Egg Salad Sandwich
This flavorful egg salad sandwich is one of my all-time favorites—simple, delicious, and perfect for any meal!
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 1 teaspoon mustard, yellow or Dijon
- ¼ teaspoon celery seed
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ¼ cup green onion, diced
- 2 tablespoons shallot, finely chopped (optional, for garnish)
- bread of your choice, for serving (like croissants, sandwich bread, etc.)
Instructions
- Place the eggs in a single layer in a large pot. Fill the pot with water until it is about ½ inch above the eggs.
- Bring the water to a boil. Then, cover the pot and remove it from the heat. Let the eggs sit in the hot water for 14 minutes. Meanwhile, prepare a large bowl with ice water.
- When the eggs are finished, use a slotted spoon to transfer them to the ice water bath. Let them cool for 1–2 minutes, then peel them under water. Pat the peeled eggs dry with a paper towel and chop them into small pieces.
- Add the chopped eggs to a large mixing bowl. Stir in the mayonnaise, mustard, celery seed, paprika, kosher salt, black pepper, and green onion until evenly combined.
- Scoop about 1 cup of egg salad onto your choice of bread or croissant. Add optional toppings such as lettuce or tomato, if desired.