Easy Egg Salad Sandwich (Print Version)
Creamy egg salad with mayo and mustard, layered on fresh bread for a simple, tasty lunch option.
# Ingredients:
Egg Salad
01 -
6 large hard-boiled eggs, peeled
02 -
3 to 4 tablespoons mayonnaise, to taste
03 -
1 teaspoon yellow mustard
04 -
Salt, to taste
05 -
Black pepper, to taste
Sandwich Assembly
06 -
8 slices sandwich bread
07 -
Optional: lettuce leaves for serving
# Instructions:
01 -
Mash the peeled hard-boiled eggs in a bowl until finely crumbled. Add yellow mustard, mayonnaise, salt, and black pepper. Mix thoroughly and adjust seasoning to taste.
02 -
Place a generous spoonful of the egg salad between two slices of sandwich bread. Add lettuce if desired.
03 -
Refrigerate any leftover egg salad in an airtight container for up to 5 days, depending on egg freshness.
# Notes:
01 -
For added texture and flavor, consider incorporating diced celery, chopped onions, pickles, or mashed avocado. Spice variations like harissa or crushed red pepper flakes can also enhance the taste.