Lunch
Egg Salad Sandwich
Prep
5 Minutes
Cook
12 Minutes
Creamy, sharp, and ready in 15 minutes, this egg salad sandwich keeps its texture and skips the heavy deli feel. Dijon, lemon, and fresh herbs do most of the work, turning a few simple ingredients into a fast, satisfying lunch.
Ingredients
- 4 large hard-boiled eggs, peeled 2 tbsp (30 ml) mayonnaise 1 tsp (5 ml) Dijon mustard 1 tbsp (15 ml) fresh herbs, finely chopped juice of 1/2 small lemon 1/4 tsp (1.25 ml) smoked paprika kosher salt and cracked black pepper, to taste 2 slices thick-cut sourdough or brioche
Instructions
- 1Mash the eggs in a medium bowl with a fork until you have small crumbles and a few larger pieces. Stir in the mayonnaise, Dijon, lemon juice, and paprika until evenly mixed. Fold in the herbs, then season with salt and pepper. Toast the bread until golden. Assemble by laying greens on the bread first, adding vegetables if using, spooning over the egg salad, and closing the sandwich
Best Served With
pickles, a green salad, or kettle chips
Cook's Note
Start the eggs in cold water, bring to a boil, then cover and let them cook off the heat; after cooking, plunge them into an ice bath for at least 10 minutes, this shock stops the cooking, prevents chalky yolks, and makes the shells easy to peel.
Why This Recipe Works
Chunky eggs maintain a soft texture without being heavy. Lemon and Dijon cut through the richness, while herbs brighten the filling without adding extra work.
Make It Yours
Swap mayonnaise for plain Greek yogurt for a tangier, lighter version. Use chives, dill, or parsley depending on what you have. Replace lemon juice with a teaspoon of pickle brine for a deli-style edge. Add diced celery or red onion for crunch. Add hot sauce or finely diced jalapeño for heat. Serve it with arugula or butter lettuce, or skip the bread and make lettuce wraps.