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Egg Salad Recipe

A classic, creamy egg salad served on toasted whole wheat bread, perfect for a quick and satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh chives finely chopped
  • 1/4 cup celery finely chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp paprika
Serving
  • 4 slices whole wheat bread
  • 4 leaves lettuce optional

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Slotted spoon
  • Knife
  • Toaster

Method
 

Cooking Eggs
  1. Place eggs in a saucepan, cover with water by 1 inch, and bring to a boil.
  2. Remove from heat, cover, and let stand for 12 minutes.
  3. Transfer eggs to an ice bath for 5 minutes.
  4. Peel the eggs under running water.
Assembly
  1. Coarsely chop the eggs, leaving some chunks for texture.
  2. In a bowl, mix mayonnaise, mustard, chives, celery, salt, and pepper.
  3. Gently fold in the chopped eggs until coated.
  4. Toast the bread slices until golden brown.
  5. Layer lettuce and a generous portion of egg salad onto the toast.
  6. Top with remaining bread, cut, and serve.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Use older eggs for easier peeling and avoid overmixing to keep a nice texture.