Simple Homemade Egg Salad Sandwich
Creamy, tangy, and downright comforting, this Simple Homemade Egg Salad Sandwich recipe is a timeless classic that’s perfect for lunch, picnics, or a light dinner. Made with just a handful of kitchen staples like hard-boiled eggs, mayonnaise, and a hint of mustard, this quick and easy recipe comes together in under 25 minutes. The option to add fresh chives and crisp lettuce takes the flavor and texture to the next level, while your choice of bread—be it whole wheat, sourdough, or classic white—makes it completely customizable. Whether you prefer it toasted or with a swipe of butter for extra richness, this egg salad sandwich is a satisfying, protein-packed meal that's as nostalgic as it is delicious.
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Recipe Information
Ingredients
- 4 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh chives (optional, finely chopped)
- 4 bread slices (your choice: white, whole wheat, etc.)
- 2 lettuce leaves (optional)
- 1 tablespoon butter (optional, for spreading)
Instructions
Place the eggs in a medium-sized saucepan and cover them with water, ensuring at least 1 inch of water above the eggs.
Bring the water to a rolling boil over medium-high heat.
Once the water is boiling, reduce the heat to low, cover, and let the eggs simmer for 10 minutes.
After 10 minutes, immediately transfer the eggs to a bowl of ice water to cool for 5 minutes. This prevents overcooking and makes them easier to peel.
Once the eggs are cooled, peel off the shells and chop the eggs into small pieces.
In a mixing bowl, combine the chopped eggs, mayonnaise, mustard, salt, black pepper, and optional chives. Mix well until evenly combined.
Lightly toast the bread slices if desired. Optionally, spread a thin layer of butter on one side of each slice.
Place a lettuce leaf on two of the slices if using, then evenly divide the egg salad mixture between these slices.
Top each sandwich with the remaining slices of bread to complete.
Cut the sandwiches in half and serve immediately. Enjoy your homemade egg salad sandwiches!
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1623 mg | 71% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.1 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 245 mg | 19% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 303 mg | 6% | |
*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.
