Egg Salad Sandwich Recipe

Hard boil the eggs

Place 6 large eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes for fully set yolks.

Cool and peel

After 10 minutes, drain the hot water and immediately transfer eggs to a bowl of ice water. Let cool for 5 minutes, then tap and peel each egg under running water to remove shells. Pat eggs dry with a towel.

Chop eggs

Roughly chop the peeled eggs to the desired consistency — either medium-chopped for a chunkier salad or finer for a smoother texture.

Mix the dressing

In a mixing bowl combine 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon juice, 1 tsp finely chopped parsley, 1 tbs finely diced celery, 1 tbsp thinly sliced green onion, and 1 tsp pickle relish (if using). Stir until smooth.

Combine and season

Gently fold the chopped eggs into the dressing until evenly coated. Season with 3/4 tsp salt and 1/2 tsp black pepper, taste, and adjust seasoning as needed (the ingredient list gives total salt 3 tsp and pepper 1 tsp so use remaining if you prefer saltier).

Chill (optional)

Cover and refrigerate the egg salad for at least 20 minutes to allow flavors to meld. Serve chilled or at room temperature.

Prepare bread: If desired, lightly toast 4 slices of bread. Spread 1/2 tsp butter or 1/2 tbs mayonnaise on each slice to prevent sogginess.

Build sandwiches: Place a lettuce leaf on two slices of bread (optional). Divide the egg salad evenly and scoop onto the two prepared slices, about 3/4 cup of egg salad per sandwich depending on thickness preferred.

Finish and serve: Top each with the remaining bread slices. If desired, cut sandwiches in half diagonally and sprinkle a pinch of paprika over the exposed egg salad for color. Serve immediately.