Egg Salad Sandwich on White Bread
Why this recipe works
- Creamy but not heavy: Mayonnaise coats the chopped eggs, while Dijon and lemon keep the filling bright rather than flat.
- Fresh crunch: Finely chopped celery and spring onion add crispness and a clean bite against the soft egg and bread.
- Ready for lunch: The eggs cook quickly, and the filling comes together in one bowl once they are cooled and peeled.
Get the most out of this recipe
Make-ahead tips
- Make the filling in advance: The egg salad can be mixed ahead and kept chilled, making assembly quick when you are ready to eat.
- Keep bread and filling separate: Store the egg salad separately from the white bread to help prevent sogginess.
- Best texture on the day: For the freshest sandwich, assemble just before serving and eat the same day.
Texture tips
- For a chunkier filling: Chop the eggs more roughly so the sandwich has more defined pieces and a firmer bite.
- For a smoother filling: Chop the eggs more finely and fold gently until the mixture holds together evenly.
- Protect the bread: Chill the filling briefly before assembling if you want a neater sandwich with less moisture soaking into the bread.
Ingredient notes
- Adjust the sharpness: Add a little more lemon juice if you prefer a brighter, tangier egg salad.
- Use crisp vegetables: Fresh, finely chopped celery and spring onion give the filling its clean crunch and lift.
- Mustard choice: Dijon gives a smooth, gentle heat; whole-grain mustard makes the flavour milder and the texture more rustic.
Equipment you'll need
Ingredients
Instructions
- Put the eggs in a saucepan and cover with cold water. Bring to the boil, then simmer for 10 minutes. Lift out with a slotted spoon and cool under cold running water until easy to handle.
- Peel the eggs and chop them to your preferred texture. Finely chop the celery and spring onions. In a bowl, mix the mayonnaise and Dijon mustard with 2 tsp lemon juice, then fold in the eggs, celery and spring onions.
- Season with the black pepper and a little more lemon juice if you like it sharper. Spoon the egg salad onto the white bread and close into sandwiches. Serve straight away, or chill for 5 minutes to firm up slightly before serving.
Recipe notes
Tips
- For a cleaner slice, chill the mixed egg salad for 10 minutes before assembling the sandwiches.
- If serving later the same day, keep the filling and bread separate and assemble just before eating to prevent the bread going soggy.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a milder heat and a coarser texture.
- Replace lemon with lime for a slightly different, sharper citrus note.
Storage
- Refrigerate up to 2 days
- Store the egg salad in an airtight container in the fridge for up to 2 days. Assemble sandwiches just before serving for the best texture; if already assembled, eat within 24 hours.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Wheat
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