A creamy egg salad sandwich is ready in minutes and delivers rich, velvety flavor with every bite. Perfect for lunch at home, a picnic, or a quick meal on the go, this sandwich combines soft-boiled eggs, mayonnaise, and subtle seasoning for a smooth, satisfying filling that pairs beautifully with your favorite bread.
Prep
10 min
Cook
10 min
Total
20 min
Servings
2 sandwiches
Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium heat, then cover, remove from heat, and let sit for 10 minutes for fully set yolks.
Drain the hot water and transfer eggs to a bowl of ice water for 5 minutes. Once cooled, gently peel the shells.
Chop the eggs roughly, then mash lightly with a fork. Aim for a creamy texture with some small chunks for bite.
In a bowl, combine mashed eggs, mayonnaise, Dijon mustard, salt, pepper, and lemon juice. Fold in chives or spring onion until evenly mixed.
Spread the egg salad evenly over two slices of bread. Add lettuce or cucumber slices if using, then top with the remaining slices.
Cut sandwiches in half diagonally for a classic presentation and enjoy immediately, or wrap for a packed lunch.
490 kcal
Calories