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The egg salad sandwich is a classic comfort food that has won the hearts of many for generations. Its creamy, savory filling nestled between two slices of bread makes it a go-to option for lunch, picnics, and casual gatherings. Whether you’re packing a quick meal for work, hosting a weekend brunch, or simply craving a satisfying snack, the egg salad sandwich is both versatile and delightful.

Egg Salad Sandwich

Enjoy a classic delight with this easy egg salad sandwich recipe! Perfect for lunch or a quick snack, it's packed with flavor from hard-boiled eggs, creamy mayonnaise, zesty Dijon mustard, and a hint of smoked paprika. The crunch of celery and red onion adds freshness, while fresh dill ties it all together. Serve it between slices of whole-grain bread with optional lettuce and tomatoes for a satisfying meal that's ready in just 30 minutes!
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Ingredients
  

6 large eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup finely chopped celery

1/4 cup finely chopped red onion

2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)

4 slices of whole-grain bread (or bread of choice)

Fresh lettuce leaves (optional, for serving)

Tomato slices (optional, for serving)

Instructions
 

Hard Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the saucepan, remove from heat, and let it sit for 12 minutes. Afterward, transfer the eggs to an ice bath to cool for about 5 minutes.

    Peel and Chop: Once cooled, peel the eggs and chop them into small pieces.

      Make the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and pepper. Mix until smooth and well-combined.

        Combine Ingredients: Add the chopped eggs, celery, red onion, and dill to the dressing. Gently fold the mixture until everything is evenly coated.

          Prepare the Sandwiches: Toast the slices of bread if desired. Spread a generous amount of the egg salad onto two slices of bread, and top with fresh lettuce and tomato if using. Place the remaining slices of bread on top to form a sandwich.

            Serve: Slice the sandwiches in half and serve immediately, or wrap them in parchment paper for a tasty lunch later.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2 sandwiches