How to make an Egg Salad Sandwich.
Either you are craving an egg salad sandwich or it is Easter and you have a ton of leftover Easter eggs and are looking for a recipe. You can make Deviled Eggs or this Super Easy Egg Salad Sandwich.
The first thing you have to do is boil some eggs! That is the key ingredient. People even call the recipe Boiled Egg Salad.
Egg Salad Sandwich Ingredients.
Here are the ingredients you will need.
- Boiled Eggs
- Mayonnaise
- Dijon Mustard
- Celery
- Red Onion
- Paprika
- Parsley
- Salt and Pepper
Type of Mustard to Use for an Egg Salad Sandwich
There are 3 types of mustard I have used. My favorite for egg salad is Dijon Mustard. If you see recipes that say, “Classic Egg Salad” then that recipe is using yellow mustard.
- Yellow Mustard
- Dijon Mustard
- Whole Grain Mustard
How to make an Egg Salad Sandwich
After you dice up the ingredients and gently stir to combine all the flavors it comes down to two pieces of bread. Don’t worry you have options!
Types of Bread for an Egg Salad Sandwich
- White/Wheat Sandwich bread
- Croissant
- Various types of rolls: Kaiser Roll, Onion Roll etc.
- Rye
- Ciabatta
How to Store Leftover Egg Salad
Store leftover egg salad in a sealed airtight container and refrigerate. It will keep for 3 days. Stir the egg salad before spreading it on bread.
Other ways to enjoy Egg Salad
- Instead of bread spread on crackers.
- Low Carb? No Problem! Swap bread out for green lettuce leaves.
- Add a tablespoon size scoop to a Chef’s Salad
Easy Egg Salad Sandwich Recipe
Easy Egg Salad Sandwich Recipe
Egg Salad Sandwiches with paprika and parsley.
Ingredients
- 6 boiled eggs, diced
- 1/4 cup diced celery
- 2 tablespoons diced red onion
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and Pepper to taste
- Paprika to garnish
- Parsley, chopped to garnish
- Bread Roll, or your choice of favorite bread.
Instructions
-
Gently stir all ingredients except Paprika and Parsley until mixed well.
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Spread egg salad mixture on one slice of bread.
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Garnish top of egg salad mixture with paprika and parsley.
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Top with another slice of bread and serve.
