Easy Egg Salad Sandwich Recipe

Have leftover Easter eggs? Making this Easy Egg Salad Sandwich recipe is one of the best ways to use them!

When I was a kid, we had egg salad sandwiches ALL THE TIME. No doubt it’s because a dozen eggs were inexpensive and with my parents having many mouths to feed, eggs were a great way to stretch the budget.

As an adult, egg salad sandwiches have continued to be one of my favorites, but I only eat them a couple times a year. Most often, we have them shortly after Easter because of having leftover Easter eggs.

We make our Easy Egg Salad Sandwich recipe very simply. There are lots of creative ingredients you can add to egg salad (bacon, avocado, and more), but we keep it nice and easy: hard-boiled eggs, mayonnaise, salt and pepper, a bit of mustard, and a sprinkle of paprika. Sometimes we do change it up a leave out the mustard and paprika, but we do like the extra flavor that this gives. If we have pickle relish on hand, we might add that, but only occasionally.

All of the ingredients are mixed up in a bowl and it’s ready to go.

The Easy Egg Salad Sandwich recipe mixture is divided among 4 slices of bread — toasted or untoasted — and then topped with another slice of bread to make the sandwich. Now, if you are a mayonnaise fan, you can spread some additional mayonnaise on your bread before adding the egg salad, but I usually skip this.

Easy Egg Salad Sandwich Recipe

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Easy Egg Salad Sandwich Recipe

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• Yield: 4 sandwiches

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Description

Have leftover Easter eggs? Making this Easy Egg Salad Sandwich recipe is one of the best ways to use them!

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Ingredients

8 large hard-boiled eggs (peeled)

1/2 teaspoon salt

1/2 cup mayonnaise

1 teaspoon mustard

1/4 teaspoon paprika

salt & pepper, to taste

8 slices bread (toasted or untoasted)

optional: extra mayonnaise for bread

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Instructions

Dice hard-boiled eggs. In a medium to large bowl, combine the egg, mayonnaise, mustard, and paprika. Season with salt and pepper, to taste.

If desired, spread a small amount of additional mayonnaise onto each slice of bread (this is optional). Divide mixture on one side of 4 pieces of bread (on top of additional mayo if you did this). Top mixtures with a slice of bread on each. Serve.

Notes

Also great served on romaine lettuce or salad mix, used in a wrap, or eaten with crackers.

• Category: Sandwiches
• Cuisine: American

Nutrition

• Serving Size: 4

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