Classic Egg Salad Sandwich
Creamy, tangy, and irresistibly comforting, this Classic Egg Salad Sandwich recipe is a timeless favorite for a reason. Perfectly hard-boiled eggs are combined with rich mayonnaise, zesty Dijon mustard, and a splash of fresh lemon juice, then elevated with the crunch of finely chopped celery and the herbal brightness of fresh dill. Green onions add a subtle sharpness, while optional toasted bread coated in buttery golden perfection adds a satisfying crunch. Ready in just 25 minutes and customizable with crisp lettuce leaves, this easy-to-make sandwich is ideal for lunch, picnics, or any quick meal craving. Savor the unbeatable simplicity of homemade egg salad with this easy-to-follow recipe—the ultimate choice when you want classic flavor with a fresh twist. Keywords: egg salad sandwich, easy lunch recipes, creamy egg salad, picnic sandwiches, classic comfort food recipes.
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Recipe Information
Ingredients
- 6 large Eggs
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium, finely chopped Celery stalk
- 2 finely chopped Green onions
- 1 tablespoon, chopped Fresh dill
- 8 pieces (whole grain or your choice of bread) Bread slices
- 2 tablespoons, softened (optional for toasting) Butter
- 4 large (optional for garnish) Lettuce leaves
Instructions
Place the eggs in a medium-sized pot. Fill with cold water until eggs are covered by about an inch.
Bring the pot to a boil over medium-high heat. Once boiling, turn off the heat and cover the pot. Let the eggs sit in hot water for 10 minutes.
After 10 minutes, drain the hot water and place the eggs in a bowl of ice water to cool for at least 5 minutes.
Once cooled, peel the eggs and chop them into small, uneven chunks.
In a large mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
Add the chopped celery, green onions, and fresh dill to the egg mixture. Mix gently until everything is well combined.
Taste and adjust the seasoning if necessary, adding more salt and pepper as preferred.
For toasted sandwiches: Spread softened butter on one side of each bread slice. Heat a skillet over medium heat and toast the buttered side until golden brown.
Assemble the sandwiches by placing a scoop of egg salad on the unbuttered side of half the bread slices. Top with lettuce leaves if using.
Close the sandwiches with the remaining bread slices, toasted side up if toasted.
Cut the sandwiches in half if desired and serve immediately.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 3160 mg | 137% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 17.5 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 520 mg | 40% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 930 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
