Description
A heartwarming creamy egg salad sandwich perfect for lunch or gatherings, evoking cozy memories of family picnics and brunches.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons plain yogurt (preferably Greek yogurt)
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped chives (or green onions)
- Salt and pepper to taste
- 1/4 teaspoon smoked paprika (optional)
- 4 slices of bread (whole grain, sourdough, or your favorite choice)
- Lettuce leaves (for garnish)
- Slices of cucumber or tomato (optional, for added crunch)
Instructions
- Boil the eggs: Start by placing the eggs in a pot and covering them with cold water. Bring to a gentle boil, cover the pot, and let sit for 12-15 minutes.
- Cool and peel: Transfer the eggs to ice water to cool for at least 10 minutes before peeling.
- Prepare the egg mixture: In a bowl, chop the eggs, then mix with mayonnaise, yogurt, Dijon mustard, chives, salt, pepper, and smoked paprika until well combined.
- Toast the bread: Lightly toast your slices for added crunch.
- Assemble the sandwich: Spread the egg salad onto two slices of bread, top with lettuce and optional veggies, then add the remaining bread slices.
- Serve and enjoy: Serve immediately with chips, a fresh salad, or your favorite seasonal soup.
Notes
For the best results, use slightly older eggs for easier peeling. Customize seasoning to your taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Boiling and Mixing
- Cuisine: American