Egg Salad Sandwiches
Creamy, tangy, and irresistibly satisfying, these classic egg salad sandwiches are the perfect combination of simplicity and flavor. Made with perfectly boiled eggs, creamy mayonnaise, zesty Dijon mustard, and a hint of fresh lemon juice, this recipe creates a rich, velvety egg salad enhanced with the subtle bite of chopped chives. Nestled between slices of soft bread and topped with crisp lettuce leaves, these sandwiches are ideal for quick lunches, picnics, or light dinners. Ready in just 20 minutes, this easy egg salad sandwich recipe is a go-to for busy days and a guaranteed crowd-pleaser. Whether you prefer them plain or with a touch of buttered bread for extra indulgence, these sandwiches deliver wholesome comfort in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chives (chopped)
- 8 pieces bread slices
- 2 tablespoons butter (optional)
- 4 pieces lettuce leaves
Instructions
Place the eggs in a medium saucepan and cover them with cold water, ensuring the eggs are fully submerged.
Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Once cooled, peel the eggs and discard the shells.
Chop the peeled eggs into small, bite-sized pieces and place them in a medium mixing bowl.
Add the mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and chopped chives to the bowl with the eggs. Stir gently until the mixture is well-combined and creamy.
Taste the egg salad and adjust the seasoning, if needed, by adding more salt, pepper, or lemon juice to your preference.
Optional: Lightly butter one side of each bread slice for extra flavor.
To assemble the sandwiches, place a lettuce leaf on a slice of bread, then spread a generous layer of the egg salad mixture on top of the lettuce. Place another slice of bread on top to complete the sandwich.
Repeat the process for the remaining sandwiches.
Cut the sandwiches into halves or quarters, if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1223 mg | 408% | |
| Sodium | 2935 mg | 128% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 15.2 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 486 mg | 37% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 740 mg | 16% | |
*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.
