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Lunch

Classic Egg Salad Sandwiches

Creamy egg salad with celery and chives on soft bread. A good use for the eggs you dyed and kept in the refrigerator, not the ones that went on the hunt.

⏱ 15 min (15 min prep) 🍽 Serves 6 · 1 sandwich quicklunchboxleftovers vegetariandairy free

In our collection Easter and spring dinner: menu and shopping list β†’

πŸ“… Add to my plan

ContainsEggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings
  • 8 Eggs, large, hard-cooked and peeled, kept refrigerated
  • β…“ cup Mayonnaise
  • 1 tsp Dijon-style mustard
  • 1 stalk Celery, finely chopped
  • 2 tbsp Fresh chives, snipped
  • ΒΌ tsp Table salt
  • ΒΌ tsp Ground black pepper (to taste)
  • 12 slice Sandwich bread, white, or whole wheat
  • 6 leaf Green leaf lettuce

Make it yourself

Make the mayonnaise yourself β†’ Make the sandwich bread yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: bowl, fork or pastry blender, knife.

  1. Use eggs that stayed in the refrigerator (and were out no more than 2 hours in all). FDA advises not eating eggs that were hidden or played with.
  2. Chop or mash the eggs with a fork. Stir in the mayonnaise, mustard, celery, chives, salt and pepper.
  3. Spread on 6 slices of bread, add lettuce, and top with the rest.
Make aheadMake the egg salad a day ahead and keep it cold.
β†Ί LeftoversKeep the egg salad refrigerated and eat it within 3 to 4 days, and within a week of cooking the eggs. Pack it with an ice pack.
πŸ§’ With kidsKids can peel and mash the eggs.
Gluten-free swapServe in lettuce cups.
Lighter swapUse plain Greek yogurt for half the mayonnaise.

Goes well with

πŸ₯š Hard-Cooked Eggs for Dyeing and Eating

Good to know

Fresh vs. dried herbs Table salt vs. kosher salt vs. sea salt

An original Teddy Rook Book recipe, written for our Easter and spring dinner collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.