🥪 Egg Salad Sandwich
Ingredients:
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6 large eggs
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3 tbsp mayonnaise (adjust to taste)
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1 tsp Dijon mustard (optional)
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1 tsp lemon juice or vinegar
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Salt and pepper to taste
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1–2 tbsp finely chopped celery (optional, for crunch)
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1 tbsp chopped fresh chives or green onions (optional)
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Bread slices (white, whole wheat, or your choice)
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Lettuce leaves or tomato slices (optional)
Instructions:
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Cook the eggs:
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Place eggs in a saucepan and cover with cold water.
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Bring to a boil over medium-high heat.
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Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
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Drain, cool under cold running water, and peel.
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Prepare the egg salad:
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Chop the eggs coarsely or mash with a fork.
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In a bowl, combine eggs, mayonnaise, mustard, lemon juice, salt, and pepper.
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Add celery and chives if using, and mix gently.
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Assemble the sandwich:
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Spread egg salad on a slice of bread.
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Top with lettuce or tomato slices if desired.
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Cover with another slice of bread and cut into halves or quarters.
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💡 Tips:
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For extra flavor, sprinkle a little paprika or smoked paprika on top.
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You can also serve the egg salad in wraps, croissants, or as a filling for crackers.
If you want, I can give a quick no-cook version that’s ready in 5 minutes using pre-boiled eggs, perfect for when you’re in a rush. Do you want that?