Absolutely, Ashley! Here’s a long, detailed recipe for a creamy, dreamy, old-fashioned Egg Salad Sandwich — just like grandma might’ve made, but with a few little updates to make it even better. 🥚💛
🥪 Classic Creamy Egg Salad Sandwich
A timeless sandwich layered with rich egg salad, bright flavors, and soft, pillowy bread. It’s easy to make, satisfying, and can be dressed up or down depending on your mood.
🧺 Ingredients
For the Egg Salad:
- 6 large eggs
- ¼ cup mayonnaise (or more to taste)
- 1 tsp yellow mustard or Dijon mustard (adds a subtle tang)
- 1 tsp apple cider vinegar or fresh lemon juice
- ½ tsp salt, or to taste
- ¼ tsp freshly ground black pepper
- 1–2 tbsp green onions, chives, or finely diced red onion
- 1 tbsp finely chopped celery (for crunch, optional)
- Pinch of paprika or cayenne (optional, for a little zing)
- Optional: ½ tsp dill or parsley (fresh or dried)
For Assembling:
- 4–6 slices of soft sandwich bread (white, whole wheat, rye, or brioche)
- Lettuce leaves (romaine, butter, or iceberg)
- Tomato slices (optional, for a fresh bite)
- Pickles, avocado slices, or microgreens (optional, for extra flair)
- Butter or toast the bread if desired
🍳 Instructions
1. Boil the Eggs
- Place your eggs in a medium saucepan and cover with cold water by about an inch.
- Bring the water to a gentle boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10–12 minutes.
- Immediately transfer the eggs to a bowl of ice water and let cool for 5–10 minutes. This helps the shells come off easier and stops the cooking.