Ingredients
Equipment
small soup pot
Mixing bowl
Cooking Instructions
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil, then cover the pan, remove it from the heat, and let the eggs stand for 10-12 minutes.
- Transfer the eggs to cold water, cool completely, then peel them.
- Chop the hard-boiled eggs and place them in a medium bowl.
- Add the mayonnaise, Dijon mustard, lemon juice, chives, parsley, salt, and black pepper.
- Gently mix until combined, keeping some larger pieces of egg for texture.
- Arrange four slices of white bread on a work surface.
- Add lettuce if using, then divide the egg salad evenly among the bread slices.
- Top with the remaining slices of white bread and gently press together.
- Cut each sandwich in half and serve immediately or refrigerate until ready to serve.
Nutrition
Notes
Cool the hard-boiled eggs completely before mixing them with the mayonnaise.
Avoid overmixing the egg salad if you prefer a chunkier texture.
Add finely chopped celery or red onion for extra crunch.
For an extra-creamy filling, mash one of the egg yolks into the mayonnaise before combining everything.
Keep prepared egg salad refrigerated and use within 3-4 days.
Avoid overmixing the egg salad if you prefer a chunkier texture.
Add finely chopped celery or red onion for extra crunch.
For an extra-creamy filling, mash one of the egg yolks into the mayonnaise before combining everything.
Keep prepared egg salad refrigerated and use within 3-4 days.