Egg Salad Sandwich Recipe – My Go-To Lazy Lunch

Okay, so maybe “gourmet” isn’t the first word that comes to mind with egg salad, but hear me out. This isn’t your grandma’s sad, soggy egg salad (sorry, Grandma!). This is the egg salad that got me through college finals, rainy Sundays, and approximately one million lunch breaks.

It’s so easy it’s almost embarrassing, but the flavor is seriously on point. I’ve tried all sorts of fancy variations with chopped celery and red onion and whatnot, but honestly, this simple version is the absolute best.

Pro-tip: Make a big batch of the egg salad on the weekend and you’ve got lunch sorted for a few days. Just grab some bread and you’re good to go. Seriously, it’s a lifesaver.

What You’ll Need

Egg Salad Mixture:

• 6 large hard boiled eggs, peeled (I usually boil a dozen at a time and keep them in the fridge for quick snacks)
• 3-4 Tablespoons mayonnaise (or Greek yogurt, if you’re feeling healthy-ish)
• 1 teaspoon yellow mustard (Dijon works too, but I like the classic yellow)
• Salt and pepper, to taste (don’t be shy with the pepper!)

Other:

• 8 slices Sandwich bread (whatever kind you like, honestly)
• Lettuce (optional, I usually skip it)

Steps

1. Mash those eggs in a bowl. I like to use a fork for a slightly chunkier texture, but you can use a potato masher if you prefer it smoother.
2. Add the mustard, mayonnaise (or Greek Yogurt), salt, and pepper. Mix it all up really well.
3. Taste test! This is important. Add more mayo, mustard, salt, or pepper until it’s perfect for you.
4. Take two slices of bread and add a generous spoonful (or two, let’s be real) of the egg salad mixture in between.
5. Repeat until you’ve made about 4 sandwiches.

Substitutions That Actually Work

• Honestly, store-bought sauce works fine here if you’re really short on time. Just mix it with the mashed eggs and you’re done.
• Avocado instead of mayo makes it extra creamy.

Making It Diabetes-Friendly

• Use Greek yogurt instead of mayo.
• Skip the bread and eat the egg salad with celery sticks or lettuce wraps.

Tips & Storage

• Store leftover egg salad in an airtight container in the refrigerator for up to 5 days (but it probably won’t last that long!). The freshness really depends on how fresh your eggs were to start with, though. So, you know, use your best judgment.
• Boiling the eggs ahead of time saves a ton of time. I usually boil a batch on Sunday and keep them in the fridge for the week. Perfect for quick lunches!