The BEST Egg Salad Sandwiches Recipe
These egg salad sandwiches are the best I've ever had! One of the easiest breakfasts/lunches to make, these sandwiches are tangy, creamy, and rich.
Servings 2 sandwiches
- 4 large eggs
- 2 teaspoons mayonnaise
- 2 teaspoons sour cream
- 1 teaspoon Dijon mustard
- salt and pepper to taste
- 4 slices of sandwich bread, toasted or soft (depending on your preference) * see notes
- 1 teaspoon fresh chopped chives or scallions
Place your eggs in a medium saucepan. Fill the pan with water going about 1 inch above the eggs. Bring to a boil and reduce heat slightly to prevent having the eggs crack. Gently boil for 7 to 8 minutes. Take the eggs out of the hot water and transfer to an ice bath. Once cooled, peel and dice your eggs, and set them aside.
In a medium bowl, combine mayo, sour cream, mustard, salt, and pepper. Mix to combine. Add the eggs to the mayo mix and gently stir until combined.
Divide and spread the egg salad evenly between 2 pieces of bread. Top with chopped chives or scallions and top each sandwich with another piece of bread. Serve!
* Sandwich bread is the classic bread for egg salad sandwiches. But of course, you can use whichever bread you like best! You can use untoasted or toasted bread.