Simple Egg Salad Sandwich

Egg salad sandwich halves with mixed greens stacked on a plate with a side of chips.

Simple Egg Salad Sandwich

Simplicity is the name of the game with this creamy dreamy Egg Salad Sandwich. It's a lunch you'll have on repeat!

5 from 10 votes

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Prep Time: 10

Cook Time: 8

Total Time: 18

Servings:

Calories: 444kcal

Author: Dana Sandonato

Ingredients

Bread
6 eggs, hard-boiled and cooled
1/4 cup mayonnaise, plus more if you want it a little extra creamy
1/4 cup finely chopped celery
2 TBSP finely sliced chives
1 tsp apple cider vinegar
1 tsp Dijon mustard
1/2 tsp smoked paprika Regular paprika or sweet paprika will also work just fine
Pinch of sea salt and cracked black pepper

Instructions

Place the eggs into a saucepan. Fill it with just enough water to cover the eggs. Bring the water to a boil, and let the eggs cook for about 5-8 minutes, depending on your preferred yolk texture. (Less time for a jammier yolk, more time for a solid well-cooked yolk).
When done, run the eggs under cold water, then let them sit in cold water to cool.
In the meantime, transfer the mayonnaise, mustard, paprika, vinegar, celery, and chives to a mixing bowl. Mix everything up well until cohesive.
Peel the eggs, cut them in half, and transfer the egg yolks to the mixing bowl. Smash them into the mayo mixture and mix until creamy.
Roughly chop the egg whites into chunks and pop them into the mixing bowl; stir to coat.
Stir in a generous pinch of salt and pepper, and give it a taste. If needed, add more seasoning.
Get your bread and spread egg salad over a slice bread. Top the egg salad with some nice mixed greens and whatever else you'd like, then close the sandwich up and enjoy!

Notes

If you like heat, add a teaspoon or two of your favorite hot sauce.

For leftovers:

If you don't like cold egg salad straight out of the fridge, place your portion into a microwave-safe dish and reheat it ever so slightly. Every microwave is different, so work in increments for 10 seconds to be safe.

Egg salad will keep in the fridge in a tightly sealed container for about 3-4 days.

Nutrition