If you are looking for a simple, satisfying meal that comes together in a flash, this Quick 10-Minute Egg Salad Sandwich Recipe is your new best friend. It takes humble hard-boiled eggs and transforms them with creamy mayonnaise, a touch of Dijon mustard, and a hint of paprika into a classic comfort food that’s bursting with flavor and texture. Whether you need a wholesome lunch or a quick snack, this recipe delivers a delicious, easy-to-make option that feels homemade and fresh every single time.
Ingredients You’ll Need
Whipping up this Quick 10-Minute Egg Salad Sandwich Recipe is all about straightforward ingredients that each play an important role. From creamy mayonnaise that binds everything together to crisp lettuce adding freshness, every component enhances the final taste and texture in a delightful way.
- 4 large eggs: Hard-boiled for a protein-packed creamy base that’s both nutty and mild.
- 3 tablespoons mayonnaise: Adds richness and smoothness to bring the salad together beautifully.
- 1 teaspoon Dijon mustard (optional): Offers a subtle tang that lifts and balances the creaminess with a bit of zest.
- 0.25 teaspoon salt: Essential for enhancing all the flavors, making everything pop.
- Freshly ground black pepper: Adds a faint heat and depth to the salad’s flavor profile.
- 0.5 teaspoon paprika (optional): Provides a lovely smoky hint and a touch of color, creating visual appeal.
- 1 teaspoon chopped chives or green onions: Brings a light, fresh bite and just the right amount of crunch.
- 4 slices sandwich bread: The foundation holding your sandwich together, ideally soft but sturdy enough to contain the filling.
- 2 to 4 lettuce leaves: Adds crispness and a refreshing contrast to the creamy egg salad.
How to Make Quick 10-Minute Egg Salad Sandwich Recipe
Step 1: Boil the Eggs
Start by placing your eggs in a pot and covering them with water at least an inch above the eggs. Bring the water to a rolling boil, then turn off the heat and cover the pot tightly. Let the eggs sit undisturbed for 9 to 12 minutes to ensure they are perfectly hard-boiled. Afterwards, transfer them to an ice bath to cool quickly—this trick makes peeling a breeze and keeps the yolks creamy and tender inside.
Step 2: Mash the Eggs
Once cooled and peeled, pop the eggs into a mixing bowl. Grab a fork or potato masher and gently mash them, deciding between chunky bites or a smoother consistency. This texture sets the stage for your egg salad’s personality, so take a moment to get it just the way you like it!
Step 3: Combine Ingredients
Pour in the mayonnaise, add Dijon mustard if you’re using it, then sprinkle salt, pepper, paprika, and chopped chives over your mashed eggs. Stir everything together until creamy, perfectly blended, and well seasoned. Don’t forget to taste and tweak the salt and pepper—you want each bite to sparkle with balanced flavor.
Step 4: Assemble Your Sandwich
Lay out your slices of sandwich bread and place lettuce leaves on each as a crisp barrier and fresh contrast. Next, spoon a generous mound of the egg salad on top. Spread it evenly so every bite delivers creamy, herby richness balanced by the crunch of lettuce.
Step 5: Complete the Sandwich
Top with the remaining bread slices and press down gently. For that classic look and easier eating, slice the sandwich in half diagonally or down the middle. Now your Quick 10-Minute Egg Salad Sandwich Recipe is ready to be devoured—fresh, flavorful, and utterly irresistible!
How to Serve Quick 10-Minute Egg Salad Sandwich Recipe
Garnishes
Adding a few garnishes can brighten up your sandwich wonderfully. A pinch of extra paprika on top, a few sprigs of fresh herbs like dill or parsley, or even thinly sliced radishes add color and a burst of unexpected freshness that elevates your egg salad experience.
Side Dishes
This sandwich pairs beautifully with simple sides such as crunchy pickles, lightly salted kettle chips, or a crisp garden salad. Fresh fruits like grapes or apple slices also make a refreshing contrast, adding a hint of natural sweetness alongside the creamy sandwich.
Creative Ways to Present
Why not experiment by serving the egg salad open-faced on toasted artisan bread, or scoop the mixture into crisp endive leaves for a gluten-free twist? Wrapping the classic filling in a warm pita pocket or stuffing it into an avocado half can also bring excitement to this beloved sandwich.
Make Ahead and Storage
Storing Leftovers
Keep any leftover egg salad in an airtight container in the refrigerator for up to 3 days. Make sure to cover it tightly to prevent it from absorbing any refrigerator odors and to keep that creamy texture just right.
Freezing
Freezing egg salad is not recommended because the mayonnaise can separate and change texture upon thawing, resulting in a watery or grainy consistency. It’s best enjoyed fresh within a few days after preparation.
Reheating
This recipe is best served cold or at room temperature, so avoid reheating. If you want a warmer sandwich, toast the bread before assembling or heat the bread separately, then add the chilled egg salad to keep its perfect creamy texture.
FAQs
Can I make this recipe without mayonnaise?
Yes! You can substitute mayonnaise with Greek yogurt or mashed avocado for a lighter or more nutritious twist. Keep in mind it will alter the flavor profile slightly but still yield a tasty egg salad.
How long do the hard-boiled eggs last in the fridge?
Hard-boiled eggs, when peeled and stored properly in the refrigerator, can last up to one week. For this recipe, it’s always best to use fresh eggs to achieve optimum flavor and texture.
What’s the best type of bread to use for this sandwich?
Classic sandwich bread works perfectly, but you can also try whole grain, sourdough, or rye bread depending on your flavor preference. Just be sure the bread is sturdy enough to hold the creamy filling without becoming soggy.
Can I add other ingredients to my egg salad?
Absolutely! Chopped celery for crunch, a splash of pickle juice for tang, or a sprinkle of paprika all jazz up the basic egg salad. Feel free to customize it to your liking while keeping the core simplicity intact.
Is this sandwich suitable for meal prep?
It certainly is. The Quick 10-Minute Egg Salad Sandwich Recipe can be made ahead, but it’s best to assemble the sandwich right before eating to keep the bread from getting soggy and enjoy maximum freshness.
Final Thoughts
There is something deeply comforting and satisfying about a well-made egg salad sandwich, especially when it comes together as quickly as this Quick 10-Minute Egg Salad Sandwich Recipe. It’s a timeless classic with a fresh, creamy twist that’s perfect anytime you want a fuss-free meal that tastes like a little hug on a plate. I can’t wait for you to try this recipe and make it your own signature go-to lunch!
Print
Quick 10-Minute Egg Salad Sandwich Recipe
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 1 sandwich
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Quick 10-Minute Egg Salad Sandwich is a simple, protein-packed meal perfect for breakfast, lunch, or a quick snack. Featuring creamy hard-boiled eggs mixed with mayonnaise, Dijon mustard, and a blend of seasonings, sandwiched between fresh lettuce and soft bread slices, this recipe delivers a deliciously satisfying and easy-to-make sandwich ready in minutes.
Ingredients
Egg Salad
- 4 large eggs, hard-boiled and peeled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (optional)
- 0.25 teaspoon salt
- Freshly ground black pepper to taste
- 0.5 teaspoon paprika (optional)
- 1 teaspoon chopped chives or green onions
Sandwich
- 4 slices sandwich bread
- 2 to 4 lettuce leaves
Instructions
- Boil the Eggs: If your eggs aren’t already boiled, start by placing them in a pot of water. Cover the eggs with water, making sure there’s at least an inch above the eggs. Bring the water to a rolling boil, then turn off the heat and cover the pot. Let the eggs sit for about 9-12 minutes—this will ensure they’re hard-boiled. Once done, transfer the eggs to an ice bath; this cooling method makes peeling super easy and quick.
- Mash the Eggs: Once the eggs have cooled sufficiently, peel them and place them in a medium-sized mixing bowl. Using a fork or potato masher, mash the eggs to your desired consistency. You may want some larger pieces for texture or mash them completely for a creamier egg salad. This step sets the foundation for the flavor profile of your sandwich!
- Combine Ingredients: Now it’s time to add flavor! To the mashed eggs, add mayonnaise, Dijon mustard if you’re using it, salt, black pepper, paprika, and chopped chives. Mix thoroughly until everything is well combined and has a creamy texture. Taste your egg salad mixture and adjust the seasoning if needed; remember, a touch of salt can really enhance the eggs’ flavor.
- Assemble Your Sandwich: Next, lay out your sandwich bread slices on a clean surface. Place washed lettuce leaves on each slice to add crunch and a refreshing bite. Then, spread the egg salad evenly over the lettuce-covered bread. For the best results, spoon a generous amount of the mixture on each slice to ensure every bite is packed with flavor.
- Complete the Sandwich: Finally, take the second slice of bread and gently press it down on top of the egg salad. For a preferred aesthetic cut, slice the sandwich in half. Your Quick 10-Minute Egg Salad Sandwich is ready to enjoy immediately, or you can wrap it up for a meal later.
Notes
- For easier peeling, cool the eggs immediately after boiling in an ice bath.
- Dijon mustard is optional but adds a nice tangy flavor.
- Use fresh chives or green onions for the best taste.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Add a pinch of paprika to enhance the color and give a subtle smoky taste.
- Serve immediately or refrigerate the egg salad separately for up to 2 days.
