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Egg Salad Sandwich
Hard-cooked eggs, yellow and dijon mustard, and chives on soft white bread.
Tested time and yield
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Yield
- 4 servings
- Difficulty
- easy
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Hard-cook the eggs for 10 minutes, chill in ice water, and peel.
- 02
Chop the eggs to the desired texture. Fold with mayonnaise, both mustards, celery, chives, lemon juice, paprika, and pepper.
- 03
Season with salt to taste and chill 20 minutes if possible.
- 04
Line the bread or croissants with lettuce, add egg salad, and close.
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Allergens & dietary notes
Suits: vegetarian
Written against the ingredients as listed. Swap anything and the list changes — check the labels on what you actually buy.
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