Creamy, tangy egg salad tucked between slices of soft bread. It’s quick, comforting, and perfect for breakfast, lunch, or a picnic.
Explanation
Egg salad combines chopped hard‑boiled eggs with mayonnaise and seasonings. Spread onto bread, it becomes a satisfying sandwich that’s rich in protein and customizable with herbs, spices, or crunchy add‑ins.
Prep Time: 10 minutes Cook Time: 10 minutes (for boiling eggs) Total Time: 20 minutes Servings: 2–3 sandwiches
Ingredients
- 6 hard‑boiled eggs (peeled and chopped)
- ¼ cup mayonnaise (or Greek yogurt for lighter version)
- 1 tsp mustard (yellow or Dijon)
- 1 tbsp chopped green onion or chives
- 1 tbsp celery (finely diced, optional for crunch)
- Salt and black pepper to taste
- 4–6 slices bread (white, whole wheat, or sourdough)
- Lettuce leaves (optional, for freshness)
Instructions
- Boil eggs for 10 minutes, cool, peel, and chop.
- In a bowl, mix eggs, mayonnaise, mustard, onion/chives, celery, salt, and pepper.
- Spread egg salad evenly on bread slices.
- Add lettuce if desired, top with another slice of bread.
- Cut in half and serve immediately.