Egg Salad Sandwich

Egg Salad Sandwich: A Timeless Classic with a Creamy Twist

The Egg Salad Sandwich is a beloved classic that has stood the test of time due to its simplicity, versatility, and rich, creamy flavor. Whether served as a quick lunch, a tea-time treat, or a light dinner, it offers both comfort and nutrition. Below is a step-by-step guide to making the perfect egg salad sandwich from scratch, along with a few pro tips to elevate its taste and texture.

Ingredients (for 2 servings):

4 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard (optional for a tangy kick)
Salt and black pepper to taste
1 tablespoon finely chopped red onion (optional)
1 tablespoon chopped fresh chives or parsley
4 slices of bread (white, whole wheat, rye, or sourdough)
Lettuce leaves (optional, for extra crunch)
Butter or margarine (optional, for toasting bread)

Step-by-Step Method:

Step 1: Boil the Eggs

Start by placing the eggs in a saucepan and cover them with cold water. The water should be about an inch above the eggs.

Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat and let the eggs simmer for about 10 minutes.
After 10 minutes, remove the eggs and transfer them to a bowl of ice water to stop the cooking process.
Let them sit for 5 minutes to cool completely.

Step 2: Peel and Chop the Eggs

Once the eggs are cool, gently tap them on a hard surface and peel off the shell.

Rinse under water to remove any shell fragments.
Use a knife or an egg slicer to chop the eggs into small, bite-sized pieces. You can make the texture chunky or finely chopped, depending on your preference.