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Egg Salad Sandwich
nibbleboard.com/recipes/egg-salad-sandwich
Ingredients
- 8 large eggs, hard-boiled
- 1/4 cup mayonnaise, plus more as needed
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh chives
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 8 slices sandwich bread
- 4 large romaine lettuce leaves
Instructions
- Place eggs in a single layer in a medium saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat.
- Remove from heat, cover with a lid, and let sit for 10 minutes.
- Transfer eggs to an ice bath and let cool for 5 minutes, then peel.
- Place peeled eggs in a large bowl and chop into pea-sized pieces using two knives or a pastry blender.
- Add mayonnaise, Dijon mustard, chives, vinegar, garlic powder, paprika, salt, and pepper. Fold gently until everything is evenly combined.
- Taste and adjust seasoning — add more mayo for creaminess or another pinch of salt if needed.
- Place a lettuce leaf on a slice of bread, spoon on a generous quarter of the egg salad, and top with a second slice. Repeat for remaining sandwiches.
Nutrition per Serving
436Calories
19gProtein
34gCarbs
25gFat
Chef Tips
- Use eggs that are at least a week old — they peel much easier than fresh eggs
- Chop the eggs with two knives in a criss-cross motion for the perfect chunky-creamy texture without turning it to mush
- A splash of pickle juice works beautifully in place of the apple cider vinegar
- Swap mayo for Greek yogurt if you want a lighter version — use the same amount
- Make the egg salad up to 3 days ahead and keep it in the fridge — the flavors actually improve overnight
Storage
Store leftover egg salad in an airtight container in the refrigerator for up to 5 days. Do not freeze assembled sandwiches.