Old Fashioned Egg Salad Sandwich
Creamy, tangy, and delightfully simple, the Old Fashioned Egg Salad Sandwich is a timeless classic perfect for lunch or a light dinner. This recipe combines perfectly boiled and chopped eggs with a luscious dressing of mayonnaise, Dijon mustard, and a touch of zesty lemon juice. Finely diced celery adds crunch, while fresh chives lend a subtle oniony flavor. Nestled between slices of soft sandwich bread and crisp butter lettuce, this egg salad is elevated to a whole new level of comfort food excellence. Ready in just 22 minutes, this easy-to-make recipe is a go-to for busy weekdays or laid-back picnics. Whether served freshly assembled or chilled, it’s the ultimate old-fashioned sandwich with a modern flair!
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Recipe Information
Ingredients
- 6 large eggs
- 0.33 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 0.25 cup celery (finely diced)
- 1 tablespoon fresh chives (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 sandwich bread slices
- 4 butter lettuce leaves
Instructions
Place the eggs in a medium saucepan and fill with enough water to cover them by at least 1 inch. Bring the water to a rolling boil over medium-high heat.
Once the water reaches a boil, reduce the heat to low and let the eggs simmer for 12 minutes.
Carefully transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Gently crack the shells and peel the eggs under running water.
Chop the peeled eggs into small pieces and transfer them to a medium mixing bowl.
Add mayonnaise, Dijon mustard, lemon juice, diced celery, chopped chives, salt, and black pepper to the bowl with the eggs. Stir until everything is well combined and creamy.
Taste the egg salad and adjust the seasoning, adding more salt or pepper as needed.
To assemble the sandwiches, place a leaf of butter lettuce on 4 slices of sandwich bread. Spoon a generous amount of egg salad onto each slice with lettuce, then top with the remaining bread slices.
Cut the sandwiches in half and serve immediately, or wrap them in parchment paper and refrigerate if making ahead.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 3714 mg | 161% | |
| Total Carbohydrate | 188.9 g | 69% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 19.2 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 648 mg | 50% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1385 mg | 29% | |
*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.
