Egg salad is a classic comfort food that brings a smile to your face, especially when it’s piled high on a soft sandwich. Today, I want to share my go-to recipe for the best egg salad, perfect for sandwiches or simply enjoying on its own. Whether you’re preparing a quick lunch or a picnic treat, this egg salad is always a crowd-pleaser!
Best Egg Salad for Sandwiches
This egg salad combines creamy, tangy flavors with a satisfying crunch from celery. Let’s dive into making this delicious dish.
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped green onions or chives
- Salt and pepper to taste
- Butter lettuce or your choice of bread for serving
Instructions:
- Start by hard boiling the eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat, then cover the pot, remove it from heat, and let it sit for 12-14 minutes.
- After the time is up, transfer the eggs to an ice bath to cool for about 5 minutes. This will make peeling a breeze!
- Once cooled, peel the eggs and chop them into small pieces. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, apple cider vinegar, celery, and green onions.
- Gently mix the ingredients until well combined. Be careful not to mash the eggs too much; you want some texture in your salad!
- Season with salt and pepper to taste. You can adjust the mayo and mustard based on your preferred creaminess and tanginess.
- To serve, you can either spoon the egg salad onto slices of bread, or for a lighter option, serve it on a bed of butter lettuce. It’s delicious either way!
This egg salad is not just a recipe; it’s an invitation to enjoy a simple meal that’s full of flavor. Perfect for any occasion, it can be easily doubled or halved depending on your needs. Give it a try, and you might just find yourself coming back to this recipe time and time again!
