Name: Egg Salad Sandwich Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 6 hard boiled eggs; ⅓ cup Greek yogurt; 2 teaspoons Dijon mustard; ½ teaspoon lemon zest; ½ teaspoon salt; ¼ teaspoon black pepper; 3 celery stalks, chopped; 8 bread slices; Lettuce leaves, for serving

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Introduction

Egg salad sandwiches are a classic, creamy comfort food that’s perfect for a quick lunch or snack. This version uses Greek yogurt for a light, tangy twist that keeps the filling fresh and flavorful.

An open egg salad sandwich is shown on a wooden board with a white marbled texture background. The sandwich has two layers of plain white sandwich bread, with the top slice placed to the side. On the bottom slice, there are several curly green lettuce leaves creating a leafy, textured base layer, covering the entire slice. On top of the lettuce is a thick, uneven layer of creamy egg salad mixed with chopped celery and herbs, with visible small chunks of yellow egg yolk and white egg whites, speckled with black pepper. The overall look is fresh and slightly messy, showing a homemade feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 hard boiled eggs
⅓ cup Greek yogurt
2 teaspoons Dijon mustard
½ teaspoon lemon zest
½ teaspoon salt
¼ teaspoon black pepper
3 celery stalks, chopped
8 bread slices
Lettuce, for serving

Instructions

Step 1: Peel the hard boiled eggs and roughly chop them. Set aside.
Step 2: In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon zest, salt, and black pepper until smooth.
Step 3: Add the chopped eggs and celery to the bowl, then gently stir everything together until well combined.
Step 4: Lay lettuce leaves on 4 slices of bread. Spoon the egg salad mixture evenly over the lettuce.
Step 5: Top with the remaining bread slices to close the sandwiches. Slice in half if desired and serve immediately.

Tips & Variations

For extra flavor, add a tablespoon of chopped fresh parsley or dill to the egg salad.
Use whole grain or sourdough bread for a heartier sandwich.
Swap Greek yogurt for mayonnaise if you prefer a richer texture.
Add a dash of smoked paprika or a few drops of hot sauce for a spicy kick.

Storage

Store any leftover egg salad in an airtight container in the refrigerator for up to 2 days. Keep the bread separate to prevent sogginess. When ready to eat, assemble fresh sandwiches or enjoy the egg salad with crackers. Reheat is not recommended.

How to Serve

A double-layered egg salad sandwich features two slices of soft, golden-brown bread with a slightly crusty texture. Between the slices, there are fresh, bright green curly lettuce leaves, providing a crisp base. On top of the lettuce, a creamy, pale yellow egg salad filling is thickly spread, showing small chunks of egg white and bits of green herbs mixed in, adding texture and color contrast. The sandwich is stacked neatly and placed on a wooden cutting board, with a white marbled texture background visible below. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare egg salad in advance?

Yes, you can make the egg salad a day ahead and store it in the fridge. This allows the flavors to meld, but it’s best to keep the bread separate until serving.

How do I hard boil eggs perfectly?

Place eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat and cover the pot. Let eggs sit for 10-12 minutes before transferring to cold water to cool.