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.
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Servings: 2 sandwiches
Ingredients
- 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
Instructions
- 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!
Notes
* 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.
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