AZ Places Recipes

"What is Needed & How to Prepare"

Lunch

Egg Salad Sandwich

Prep Time: 10 min prep (+ eggs)

Servings: 4

Print Recipe

Creamy, perfectly seasoned egg salad made with hard-boiled eggs, mayo, and a touch of mustard, served on soft sandwich bread. Add pickles, lettuce or tomato for a fresh twist. A timeless favorite that’s light, satisfying, and easy to prepare.

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

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.