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Delicious Egg Salad for Sandwiches

85 min 4 servings Easy
Egg salad sandwiches are a classic staple, beloved for their simplicity and creamy texture. This version of egg salad is packed with flavour, thanks to a combination of tangy mayonnaise, a hint of mustard, and the crunch of celery. It's perfect for anyone looking for a quick and easy meal that doesn't compromise on taste. Whether you're looking to whip up a quick lunch or pack a picnic basket, this egg salad is a versatile option. The balance of creamy and crunchy elements makes it a crowd-pleaser, and it's easy to customize with additional ingredients like herbs or spices.

Instructions

1

Boil the eggs

Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat and cover for 10 minutes.

Pro tip: Use fresh eggs for easier peeling after boiling.

2

Peel and chop the eggs

Carefully peel the eggs under cold running water and chop them into small, uniform pieces.

Pro tip: Rinse the eggs in cold water to cool them quickly and stop the cooking process.

3

Prepare the dressing

In a large bowl, mix together the mayonnaise, Dijon mustard, salt, and pepper until smooth.

Pro tip: Adjust mustard quantity based on your taste preference.

4

Combine ingredients

Add the chopped eggs, celery, and chives to the bowl with the dressing. Stir until everything is well coated.

Pro tip: For extra crunch, add a handful of chopped pickles or radishes.

5

Chill the salad

Cover the bowl and refrigerate the egg salad for at least 1 hour to allow the flavours to meld.

Pro tip: Chilling helps the flavours develop and enhance their taste.

6

Serve

Spoon the egg salad onto slices of your favourite bread and serve immediately.

Pro tip: Garnish with a sprinkle of paprika for a touch of colour and flavour.

💡

Tips & Tricks

  • Use fresh eggs for the best taste and texture.
  • Chill the egg salad for at least an hour for better flavour melding.
  • Add a pinch of paprika for a subtle smoky flavour.

Frequently Asked Questions

How do I make delicious egg salad for sandwiches?

Boil eggs, peel and chop them, mix with mayonnaise, Dijon mustard, celery, salt, pepper, and chives. Chill and serve on bread.

How long can I store egg salad in the refrigerator?

Egg salad can be stored in an airtight container in the refrigerator for up to three days.

What bread is best for egg salad sandwiches?

Whole grain, sourdough, or classic white bread are all excellent choices for egg salad sandwiches.

Can I add other ingredients to this egg salad?

Yes, you can add ingredients like pickles, radishes, or herbs for extra flavour and texture.

What is the best way to boil eggs for egg salad?

Place eggs in cold water, bring to a boil, then remove from heat and cover for 10 minutes for perfectly cooked eggs.

Serving Suggestions

Serve your egg salad sandwiches on your favourite bread, whether it's whole grain, sourdough, or a classic white loaf, for a satisfying meal. Pair with fresh greens or a side of potato chips for added crunch. This egg salad can be made ahead of time and stored in the refrigerator for up to three days. Just give it a good stir before serving to ensure all the flavours are well combined.

Nutrition per serving

210

Calories

9g

Protein

18g

Fat

3g

Carbs

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