Egg Salad Sandwich
Ingredients
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- 8 large eggs
- 1/2 cups mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cups celery – finely chopped
- 2 tbsp chives – finely chopped
- 8 slices sandwich bread
- butter lettuce – leaves (for serving)
Instructions
1. Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let stand 10–12 minutes, until yolks are set and whites are firm.
2. Fill a bowl with ice and water. Transfer them to the ice bath and cool 5–10 minutes, until cold.
3. Tap each on the counter to crack, peel under running water, pat dry, and coarsely chop into roughly 0.25-inch pieces.
4. In a medium bowl, whisk mayonnaise, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth.
5. Stir in celery and chives.
6. Fold in the chopped pieces until evenly coated and creamy.
7. Lay out sandwich bread. Arrange butter lettuce on 4 slices.
8. Spoon the salad onto the lettuce, top with remaining bread, press gently, cut in half, and serve.
Egg salad sandwich is a comforting, creamy staple built on tender chopped hard-cooked eggs bound with a rich, tangy dressing. The balance of smooth mayonnaise, a hint of mustard, and fresh allium and celery gives a soft-yet-crunchy texture that eats cleanly between slices of soft bread. It’s satisfying yet light, making it a perennial favorite for lunches, picnics, and teatime spreads.
Its roots are closely tied to late-19th- and early-20th-century American lunch counters and home kitchens, where hard-cooked eggs were an economical protein and mayonnaise-based salads thrived. Variations have appeared in delis, cafeterias, and tea rooms, and related egg salads are found in European and Japanese contexts as well. Over time, the sandwich has remained beloved for its simplicity, adaptability, and pantry-friendly ingredients.