This easy egg salad is rich, flavorful, and comes together in minutes. Serve it on toasted bread, in a wrap, or with crackers for a quick, satisfying meal.
Servings
Makes 3–4 sandwiches
Time
• Prep: 10 minutes
• Total: 10 minutes (plus time to boil eggs)
⸻
Ingredients
For the Egg Salad
• 6 large hard-boiled eggs, peeled and chopped
• 1/4 cup mayonnaise (add more if you like it extra creamy)
• 1 tsp Dijon mustard
• 1 tsp lemon juice (or 1 tsp vinegar)
• 1 tbsp chopped chives (plus extra for garnish)
• Salt and black pepper, to taste
For the Sandwich
• 6–8 slices bread (toasted if desired)
• Lettuce leaves (optional)
• Sliced tomato (optional)
⸻
Instructions
1. Boil the eggs (if needed)
Place eggs in a pot, cover with water, bring to a boil. Turn off heat, cover, and let sit 10–12 minutes.
Transfer to ice water for 5 minutes, then peel.
2. Make the egg salad
Chop eggs and place in a bowl.
Add mayonnaise, Dijon mustard, lemon juice, and chives.
Season with salt and pepper, then mix until creamy (leave some chunks if you like texture).
3. Assemble the sandwich
Spread egg salad onto bread. Add lettuce or tomato if using.
Close, slice, and serve.
⸻
Tips for the Best Egg Salad
• For extra flavor: add 1–2 tbsp finely diced celery or pickles.
• For a lighter version: replace half the mayo with Greek yogurt.
• Keep it cold: egg salad tastes best after chilling 15–30 minutes.