Introduction
Egg salad sandwiches have always been a family favorite for picnics, brunches, and quick lunches. I vividly remember the first time I made this dish, a simple yet comforting meal I learned from my aunt Lina Vexley. She always made egg salad with the perfect balance of creaminess and tang, served between slices of fresh bread. Watching her spread the mixture on the bread, I realized that food could be both delicious and heartfelt. With just a few ingredients, this humble dish became something I’d cherish forever, shared with loved ones on lazy afternoons.
Egg Salad Sandwich
Equipment
- Mixing Bowl
- Fork
Ingredients
- 6 eggs hard boiled
- 1/4 cup mayonnaise
- 1 tbsp mustard yellow or Dijon
- 2 tbsp pickles chopped
- 1 tbsp fresh parsley chopped
- Salt and pepper to taste
- 4 slices bread whole wheat or white
Instructions
- Start by boiling the eggs until they are hard. Peel and chop them into small pieces.
- In a bowl, mix the chopped eggs with mayonnaise, mustard, pickles, and parsley. Add salt and pepper to taste.
- Spread the egg mixture onto two slices of bread. Top with the remaining slices of bread to form the sandwich.
- Serve immediately, or wrap and refrigerate for later.
Notes
Nutrition
How to Make Egg Salad Sandwich
To make the egg salad for your sandwich, start by boiling your eggs until they are hard. Once boiled, peel the eggs and chop them into small, bite-sized pieces. The next step is to mix the chopped eggs in a medium-sized mixing bowl with mayonnaise and mustard—this combination forms the creamy base of your egg salad.
For an extra burst of flavor, chop some pickles and fresh parsley and add them to the mix. The pickles bring a touch of tanginess, while the parsley adds freshness and color. Don’t forget to season with salt and pepper to taste, ensuring that your salad has the perfect balance of flavors.
Now it’s time to assemble your sandwiches. Take two slices of bread—whole wheat or white works best—and spread the egg mixture generously between them. You can add a few extra ingredients like lettuce or tomato for some crunch and additional flavor. If you’re not eating them immediately, wrap your sandwiches in plastic and refrigerate for later.
Egg salad sandwiches are incredibly versatile, so feel free to make them your own. Whether for a picnic, a quick lunch, or as part of a more elaborate meal, this simple recipe will never disappoint.
Conclusion
Egg salad sandwiches are an enduring classic, offering comfort and satisfaction with every bite. The beauty of this dish lies in its simplicity—it’s quick to make, easy to customize, and always a crowd-pleaser. Whether enjoyed as a quick meal or part of a larger spread, egg salad sandwiches provide that perfect combination of creamy, tangy, and savory. Serve it fresh or prepare it in advance for a busy day—either way, this recipe is bound to become a staple in your kitchen.