🥪 Classic Egg Salad Sandwich on Toasted Bread
Creamy, simple, and comforting—this egg salad sandwich is all about soft chopped eggs mixed with a tangy, seasoned mayo dressing on crisp toasted bread.
🛒 Ingredients (makes 2 sandwiches):
- 4 large eggs
- 3 tbsp mayonnaise (adjust to taste)
- 1 tsp mustard (yellow or Dijon)
- 1 tsp lemon juice (or vinegar)
- 1 tbsp finely chopped celery (optional for crunch)
- 1 tbsp finely chopped green onion or chives
- Salt & black pepper to taste
For assembly:
- 4 slices bread (white, wheat, or sourdough)
- Butter (optional, for toasting)
- Lettuce or tomato slices (optional)
👩🍳 Instructions:
1. Boil the eggs
Place eggs in cold water, bring to a boil, then simmer for 9–10 minutes.
Transfer to cold water, peel once cooled.
2. Chop eggs
Chop eggs into small pieces (or mash slightly for a creamier texture).
3. Make egg salad
In a bowl, mix:
- Chopped eggs
- Mayonnaise
- Mustard
- Lemon juice
- Celery and green onion
- Salt and pepper
Stir until creamy but still slightly chunky.
4. Toast bread
Lightly butter bread (optional) and toast until golden and crisp.
5. Assemble sandwich
Spoon egg salad onto toasted bread.
Add lettuce or tomato if desired.
Top with second slice and press gently.
🍽️ Serving ideas:
- Pair with chips or soup
- Cut into triangles for a café-style presentation
- Serve open-faced for a lighter option
🔥 Flavor profile:
- 🥚 Creamy, rich egg filling
- 🧂 Tangy mustard and lemon
- 🌿 Fresh herbs and onion bite
- 🍞 Crunchy toasted bread contrast
🔄 Variations:
- 🌶️ Spicy egg salad (add hot sauce or chili flakes)
- 🥑 Add mashed avocado for creaminess
- 🥓 Bacon egg salad sandwich
- 🧄 Garlic aioli version instead of mayo
- 🥗 Low-carb: serve in lettuce wraps
💡 Tips:
- Don’t overcook eggs—yolks should stay tender
- Chill egg salad for 15–30 minutes for better flavor
- Toast bread just before serving so it stays crisp
If you want, I can also give you a deli-style egg salad, Japanese egg sandwich (Tamago Sando), or high-protein meal prep version.