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A neatly cut, triangular egg salad sandwich made with dark rye bread is stacked on a white plate, showcasing its layers filled with a creamy egg mixture and garnished with green herbs. The background features a blurred wooden surface.
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Egg Salad Sandwich Recipe

Prep Time30 minutes
WORK TIME10 minutes
Cuisine: World
Servings: 3 yields

Ingredients

  • Bread of your choice
  • 4 Eggs
  • 4 tablespoons Mayonnaise
  • 1½ teaspoons Dijon mustard
  • 2-3 tablespoons Green onion/chives/parsley
  • Salt to taste
  • Pepper to taste
  • Paprika to taste

Instructions

  • DIRECTIONS
    1. Place eggs in a saucepan, cover with cold water. Bring water to a boil, turn the heat off and cover, let the eggs stand for 10 minutes. Remove eggs from hot water, transfer to a bowl with cold water, let cool for 10-15 minutes. Then, peel and chop. Place chopped eggs in a large bowl.
    2. Add mayonnaise, mustard, chives/parsley/green onion, salt, pepper and paprika. Mix until well combined.
    3. Serve on your favorite bread.
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