AZ Places Recipes

"What is Needed & How to Prepare"

Lunch

Egg Salad Sandwich

Prep: 15 min

Cook: 20 min

Servings: 8

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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

12 large eggs
6–8 tablespoons mayonnaise (or Greek yogurt)
2 teaspoons yellow mustard (or Dijon)
Salt & pepper to taste
16 slices sandwich bread (1 loaf)

Optional toppings: Lettuce Tomato, sliced Pickles

INSTRUCTIONS

Boiling the Eggs

Place all 12 eggs in a large pot in a single layer, cover with 1 inch of cold water
Bring to a full boil over medium-high heat
Remove from heat, cover and let sit 12 minutes
Transfer immediately to an ice bath for 5–10 minutes
Peel eggs, rinse under cold water to remove any shell fragments

Preparing the Egg Salad

Mash peeled eggs in a large bowl to desired texture
Add 6 tablespoons mayo, stir to combine, add more gradually to taste
Stir in mustard, salt and pepper, taste and adjust seasoning
Keep chilled until ready to serve

Setting Up the Sandwich Bar

Set out bread, egg salad with serving spoon, and toppings in serving bowls
Each person selects bread, spoons egg salad, adds preferred toppings and assembles their own sandwich

Serve: Keep egg salad chilled throughout serving. Assemble sandwiches just before eating for best freshness.