quick to make and endlessly customizable.
Ingredients (Serves 4)
Egg Salad:
6 large eggs (hard-boiled & chopped)
¼ cup mayonnaise (or Greek yogurt for a lighter option)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped chives or green onions
½ teaspoon salt & black pepper
½ teaspoon paprika (optional)
1 celery stalk, finely chopped (optional for crunch)
For the Sandwich:
8 slices of bread (white, whole wheat, or sourdough)
Lettuce leaves (optional)
Sliced tomatoes (optional)
Optional Add-ins: garlic powder, crumbled bacon, or avocado slices
Instructions
Instructions
1. Hard-Boil the Eggs
Place eggs in a saucepan and cover with water.
Bring to a boil, then turn off heat and cover for 10 minutes.
Transfer to cold water, peel, and chop finely.
Tip: Add a teaspoon of baking soda to the water for easier peeling.
2. Prepare the Egg Salad
In a bowl, combine chopped eggs, mayonnaise, mustard, lemon juice, chives, salt, pepper, and paprika.
Mix until creamy and well combined.
Tip: Mash the eggs slightly for a smoother texture.
3. Assemble the Sandwich
Toast bread slices if desired.
Spread a generous layer of egg salad on a slice of bread.
Add lettuce, tomato, or extra chives if using.
Top with another slice of bread.
Low-Carb Option: Serve the egg salad in lettuce wraps instead of bread.
4. Serve & Enjoy
Cut sandwiches into halves or quarters.
Pair with chips, salad, or soup.
Variations & Customization
Spicy Kick: Add hot sauce or cayenne pepper
Avocado Egg Salad: Mix in mashed avocado
Bacon & Cheddar: Add crumbled bacon and shredded cheese
Herb Lovers: Add fresh dill, parsley, or basil
Storage Tips
Store in the fridge up to 3 days in an airtight container.
Prepare ahead and refrigerate overnight for deeper flavor.
Toast bread or use lettuce as a barrier to prevent sogginess.
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