How long can I store Classic Egg Salad Sandwich?

The egg salad filling can be stored in an airtight container in the refrigerator for 3-5 days. If you find that the salad has become watery or has lost its color, it’s time to discard it. It’s always best to assemble the sandwich fresh to maintain the best texture.

Can I make a Classic Egg Salad Sandwich without mayonnaise?

Yes, if you're looking for a lighter or dairy-free version, you can swap mayonnaise with Greek yogurt, vegan mayo, or avocado. These alternatives provide a creamy texture while offering a slightly different flavor profile.

Can I add other ingredients to the egg salad for more flavor?

Absolutely! You can customize your egg salad with various mix-ins such as diced celery, green onions, pickles, or even bacon for an extra crunch. For those who enjoy a bit of heat, adding a dash of hot sauce or cayenne pepper can spice things up.

Classic Egg Salad Sandwich: A Delicious and Easy Recipe

Description

This Classic Egg Salad Sandwich is a simple yet delicious recipe that is perfect for a quick lunch or snack. Made with creamy mayonnaise, tangy mustard, and seasonings, this sandwich is satisfying and easy to make. The combination of hard-boiled eggs and the rich, smooth filling is a crowd-pleaser. Serve it on bread, croissants, or a wrap for a versatile and tasty meal.

Ingredients

Scale

9 large eggs
1/4 cup mayonnaise
1 tablespoon mustard
1/8 teaspoon salt (to taste)
1/8 teaspoon pepper (to taste)
1/2 teaspoon garlic powder (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Start by boiling your eggs. Place them in a pot of water, bring it to a boil, then cover and remove from heat. Let them sit for about 10 minutes.
Once the eggs are cool enough to handle, peel off the shells and add them to a large mixing bowl.
Use a fork to mash the eggs into smaller pieces.
Add the mayonnaise and mustard to the bowl, mixing thoroughly to coat the eggs evenly.
Season the egg salad with salt, pepper, and garlic powder to taste.
Spread the egg salad onto your choice of bread, croissants, or wraps and serve immediately.

Notes

For a lighter version, replace mayonnaise with Greek yogurt or vegan mayo.
Store leftover egg salad in an airtight container for 3-5 days in the fridge.
If the egg salad becomes watery, it may be time to discard it.
For more flavor, add diced celery, green onions, or fresh herbs like dill or parsley.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Sandwich
Method: Boiling, Mixing
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 282 kcal
Sugar: 1g
Sodium: 386mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 16g
Cholesterol: 480mg