Egg Salad Sandwich

A lunchbox classic across America, the egg salad sandwich turns humble hard-boiled eggs into creamy comfort. Folded with mayonnaise, a touch of Dijon, and crisp celery, it lands between soft buttered white bread for an easy midday bite.

Serves 4

Estimate for one serving

• 420 cal
• 18.5g protein
• 28g carbs
• 27g fat
• 2.5g fiber

Every recipe here is free to read.

Ingredients

• 8 large eggs
• 1/3 cup mayonnaise
• 1 tsp Dijon mustard
• 1 stalk celery
• 2 green onions
• 1/2 tsp paprika
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 8 white bread slices
• 2 tbsp butter

Instructions

1. 1Place the eggs in a medium saucepan and cover with cold water by 1 inch.
2. 2Bring to a boil over high heat, then remove from heat, cover, and let stand for 10 minutes.
3. 3Drain the eggs and transfer to a bowl of ice water for 5 minutes to cool.
4. 4Peel the eggs under cool running water and pat dry.
5. 5Chop the peeled eggs into small pieces (about 1/4-inch dice) and place in a mixing bowl.
6. 6Finely dice the celery stalk and thinly slice the green onions; add both to the eggs.
7. 7Add the mayonnaise, Dijon mustard, paprika, salt, and black pepper to the bowl.
8. 8Gently fold everything together until evenly combined and creamy. Taste and adjust seasoning if needed.
9. 9Lightly butter one side of each of the bread slices.
10. 10Divide the egg salad evenly among slices (buttered side up), spreading to the edges.
11. 11Top with the remaining bread slices (buttered side down) and gently press.
12. 12Cut each sandwich in half diagonally and serve immediately.