create something satisfying, wholesome, and timeless. Whether served for brunch, packed in a lunchbox, or enjoyed as a quick dinner, it’s a dish that never goes out of style.
