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Egg Salad Sandwich

Print Recipe
Creamy, sharp, and ready in 15 minutes, this egg salad sandwich keeps its texture and skips the heavy deli feel. Dijon, lemon, and fresh herbs do most of the work, turning a few simple ingredients into a fast, satisfying lunch.
Prep Time 5 minutes
Cook Time 12 minutes
Servings 2

Ingredients

  • 4 large hard-boiled eggs peeled
  • 2 tbsp 30 ml mayonnaise
  • 1 tsp 5 ml Dijon mustard
  • 1 tbsp 15 ml fresh herbs, finely chopped
  • juice of 1/2 small lemon
  • 1/4 tsp 1.25 ml smoked paprika
  • kosher salt and cracked black pepper to taste
  • 2 slices thick-cut sourdough or brioche

Instructions

  • Mash the eggs in a medium bowl with a fork until you have small crumbles and a few larger pieces.
  • Stir in the mayonnaise, Dijon, lemon juice, and paprika until evenly mixed.
  • Fold in the herbs, then season with salt and pepper.
  • Toast the bread until golden.
  • Assemble by laying greens on the bread first, adding vegetables if using, spooning over the egg salad, and closing the sandwich