Description
Looking for a quick breakfast or an easy lunch idea that doesn’t compromise on flavor? This Quick 10-Minute Egg Salad Sandwich is creamy, rich, and satisfying — all while being effortless to make. It’s the perfect go-to for busy mornings, last-minute meals, or healthy snacks. Made with simple pantry staples, it’s a classic comfort food that doubles as one of the best no-fuss dinner ideas too. Customize it with herbs, spices, or crunch for your own signature twist!
Ingredients
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
4 slices sandwich bread
2 to 4 lettuce leaves
Instructions
1. Boil the eggs (if not already done), then cool them in an ice bath and peel.
2. Mash the eggs in a medium mixing bowl using a fork or potato masher to your desired consistency.
3. Add mayonnaise, mustard, salt, pepper, paprika, and chives. Mix well until creamy.
4. Lay out your bread slices and add washed lettuce leaves on each.
5. Spread the egg salad evenly over the lettuce-covered bread slices.
6. Top with the second slice of bread, press gently, and cut in half. Serve immediately or wrap for later.
Notes
Use an ice bath to cool boiled eggs quickly and make peeling easier.
Always season your egg salad after tasting — eggs need a little salt to shine.
Store the egg salad separate from bread to avoid sogginess if making ahead.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwiches
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 330
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 285mg