Egg salad sandwiches hold a special place in the world of comfort food. Their creamy texture, combined with a tangy flavor, makes them an enduring favorite for many. Whether you’re looking for a quick lunch or a light dinner, this classic recipe is sure to satisfy your cravings.
Ingredients:
– 6 large eggs
– 1/4 cup mayonnaise
– 1 teaspoon Dijon mustard
– 1 teaspoon yellow mustard
– 1 tablespoon fresh lemon juice
– 1/4 cup finely chopped celery
– 2 tablespoons finely chopped red onion
– 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
– Salt and pepper to taste
– 8 slices of bread (white, whole wheat, or your preference)
– Lettuce leaves (optional)
– Sliced tomatoes (optional)
Directions:
1. Boil the Eggs:
– Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the pan from the heat, cover it with a lid, and let the eggs sit for 12 minutes. After 12 minutes, transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.
2. Prepare the Egg Salad Mixture:
– In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, yellow mustard, and lemon juice. Mix until well combined.
3. Add the Vegetables and Herbs:
– Stir in the finely chopped celery, red onion, and dill. Mix well until all the ingredients are evenly distributed.
4. Season:
– Season the egg salad with salt and pepper to taste. Adjust the seasoning as needed.
5. Assemble the Sandwiches:
– Lay out the slices of bread. If using lettuce and tomatoes, place a leaf of lettuce on one slice of bread and a few slices of tomato on the other. Spoon a generous amount of egg salad onto the lettuce (or directly onto the bread if not using lettuce). Top with the other slice of bread.
6. Serve:
– Cut the sandwiches in half and serve immediately. Enjoy your classic egg salad sandwich with a side of chips, pickles, or a fresh salad.
Tips for the Perfect Egg Salad Sandwich:
– Eggs:Make sure to cool the eggs in ice water after boiling to make peeling easier.
– Mayonnaise: Adjust the amount of mayonnaise to your preferred creaminess. You can also use Greek yogurt as a healthier alternative.
– Add-ins: Feel free to customize your egg salad with additional ingredients like chopped pickles, green onions, or even a dash of hot sauce for extra flavor.
– Bread: Use your favorite type of bread. Whole grain, sourdough, and rye are all great options that complement the egg salad well.
– Storage: If you have leftover egg salad, store it in an airtight container in the refrigerator for up to 3 days.
This classic egg salad sandwich recipe is simple, delicious, and perfect for any meal. The combination of creamy eggs, crunchy celery, and tangy mustard creates a delightful filling that pairs wonderfully with fresh bread. Whether you’re packing lunch for work, enjoying a weekend picnic, or needing a quick and satisfying meal, this egg salad sandwich will not disappoint. Enjoy!
