Ingredients
For the egg salad
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4 large eggs
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3 tablespoons mayonnaise
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1 teaspoon Dijon mustard (optional)
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1 tablespoon finely chopped fresh chives
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1 tablespoon finely chopped celery (optional)
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¼ teaspoon salt, or to taste
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¼ teaspoon black pepper
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½ teaspoon lemon juice (optional)
For the sandwiches
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4 slices whole-grain or multigrain bread
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1 teaspoon softened butter (optional)
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Extra chopped chives for garnish
Instructions
1. Boil the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9–11 minutes until the yolks are fully set.
2. Cool and peel: Transfer the eggs to a bowl of cold water for 5 minutes. Peel and pat dry.
3. Chop the eggs: Cut the eggs into small chunks. For a chunky texture like the picture, avoid mashing them completely.
4. Prepare the dressing: In a bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Mix until smooth.
5. Combine: Add the chopped eggs, chives, and optional celery. Fold gently until everything is coated in the creamy dressing.
6. Prepare the bread: Spread a thin layer of butter on the bread if desired. Lightly toast it for a firmer sandwich, or leave it fresh and soft.
7. Assemble: Spoon half the egg salad generously onto one slice of bread. Cover with another slice. Repeat for the second sandwich.
8. Serve: Sprinkle with extra chives, cut in half, and serve immediately.
Quick tips
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For the best texture, use eggs that have cooled completely before mixing.
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Add a little extra mayonnaise if you prefer a softer, creamier filling.
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For extra crunch, include finely diced celery or cucumber.
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Refrigerate leftover egg salad promptly in a covered container and use within 3–4 days.
Nutrition information (approximate)
Per sandwich, assuming 2 sandwiches made with whole-grain bread:
| Nutrient | Amount |
|---|---|
| Calories | 400–480 kcal |
| Protein | 19–23 g |
| Carbohydrates | 30–38 g |
| Fat | 21–28 g |
| Fiber | 4–6 g |
| Sugar | 4–7 g |
Values depend on bread type and the amount of mayonnaise used.
Nut information
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Peanuts and tree nuts: None are required in this recipe.
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Contains: Eggs and wheat; multigrain bread may contain sesame or other seeds.
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Allergy precaution: Check the bread and mayonnaise labels for allergens and cross-contact warnings.
Serving suggestion: Pair your sandwich with cucumber slices, cherry tomatoes, or a bowl of vegetable soup for a satisfying lunch.