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The Best Egg Salad Sandwich

A homemade Egg salad sandwich sliced in half and stacked, showing creamy filling between soft bread slices, ready to eat!
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  13 min

Ingredients

  • 8 large eggs, hard-boiled
  • ¼ cup mayonnaise, plus more as needed
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced chives or green onions
  • 1 teaspoon unfiltered apple cider vinegar or pickle juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 8 slices of your favorite bread or 4 croissants, halved crosswise
  • 4 large pieces of romaine lettuce

Mix-ins (Optional)

  • Minced red onion
  • Minced celery
  • Chopped fresh dill
  • Minced or grated radishes
  • Capers, drained
  • Cooked crumbled bacon
  • Minced pickles
  • Chopped Calabrian chilis
  • Hot sauce

Method

  1. Working with one egg at a time, carefully tap the rounded-bottom until it begins to crack. Tap around the egg until the peel begins to loosen. Peel the eggs. Place the peeled eggs in a large bowl.
  2. Using 2 knives, chop the eggs into pea-sized pieces. Alternatively, you can use a hard-boiled egg slicer, or a box grater to cut the eggs. Add the mayonnaise, mustard, chives, vinegar, garlic powder, paprika, salt, and pepper. Mix well to combine. Taste and adjust the flavors as needed. If desired, add in some of the mix-ins and gently mix to combine. 
  3. To make your egg salad into an egg salad sandwich, place a piece of lettuce on top of a slice of bread, dollop with ¼ of the egg salad, and top with another slice of bread. Repeat with remaining ingredients to make 3 more sandwiches.