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Egg Salad Sandwich
Lunch
Egg Salad Sandwich

Prep: 15 min

​

Servings: 4

Tools & Equipment List

Stove, Pot - Medium, Mixing Bowl, Fork, Knifes, Mixing Spoon

INGREDIENTS


  • 6 large hard‑boiled eggs, peeled and roughly mashed

  • 3–4 Tbsp mayonnaise (or Greek yogurt)

  • 1 tsp yellow mustard (or Dijon)

  • Salt & pepper, to taste

  • 8 slices sandwich bread

  • Optional: lettuce, tomato, pickles

Ingredients List

Lettuce

Tomato - Large

Pickles

Bread - Sandwich

Salt & Pepper

Mustard

Eggs - Hard Boiled

Mayonnaise

INSTRUCTIONS


Boil the Eggs

  • Place eggs in a pot in a single layer.

  • Cover with cold water – about 1 inch above the eggs.

  • Bring to a boil over medium-high heat.

  • Once boiling, turn off heat, cover the pot, and let sit:
    12 minutes for fully hard-boiled yolks
    9–10 minutes for slightly softer yolks

  • Transfer eggs to an ice bath (a bowl of ice and water) for at least 5–10 minutes.

  • Gently tap and peel, starting from the wider end.


Prepare the Salad

  • Mash the peeled eggs in a bowl using a fork.

  • Stir in mustard, mayo, salt and pepper; taste and tweak.

  • Assemble: scoop filling onto bread, add lettuce, pickles or tomato if desired.

  • Serve immediately, or store the filling (not assembled) in the fridge up to 5 days.

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