This recipe for our favorite classic egg salad sandwich was originally published way back in 2010 (yes I’ve been posting for over a decade!). I’ve refreshed it with a photo and a few slight modifications (most notably a link to my new method of hard-boiling eggs by steaming them). My husband loves egg salad- especially with a dusting of paprika- and every one of my kids will eat this without a fuss which is always a victory!

Because egg salad is all about the eggs, I think you should keep it simple. This is how egg salad should be done: gently chunked eggs, light on the mayonnaise (notice I’ve included a lighter alternative), chives for kick, and a splash of lemon to freshen it up.  Serve it piled high on toasted whole wheat over a slice of smooth butter lettuce.

Egg Salad Sandwich

INGREDIENTS

8 large eggs
1/4 cup mayonnaise (or part mayo and part plain Greek yogurt)
fresh chives, chopped
squeeze of fresh lemon juice (about 1/2 tsp.)
salt and pepper, to taste
paprika, to garnish (optional)
white or whole wheat bread, lightly toasted
butter lettuce leaves

DIRECTIONS

1. Place the eggs in a large pot and cover with cold water. Place over high heat and bring to a boil. Immediately remove from the heat, cover, and let sit 10 minutes undisturbed. Remove the eggs from the water and rinse in cold water or set in a bowl full of ice water until cooled. Crack and peel each egg and place in a medium sized bowl. *OR try this steaming method which has become new my favorite!

2. Add the mayonnaise and a splash of lemon juice. Mash with a fork into bite-size chunks. Stir in the chives. Season to taste with salt and pepper. Refrigerate until ready to serve.

3. To assemble the sandwich, place lettuce on one slice of the toasted bread. Top with some of the egg salad mixture, sprinkle with paprika (optional), then the second slice of bread. Repeat with the remaining sandwiches. Slice and serve. 

Makes 4 sandwiches.

(Adapted from 101 Cookbooks)