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Egg salad is a classic comfort food that has graced tables and picnics across America for generations. Its creamy texture and delightful flavor make it a versatile dish that can be enjoyed on its own, spread on sandwiches, or served atop crisp greens. While it may seem simple, the quality of the ingredients and the balance of flavors are crucial in creating the perfect egg salad.

Egg Salad for Sandwiches

Discover the joy of making a Classic Creamy Egg Salad Delight with our easy recipe! Perfectly boiled eggs blend with creamy mayonnaise, Dijon mustard, and fresh veggies for a deliciously satisfying dish. Enjoy it on sandwiches, in lettuce wraps, or as a tasty dip. This egg salad not only tastes great but is packed with protein and nutrients too! Elevate your meal with this versatile recipe. #EggSalad #ComfortFood #HealthyEating #RecipeIdeas #Yum
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Ingredients
  

6 large eggs

3 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

2 stalks celery, finely chopped

1/4 cup red onion, finely chopped

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Salt and pepper to taste

Optional: lettuce leaves or sprouts for serving

Bread of choice for sandwiches (whole grain, sourdough, or your preference)

Instructions
 

Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then cover and remove from heat. Let sit for 12-15 minutes.

    Cool and Peel: After the eggs have cooked, transfer them to an ice bath or run under cold water to cool. Once cooled, carefully peel the eggs and chop them coarsely.

      Mix the Base: In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and chopped fresh dill. Mix until smooth.

        Combine Ingredients: Add the chopped eggs, celery, and red onion to the mayonnaise mixture. Stir gently to combine, ensuring the eggs are coated without becoming mushy.

          Season: Taste the mixture and add salt and pepper to your liking. Mix again to distribute the seasoning evenly.

            Chill & Serve: For the best flavor, cover the bowl with plastic wrap and refrigerate the egg salad for at least 30 minutes.

              Assemble the Sandwiches: Spread a generous amount of the egg salad on your choice of bread, adding lettuce or sprouts if desired. Top with another slice of bread, slice in half, and serve.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6 sandwiches