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Creamy Egg Salad Sandwich

A delightful combination of creamy egg salad and fresh toppings nestled between slices of crusty sourdough bread, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Lunch, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the egg salad
  • 6 large large eggs
  • 1/4 cup mayonnaise Can substitute with Greek yogurt for a lighter version.
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh dill Or 1 teaspoon dried dill.
  • Salt and pepper to taste
For assembly
  • 4 slices sourdough bread
  • Lettuce leaves (optional)
  • Tomato slices (optional)

Method
 

Preparation
  1. Place your eggs in a saucepan and cover them with water. Bring the water to a rolling boil.
  2. Once boiling, cover the pot, remove it from the heat, and let it sit for about 12 minutes.
  3. Transfer the eggs to an ice bath for about 5 minutes to stop the cooking process. Peel the eggs once they’re cool enough to handle.
  4. In a mixing bowl, chop your boiled eggs into small pieces. Add mayonnaise, Dijon mustard, fresh dill, and season with salt and pepper to taste. Mix gently until everything is well combined.
Assembly
  1. Take two slices of sourdough bread and spread the egg salad mixture generously on one slice.
  2. Top with fresh lettuce leaves and tomato slices if desired. Place the other slice of bread on top to complete your sandwich.
  3. Cut the sandwich in half, serve it on a plate, and enjoy!

Notes

To prevent sogginess, store sandwich filling separate from the bread until ready to eat. Leftovers can be stored in the refrigerator for up to 3 days.