Classic Egg Salad Sandwiches

Egg salad sandwiches have long held a cherished spot in the hearts and lunchboxes of many. Their creamy texture, rich flavor, and satisfying bite make them a timeless favorite for individuals and families alike. Whether it's a quick lunch at home, a picnic in the park, or a gathering with friends, egg salad sandwiches offer a delightful and filling option. This classic recipe has evolved over the years, adapting to various tastes and dietary preferences while maintaining its fundamental appeal.

Egg salad sandwiches are a nostalgic and versatile favorite for any occasion. With a rich and creamy texture, they are perfect for quick lunches, picnics, or gatherings. This classic recipe combines hard-boiled eggs, mayonnaise, mustard, and fresh veggies, offering a healthful punch with protein and vitamins. Explore various serving options like wraps, dips, or on salads, and even tweak ingredients to match your dietary needs. Enjoy the delightful experience of crafting this timeless treat!

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Ingredients

6 large eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon white vinegar

1/4 cup finely chopped celery

2 tablespoons finely chopped red onion

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Salt and pepper, to taste

4 slices of whole grain bread (or your preferred type)

Butter or lettuce leaves (for serving)

Instructions

Boil the Eggs: Place the eggs in a medium saucepan and cover them with cold water. Bring to a rapid boil over medium-high heat. Once boiling, cover the saucepan with a lid, remove from heat, and let sit for 12 minutes.

Cool the Eggs: After 12 minutes, carefully transfer the eggs to an ice bath (a bowl of ice water) for about 5-10 minutes to stop the cooking process.

Peel the Eggs: Once cooled, gently tap each egg on the counter to crack the shell, then peel under running water for easier removal.

Prepare the Salad: In a mixing bowl, roughly chop the peeled eggs. Add the mayonnaise, Dijon mustard, white vinegar, chopped celery, red onion, and dill. Season generously with salt and pepper.

Combine: Gently mix all the ingredients until the eggs are coated and the salad is well-combined. Taste and adjust seasoning as needed.

Toast the Bread (Optional): If you prefer toasted sandwiches, lightly toast your slices of bread until golden brown.

Assemble the Sandwiches: Spread a generous amount of the egg salad mixture on two slices of bread. If desired, add butter or a layer of lettuce for extra texture and flavor. Top with the remaining slices of bread.

Serve: Cut the sandwiches in halves or quarters and serve immediately, or refrigerate the egg salad for up to 1 day before assembling for enhanced flavor.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2 servings