Egg Salad Sandwich
A creamy, protein-packed Egg Salad Sandwich that’s quick, affordable, and endlessly customizable. Made with hard-boiled eggs, mustard, and mayo (or Greek yogurt), it’s a nutritious and satisfying option for any time of day. Enjoy it classic-style or dress it up with fresh veggies, avocado, or spicy flavors.
Equipment
- 1 DASH Rapid Egg Cooker – for boiling eggs
- 1 Mixing Bowl – to combine ingredients
- 1 Fork or Potato Masher – to mash eggs
- 1 Chef’s Knife – for chopping optional add-ins
- 1 Cutting Board – to prep ingredients
- 1 Airtight Container – for storing leftovers
Ingredients
- 6 large eggs hard-boiled and peeled
- 3 to 4 tablespoons mayonnaise or plain Greek yogurt, adjust to taste
- 1 teaspoon yellow mustard
- Salt to taste
- Black pepper freshly ground, to taste
- 8 slices sandwich bread white, whole grain, or preferred type
- 4 leaves lettuce optional, for added crunch
Instructions
- Prep the Eggs: Place the peeled, hard-boiled eggs in a medium mixing bowl. Use a fork or potato masher to break them down into small, crumbly pieces. You can mash them finely or leave a few chunks if you prefer texture in your salad.
- Mix in the Dressing: Add the yellow mustard and 3 tablespoons of mayonnaise (or Greek yogurt) to the eggs. Stir the mixture until it’s smooth and creamy. If you like it richer, add the remaining tablespoon of mayo. Season generously with salt and freshly ground black pepper. Taste and adjust the seasoning as needed.
- Build the Sandwiches: Lay out 8 slices of sandwich bread. Spoon a generous amount of the egg salad onto half of the slices, spreading it evenly to the edges. If using lettuce, place a leaf on top of each portion of salad before closing with the remaining bread slices.
- Serve or Store: Cut the sandwiches in halves or quarters, and serve immediately. For later use, wrap sandwiches tightly or store just the egg salad in an airtight container in the fridge.
Notes
- Storage Tip: Store leftover egg salad in a sealed container in the refrigerator for up to 5 days. Always base this on the freshness of the eggs used.
- Healthier Swap: Replace mayonnaise with plain Greek yogurt for a lighter, higher-protein option.
- Creative Add-Ins:
- Crunchy: Add finely diced celery or chopped red/green onion.
- Tangy: Mix in diced pickles or a teaspoon of pickle juice.
- Creamy: Fold in mashed avocado for added nutrients and richness.
- Spicy: Stir in red pepper flakes, a dash of hot sauce, or a spoonful of harissa.
- Serving Upgrade: Add tomato slices and crispy bacon for a BLT-style twist.
