The humble egg sandwich is the perfect blend of simplicity and comfort, making it a go-to recipe for breakfast, lunch, or even a light dinner. With its creamy, flavorful egg salad nestled between slices of bread, this sandwich is versatile enough to suit any occasion. Whether you’re whipping up a quick meal for yourself or preparing a batch for the family, this recipe ensures a satisfying result every time. Plus, with just a few pantry staples, you can customize it to your taste.

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Ingredients Overview

At the heart of this egg sandwich recipe are just a handful of ingredients, but each one plays an important role in balancing flavor and texture. Hard-boiled eggs provide the base—a rich, creamy foundation that pairs perfectly with the tang of mustard and the smoothness of mayonnaise. Greek yogurt can easily be swapped in for mayonnaise if you’re looking for a lighter, tangier alternative, adding a refreshing twist without sacrificing creaminess. The salt and pepper bring it all together, enhancing the natural flavors, while optional lettuce adds a fresh crunch that contrasts beautifully with the soft egg salad.

Step-by-Step Preparation Guide

Making this egg sandwich is not only easy but also highly customizable. Start by mashing the peeled hard-boiled eggs in a bowl. You want a texture that’s just right—creamy but not too smooth. Achieving the perfect consistency can elevate your egg salad to the next level. As you mash, consider whether you prefer a chunkier texture or a smoother one; it’s entirely up to you.

Once you’ve mashed the eggs, stir in the mustard and mayonnaise (or Greek yogurt), making sure everything is well combined. Taste the mixture as you go, adjusting the seasoning with salt and pepper to suit your preferences. The egg salad should be creamy, with just enough mustard to cut through the richness, and a subtle kick from the seasoning.

Now it’s time to assemble the sandwiches. Lay a slice of bread on a plate, generously spread a spoonful of the egg salad over it, and top with another slice. Repeat this for the remaining bread and egg salad mixture, and you’ll have four sandwiches ready in no time. If you’re looking for a little extra freshness, you can always add lettuce between the layers for added crunch.

Recipe Tips & Frequently Asked Questions

Achieving the ideal creaminess:
Adjust the amount of mayonnaise or Greek yogurt based on how creamy you want your egg salad. Start with three tablespoons and add more if you like a richer texture.

Seasoning balance:
Be mindful of how much salt and pepper you add. Start with a pinch and taste the mixture, adding more if needed. Pepper brings a slight warmth, while salt enhances all the flavors.

Alternative mix-ins:
For a more complex flavor, try adding chopped chives, celery for crunch, or even a small amount of pickles for a tangy twist.
Can I use a different type of bread? Yes! This recipe works well with various types of bread. Sourdough, whole wheat, or even rye bread can add different textures and flavors to complement the egg salad.

How long does the egg salad last in the fridge?
You can store leftover egg salad in an airtight container in the refrigerator for up to five days, though it’s best enjoyed within two to three days for optimal freshness.

What’s the best way to boil eggs?
To get perfectly boiled eggs, place them in a pot of cold water, bring it to a boil, and then let them simmer for 9-12 minutes, depending on how firm you like the yolks. Immediately transfer them to an ice bath to stop the cooking process and make peeling easier.

What to Serve With This Recipe

While the egg sandwich can certainly stand on its own, pairing it with the right sides can turn it into a complete meal. For a refreshing contrast, serve it with a simple green salad or a fruit bowl. Potato chips offer a satisfying crunch that complements the softness of the sandwich, while a tangy pickle on the side adds an extra layer of flavor.

When it comes to beverages, a cold glass of iced tea or lemonade pairs wonderfully with the rich, creamy texture of the egg salad. If you’re enjoying the sandwich for breakfast, consider serving it with a hot cup of coffee or tea to start your day off right.

How to Store and Reuse Leftovers

Egg salad keeps well when stored properly, making it a great option for meal prep. Place any leftover egg salad in an airtight container and store it in the refrigerator for up to five days. The key to maintaining its freshness is to keep it sealed tightly to prevent it from drying out.

Leftover egg salad can also be repurposed in creative ways. Spread it on crackers for a quick snack, or serve it in a lettuce wrap for a low-carb alternative. You can even use it as a filling for stuffed vegetables like tomatoes or bell peppers, adding a fun twist to the traditional sandwich.

This egg sandwich recipe is all about versatility. Whether you stick to the classic preparation or get creative with your own variations, it’s a dish that can be adapted to suit any taste. Try swapping the bread for whole wheat or sourdough, or make an open-faced version for a lighter meal. The possibilities are endless, and the results are always delicious.

Ingredients

8 slices sandwich bread
6 large hard-boiled eggs, peeled
1 teaspoon yellow mustard
3-4 tablespoons mayonnaise (or Greek yogurt), adjust to taste
Salt and pepper, to taste
Lettuce (optional), for serving

Instructions

Begin by mashing the peeled hard-boiled eggs in a medium-sized bowl until they reach your desired consistency. Stir in the yellow mustard and mayonnaise, mixing thoroughly. Season the mixture with salt and pepper, and adjust according to your taste preference.

Once the egg salad is ready, spread a generous spoonful onto a slice of bread, then place another slice on top to create a sandwich. Repeat this process for the remaining bread and egg salad, yielding approximately four sandwiches.

For a fresher bite, you can add lettuce to your sandwich. Store any leftover egg salad in an airtight container in the refrigerator for up to 5 days, depending on the freshness of the eggs.