Description
The best egg salad sandwich is a quick and easy picnic classic loaded with perfect hard-boiled eggs, mayonnaise, a touch of dijon mustard and green onions.
Ingredients
- 6 large eggs
- 3 + 1/2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon paprika
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon ground black pepper (or to taste)
- 6-8 slices of bread
Instructions
- Place eggs into a medium saucepan and cover with water by an inch. Bring to a boil over high heat and remove from heat. Cover the saucepan with the lid and set aside for 10 minutes. Then drain the water and fill with cold water to cool down the eggs. Once eggs are cool, peel and finely chop them or grate them with a grater.
- Transfer chopped eggs a medium bowl and add mayonnaise, dijon mustard, chives, paprika, salt and pepper. Stir with a spoon to mix well. If salad seems dry, add more mayonnaise to reach desired consistency.
- Spread the egg salad on half the sandwich slices and top with the other half. You should get 3-4 sandwiches depending on how full you spread the egg salad on them. You can also serve this with crackers or pita chips.
Notes
Equipment used: cooking pot, measuring cups and spoons, and a mixing bowl.
How to store egg salad: Store egg salad in an airtight container in the refrigerator for up to 3 days. You can leave it at room temperature for up to 2 hours only.
Make egg salad sandwiches in advance: You can make egg salad in advance and store in the refrigerator until ready to assemble the sandwiches. Egg salad sandwiches also keep really well in the refrigerator and can be stored for up to 3 days in the refrigerator.
- Prep Time: 5 minutes (+10 minutes waiting time)
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American