2. Peel & Prep
- Once cool, gently peel the eggs and rinse off any shell bits.
- Roughly chop the eggs — some like them chunkier, some creamier. You can even mash a couple for a smoother texture.
3. Mix the Egg Salad
- In a mixing bowl, add the chopped eggs, mayo, mustard, vinegar/lemon juice, salt, pepper, onions, and celery (if using).
- Stir gently to combine. Adjust seasoning to your taste — maybe more mustard for tang, more mayo for creaminess.
- Add herbs or spices like paprika, dill, or a touch of hot sauce if you want to add depth.
4. Chill for Best Flavor
- While you can eat it right away, chilling the egg salad for at least 20–30 minutes in the fridge lets the flavors meld together beautifully. It also firms it up a little so it spreads better.
5. Build Your Sandwich
- Take your favorite bread (soft, toasted, or buttered) and layer with lettuce if you like a crisp bite.
- Pile on a generous scoop of egg salad. Add extras like sliced tomato, pickles, avocado, or even crispy bacon if you’re feeling indulgent.
- Top with another slice of bread and slice in half (diagonally for classic presentation!).
🧡 Tips & Tricks:
- Want it lighter? Use Greek yogurt or mashed avocado in place of some mayo.
- Meal-prep friendly: The egg salad keeps well in the fridge for up to 3 days.
- Not just for sandwiches: Serve it on toast, crackers, in lettuce wraps, or even stuffed into tomatoes.
📸 Story Caption Idea (for social or blog):
“Made this egg salad sandwich today, and I swear it took me right back to grandma’s kitchen. Creamy, tangy, and full of flavor — it’s the kind of simple comfort we all need sometimes. 🍞🥚❤️”
Let me know if you’d like this in a Facebook post layout, printable recipe card, or a reel script with talking points. I can even translate it to Darija or Spanish if you’re connecting with a wider audience!