Egg Salad

The Best Egg Salad Sandwich Recipe

Ingredients:

6 large eggs

¼ cup mayonnaise (Duke’s or Hellmann’s for best flavor)

1 teaspoon yellow mustard (or Dijon for extra tang)

1 teaspoon lemon juice (or white vinegar)

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon smoked paprika (optional but adds depth)

2 tablespoons finely chopped celery (for crunch)

1 tablespoon finely chopped red onion or green onion

1 tablespoon finely chopped fresh parsley or chives

4 slices of soft bread (brioche, sourdough, or classic white)

Butter or lettuce leaves (optional for serving)

Instructions:

1. Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10-12 minutes. Transfer to an ice bath for 5 minutes, then peel.

2. Mash the Eggs: Use a fork or pastry cutter to mash the eggs into small chunks.

3. Mix the Salad: Add mayonnaise, mustard, lemon juice, salt, pepper, smoked paprika (if using), celery, onion, and herbs. Stir until well combined. Adjust seasoning to taste.

4. Assemble the Sandwiches: Spread the egg salad on a slice of bread. Top with lettuce if using, then add another slice of bread.

5. Serve: Slice in half and enjoy!

Pro Tips:

For extra richness, butter the bread before adding the egg salad.

Let the egg salad chill for 30 minutes for the best flavor.

Add a little crispy bacon for an irresistible upgrade!