Classic Creamy Egg Salad Sandwich

Ingredients

• 6 large eggs
• 4 slices sandwich bread
• 3 tablespoons mayonnaise
• 1 celery stalk, finely diced
• 1 tablespoon fresh dill, chopped
• Salt, to taste
• Black pepper, to taste

Instructions

Step 1: Cook the Eggs

1. Place the eggs in a saucepan and cover with water.
2. Bring to a boil over medium-high heat.
3. Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
4. Transfer the eggs to cold water and let them cool completely.

Step 2: Prepare the Egg Salad

1. Peel the eggs and chop them into small pieces.
2. Place the chopped eggs in a mixing bowl.
3. Add the mayonnaise, diced celery, and chopped dill.
4. Season with salt and black pepper.
5. Gently mix until everything is evenly combined and creamy.

Step 3: Assemble the Sandwich

1. Lay out the bread slices on a clean surface.
2. Divide the egg salad mixture between two slices.
3. Spread evenly, making sure the filling reaches the edges.
4. Top with the remaining bread slices.

Step 4: Serve

1. Cut each sandwich in half.
2. Sprinkle with a little extra dill if desired.
3. Serve immediately or chill for 15 minutes before serving.

Nutritional Benefits

• Eggs provide high-quality protein.
• Celery adds fiber and crunch.
• Dill contains antioxidants and adds fresh flavor.
• A filling meal that helps keep you satisfied.

Q&A

Q: Can I make egg salad ahead of time?
A: Yes, store it in an airtight container in the refrigerator for up to 3 days.

Q: Can I use Greek yogurt instead of mayonnaise?
A: Yes, Greek yogurt is a lighter alternative and adds extra protein.

Q: What bread works best?
A: Whole wheat, sourdough, or classic sandwich bread all work well.

Q: Can I add other vegetables?
A: Yes, chopped green onions, cucumbers, or bell peppers are great additions.