Egg Sandwich
Classic egg salad sandwich — chopped hard-boiled eggs with mayo, mustard, herbs on toasted bread. Picnic and lunch classic.
Prep Time
11 min
Cook Time
17 min
Servings
2
Calories
276 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Bread1 slices
- Egg½
- Mayo1 ½ tbsp
- Lettuce1 cups
- Tomato1 medium
- Onion½ medium
- Mayonnaise1 ½ tbsp
- Salt½ tsp
- Black Pepper¼ tsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Bread1 slices
- Egg0.5
- Mayo1.5 tbsp
- Lettuce1 cups
- Tomato1 medium
- Onion0.5 medium
- Mayonnaise1.5 tbsp
- Salt0.5 tsp
- Black Pepper0.25 tsp
Instructions
- 1
Hard-boil 6 eggs: cover with cold water, bring to boil, cover, turn off heat, sit 11 min. Plunge in ice water. Peel.
- 2
Chop eggs roughly — texture not paste.
- 3
Mix with ⅓ cup mayo + 1 tablespoon Dijon + 1 teaspoon lemon juice + 1 finely chopped celery stalk + 2 chopped scallions + ¼ cup chopped fresh dill + 2 tablespoons drained capers + salt + pepper.
- 4
Fold gently — don't overmix.
- 5
Toast 4 slices of bread (sourdough or white).
- 6
Spread egg salad on bread. Top with lettuce leaf, sliced tomato (salted). Top slice. Press gently. Slice diagonally. Eat immediately or pack for lunch.
Watch how to make Egg Sandwich
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💡 Expert Tips
- 1.11 min boil for perfect eggs.
- 2.Ice bath for easy peel.
- 3.Don't overmix. Texture matters.
- 4.Capers add brightness.
🔬 Why It Works
Egg sandwiches succeed when eggs are properly cooked (tender not rubbery), chopped not pureed, and dressed with balanced creamy-tangy mayo blend. The capers and fresh herbs elevate it.
Frequently Asked Questions
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4.7
33 home cooks rated this
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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