Creamy Egg Salad Sandwich
This creamy egg salad sandwich is made with chopped eggs, mayonnaise, Dijon mustard, dill, chives, paprika, and red onion. A quick and easy egg salad sandwich recipe that is perfect for a simple lunch or light meal.
Ingredients
- 6 eggs
- 100 g mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon Freshly ground black pepper
- ½ red onion chopped
- 2 tablespoon fresh chives chopped
- 1 tablespoon fresh dill chopped
- 8 slices sandwich bread
- 4 leaves butter lettuce Optional
Instructions
- Place 6 eggs in a pot and cover them with cold water. Bring the water to a rolling boil, then reduce the heat to a gentle simmer and cook for 9–12 minutes.
- Transfer the eggs to an ice water bath and let them cool for about 2 minutes. Peel the eggs, cut them in half, and separate the yolks from the whites.
- Place the yolks in a bowl and mash them with a fork. Add ½ cup mayonnaise (100 g), 1 tablespoon Dijon mustard, ¼ teaspoon paprika, ¼ teaspoon salt, ⅛ teaspoon black pepper, 2 tablespoons fresh chives, and 1 tablespoon fresh dill, then mix until smooth and creamy.
- Chop the egg whites into small pieces and add them to the bowl along with ½ finely chopped red onion. Gently mix until everything is well combined.
- Place 4 butter lettuce leaves on 4 slices of sandwich bread. Spread the egg salad over the lettuce, then top with the remaining 4 slices of sandwich bread to form the sandwiches.
Notes
Mash the Yolks First: I like to mash the yolks before adding the mayonnaise and mustard because it helps the dressing turn smooth and creamy.
Chop the Egg Whites Evenly: I find that cutting the egg whites into small pieces gives the egg salad a better texture and helps the ingredients mix more evenly.
Cut the Onion Finely: Finely chopping the red onion keeps the flavor balanced, so it adds a little crunch without overpowering the eggs.
Assemble Just Before Serving: I usually prepare the egg salad filling ahead of time and assemble the sandwiches when ready to eat, so the bread stays fresh.
Nutrition
Calories: 410kcal | Carbohydrates: 27g | Protein: 14g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 256mg | Sodium: 679mg | Potassium: 225mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1008IU | Vitamin C: 3mg | Calcium: 157mg | Iron: 3mg