Creamy Egg Salad Sandwiches
Indulge in the timeless comfort of Creamy Egg Salad Sandwiches, a quick and easy recipe perfect for lunch or light dinners. Featuring perfectly boiled eggs combined with creamy mayonnaise, tangy Dijon mustard, a splash of lemon juice, and a hint of seasoning, this egg salad is elevated with crunchy celery and the subtle freshness of chopped chives. Serve the mixture on soft bread or rolls, with an optional crisp lettuce leaf for extra texture and color. Ready in just 20 minutes, this classic yet versatile dish is ideal for meal prepping, picnics, or a casual weekday treat. Simple, satisfying, and full of flavor—this recipe is a must-try for egg lovers.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 6 pieces Large eggs
- 4 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Celery, finely chopped
- 1 tablespoon Fresh chives, chopped
- 8 slices Bread slices or rolls
- 4 pieces Lettuce leaves (optional)
Instructions
Place the eggs in a medium-sized pot and cover with cold water about an inch above the eggs.
Bring the water to a boil over medium-high heat. Once it begins to boil, cover the pot, turn off the heat, and let the eggs sit in the hot water for 10-12 minutes.
Drain the hot water and transfer the eggs to a bowl of ice water, letting them cool for 5 minutes to stop the cooking process.
Peel the cooled eggs and chop them into small pieces. Place the chopped eggs into a mixing bowl.
Add the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to the bowl. Mix until the ingredients are well combined and the egg salad is creamy.
Fold in the finely chopped celery and fresh chives, distributing them evenly for added texture and flavor.
Taste and adjust seasoning, adding more salt or pepper as needed.
Lay out the bread slices or rolls. Place a lettuce leaf (if using) on half of the slices, then divide the egg salad evenly among them.
Top with the remaining bread slices to complete the sandwiches, pressing gently.
Serve immediately or refrigerate for up to a few hours before serving. Slice the sandwiches in half if desired and enjoy!
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.6 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 200 mg | 4% | |
*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.
