Creamy Egg Salad Sandwich Recipe Perfect for Easy Toasted Sourdough Lunch
Make your next lunch simple and satisfying with this creamy egg salad sandwich on toasted sourdough. Packed with flavor from Dijon mustard and chives, it’s a quick 22-minute meal idea that’s hard to beat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Lunch, Sandwiches
- Method: Boiling, Assembling
- Cuisine: American
- Diet: Vegetarian
Ingredients
6 large eggs, hard-boiled and peeled
1/3 cup mayonnaise (Hellmann’s recommended)
1 teaspoon Dijon mustard
2 tablespoons fresh chives, finely chopped
1 teaspoon freshly squeezed lemon juice
Salt to taste (kosher salt recommended)
Black pepper to taste, freshly ground
8 slices thick-cut sourdough bread, toasted
Optional: finely chopped celery
Optional: paprika for garnish
Optional: pickles or relish
Instructions
Boil Eggs: Place eggs in a saucepan, cover with cold water. Bring to a boil, then cover, remove from heat, and let sit 10–12 minutes.
Cool & Peel: Drain and place eggs in an ice bath. Cool for 5 minutes, then peel.
Chop Eggs: Roughly chop peeled eggs and mash to desired consistency.
Mix Salad: Add mayo, Dijon mustard, lemon juice, and chives. Stir gently. Season with salt and pepper.
Toast Bread: Toast sourdough slices until golden (butter optional).
Assemble Sandwiches: Spoon egg salad onto 4 slices, top with remaining slices. Add paprika or pickles if desired.
Serve: Cut diagonally and serve warm.
Notes
You can add finely chopped celery for extra crunch.
Optional garnish: sprinkle paprika or add pickles for more zing.
Chill the egg salad for 20 minutes before serving for a cooler texture.
