Description
This Quick 10-Minute Egg Salad Sandwich brings you a burst of flavor and undeniable simplicity.
Ingredients
Scale
- 4 large eggs, hard-boiled and peeled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (optional)
- 0.25 teaspoon salt
- Freshly ground black pepper to taste
- 0.5 teaspoon paprika (optional)
- 1 teaspoon chopped chives or green onions
- 4 slices sandwich bread
- 2 to 4 lettuce leaves
Instructions
- Boil the Eggs: If your eggs aren’t already boiled, start by placing them in a pot of water. Cover the eggs with water, making sure there’s at least an inch above the eggs. Bring the water to a rolling boil, then turn off the heat and cover the pot. Let the eggs sit for about 9-12 minutes—this will ensure they’re hard-boiled. Once done, transfer the eggs to an ice bath; this cooling method makes peeling super easy and quick.
- Mash the Eggs: Once the eggs have cooled sufficiently, peel them and place them in a medium-sized mixing bowl. Using a fork or potato masher, mash the eggs to your desired consistency. You may want some larger pieces for texture or mash them completely for a creamier egg salad. This step sets the foundation for the flavor profile of your sandwich!
- Combine Ingredients: Now it’s time to add flavor! To the mashed eggs, add mayonnaise, Dijon mustard if you’re using it, salt, black pepper, paprika, and chopped chives. Mix thoroughly until everything is well combined and has a creamy texture. Taste your egg salad mixture and adjust the seasoning if needed; remember, a touch of salt can really enhance the eggs’ flavor.
- Assemble Your Sandwich: Next, lay out your sandwich bread slices on a clean surface. Place washed lettuce leaves on each slice to add crunch and a refreshing bite. Then, spread the egg salad evenly over the lettuce-covered bread. For the best results, spoon a generous amount of the mixture on each slice to ensure every bite is packed with flavor.
- Complete the Sandwich: Finally, take the second slice of bread and gently press it down on top of the egg salad. For a preferred aesthetic cut, slice the sandwich in half. Your Quick 10-Minute Egg Salad Sandwich is ready to enjoy immediately, or you can wrap it up for a meal later.
Notes
If you plan to make this sandwich ahead of time, store the egg salad separately from the bread to prevent sogginess.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Lunch
Nutrition
- Calories: Approximately 250 per sandwich
- Sodium: 400 mg
- Protein: 14 g