Egg Salad Sandwich Recipe

👩‍🍳 Instructions:

1. Cook the Eggs:

1. Place eggs in a saucepan and cover with cold water.
2. Bring to a boil, then reduce heat and simmer 10–12 minutes.
3. Drain and transfer eggs to ice water to cool. Peel once cool.

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2. Prepare the Egg Salad:

1. Chop the eggs roughly or mash with a fork.
2. In a bowl, mix eggs with mayonnaise, Dijon mustard, celery, pickles, salt, and pepper.
3. Taste and adjust seasoning as needed.

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3. Assemble the Sandwich:

1. Spread the egg salad evenly on a slice of bread.
2. Top with lettuce or spinach, if using.
3. Cover with the second slice of bread and cut in half.

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💛 Ashley’s Tips:

• For creamier egg salad, add a little more mayonnaise or a dollop of Greek yogurt.
• Add a pinch of paprika or fresh herbs (chives, dill, parsley) for extra flavor.
• Make ahead: Egg salad keeps in the fridge for up to 3 days, perfect for meal prep.

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If you want, I can also give you a quick 5-minute no-cook egg salad version — perfect for when you want it fast and easy!