The Only Egg Salad Sandwich Recipe You Need

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread is more nutritious.

In a large pot, add water and bring to the boil, ensuring about one inch of water above the eggs.

Carefully lower the cold eggs into the pot and boil for 30 seconds. Cover and reduce heat to a gentle simmer, cooking for 9-11 minutes.

Transfer eggs to ice water for 5 minutes. Crack and peel under running water, starting at the wide end.

Coarsely chop eggs into chunky pieces.

In a large bowl, whisk together mayonnaise, Dijon, and lemon juice until smooth. Add salt, pepper, paprika, and cayenne. Taste and adjust seasoning.

Fold in chopped eggs, celery, spring onion, and parsley until just combined. Taste and adjust with more lemon or mustard if needed.

Optional: Cover and refrigerate for 20-30 minutes to let flavors marry.

Lay out 4 slices of bread. Add lettuce leaves to 2 slices to prevent sogginess. Spoon a generous ½ cup of egg salad per sandwich and spread evenly. Top with remaining bread slices.

Slice and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens