🥚 Egg Salad Sandwich

Creamy, flavorful, and incredibly easy to make, this classic Egg Salad Sandwich is perfect for a quick lunch, light dinner, or simple family meal. With tender chopped eggs, creamy mayonnaise, crunchy celery, and a touch of mustard, every bite is comforting and satisfying.

Ingredients

• 6 large eggs, hard-boiled and chopped
• ¼ cup mayonnaise
• 1 tsp yellow mustard
• 1 tbsp sweet pickle relish (optional)
• 2 tbsp celery, finely chopped
• 2 tbsp green onion, finely chopped
• ½ tsp salt
• ¼ tsp black pepper
• 8 slices sandwich bread
• Lettuce leaves, optional

Instructions

1. In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, yellow mustard, pickle relish, celery, green onion, salt, and black pepper.
2. Gently mix everything together until well combined, being careful not to mash the eggs too much.
3. Taste and adjust the seasoning if needed. For the best flavor, cover and refrigerate the egg salad for 15–20 minutes.
4. Spread the egg salad evenly over 4 slices of sandwich bread.
5. Add lettuce leaves if desired, then top with the remaining bread slices.
6. Slice each sandwich in half and serve immediately with chips, pickles, or a fresh side salad.

Tips

• For extra creaminess, add a little more mayonnaise.
• A small squeeze of fresh lemon juice can brighten the flavor.
• For more crunch, add finely chopped cucumber or extra celery.
• Toast the bread lightly for a delicious crispy texture.

Storage

Store leftover egg salad in an airtight container in the refrigerator and enjoy within 3–4 days. Keep the egg salad refrigerated and avoid leaving it at room temperature for extended periods.

Serving Ideas

Serve your Egg Salad Sandwich with potato chips, dill pickles, cucumber slices, tomato salad, or a light green salad for a simple and satisfying meal.