Egg Salad Sandwich Recipe

Hard boil eggs

Place 6 large eggs in a single layer in a medium saucepan and add cold water to cover by about 1 inch (2.5 cm). Bring water to a rolling boil over high heat. Once boiling, cover the pan and remove from heat. Let the eggs sit in the hot water for 10–12 minutes for fully set yolks. Meanwhile prepare an ice bath (bowl of cold water with ice). After time is up, transfer eggs to the ice bath and cool for 5 minutes to stop cooking and make peeling easier.

Peel and chop eggs

Crack shells and gently peel the eggs under running water to remove any small shell pieces. Pat eggs dry with paper towel. Roughly chop the eggs into small bite-sized pieces (about 1/4–1/2 inch).

Mix dressing and combine

In a medium mixing bowl combine 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, 3 pinches of salt, and 1 tsp black pepper. Stir until smooth. Add 2 tbsp finely diced celery, 1 tbsp finely diced red onion, 1 tbsp chopped chives, and 1 tsp chopped parsley (if using). Fold in the chopped eggs with a rubber spatula until evenly coated. Taste and adjust seasoning with additional salt, pepper, or a bit more lemon if desired. If you like a creamier salad add up to 1 tbsp more mayonnaise.

Rest

Cover the bowl and refrigerate the egg salad for at least 15 minutes to allow flavors to meld (optional but recommended).

Prepare bread

If toasting, lightly butter one side of each of the 4 slices of bread or brush with a little olive oil. Heat a skillet over medium heat and toast bread buttered-side down until golden, about 1–2 minutes, then flip and toast the other side briefly if desired. Alternatively, use a toaster or leave bread untoasted.

Assemble sandwiches

Lay out two slices of bread, buttered/toasted side down. If using lettuce, place 1 leaf on each bottom slice. Spoon about half of the egg salad (roughly 3/4 cup per sandwich) onto each bottom slice and spread evenly, leaving a small border. Top each with the remaining bread slices, toasted side up.

Serve

Cut sandwiches in half diagonally or down the middle. Sprinkle a light pinch of smoked paprika on top of each half if desired for color and a hint of smokiness. Serve immediately, or wrap and refrigerate for up to 24 hours.