There’s something incredibly comforting about a classic egg salad sandwich, isn’t there? Growing up, my mom would make these for us on lazy weekend afternoons, and they’ve become a cherished memory. The creamy, rich filling paired with soft bread is like a warm hug in sandwich form! Plus, they’re super easy to whip up, making them perfect for a quick lunch or picnic.
What I love most is how versatile this recipe can be. Whether you prefer it with a touch of mustard, some fresh herbs, or even a bit of crunch from celery, you can easily customize it to suit your taste. So let’s dive right in!
## What’s in Egg Salad Sandwich?
**Eggs**: The star of the show! Hard-boiled eggs are the base of this dish. I recommend using large eggs, and always fresh ones if possible.
**Mayonnaise**: This ingredient brings creaminess to the salad. I generally opt for a good quality mayonnaise like Hellmann’s or a made-from-scratch version if I’m feeling adventurous.
**Mustard**: Adds a tangy kick! I love using Dijon mustard for a little extra flavor, but yellow mustard works just as well.
**Celery**: For that delightful crunch! Fresh celery not only adds texture but also a subtle freshness. You can chop it finely or leave it in larger pieces, depending on your preference.
**Salt and Pepper**: Simple seasonings that enhance the flavor. Always a must, so taste as you go!
**Bread**: The perfect vessel for your egg salad! I typically go for hearty whole-grain or sourdough bread, but any variety you love will do!
## Is Egg Salad Sandwich Good for You?
Now, onto the health aspect!
**Eggs**: These little beauties are not just delicious; they’re packed with protein, offering about 6 grams per egg, along with important vitamins like B12 and D.
**Mayonnaise**: While it adds creaminess, be mindful of the calories and fats. There are lighter versions available if you’re looking for fewer calories!
**Celery**: This crunchy addition is low in calories and provides dietary fiber, which helps with digestion. Plus, it adds vitamins like K and C!
However, if you’re watching your cholesterol levels, keep in mind that eggs can be high in cholesterol. Always good to balance your diet accordingly!
## Ingredients for Egg Salad Sandwich (serves 4)
– 6 large eggs
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard (or yellow mustard)
– 1/4 cup celery, finely chopped
– Salt and pepper, to taste
– 8 slices of bread (whole grain or sourdough recommended)
## How to Make Egg Salad Sandwich?
1. **Boil the Eggs**: Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then cover and remove from heat. Let them sit for about 12 minutes, then transfer to an ice bath to cool.
2. **Peel and Chop**: Once cooled, peel the eggs and chop them into small pieces. If you prefer a chunkier salad, keep some pieces larger!
3. **Mix It Up**: In a bowl, combine the chopped eggs, mayonnaise, mustard, and chopped celery. Stir until everything is well-coated.
4. **Season**: Add salt and pepper to taste. Make sure to give it a taste test!
5. **Assemble**: Spread the egg salad on four slices of your chosen bread. Top with the remaining slices to make sandwiches.
6. **Serve**: Cut the sandwiches in half (or quarters if you’re feeling fancy) and enjoy!
## Tasty Tidbits for the Perfect Sandwich
– **Get Creative**: Feel free to add in other ingredients like green onions, pickles, or even a dash of hot sauce if you want some spice!
– **Serving Suggestion**: These sandwiches taste even better when served with a side of crunchy dill pickles or fresh veggie sticks.
– **Make It Ahead**: This egg salad keeps well in the fridge, making it a great make-ahead meal. Just store it in an airtight container!
I can’t wait for you to try this egg salad sandwich recipe! It’s comforting, filling, and sure to bring back some of your own nostalgic food memories. If you give it a try, be sure to share your results or personal twists on the recipe! Happy cooking!