Name: Classic egg salad sandwiches
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 large large eggs; ⅓ cup mayonnaise; 2 tsp Dijon mustard; 1 stalk celery, washed and finely diced; 1 tbsp fresh chives, washed and sliced; 1 tsp lemon juice; ¼ tsp fine salt; ¼ tsp ground black pepper; 8 slices whole wheat sandwich bread; 4 large leaves lettuce leaves, washed and dried

Classic egg salad sandwiches

Hard-boiled eggs, celery and a little Dijon make a creamy sandwich filling with a fresh crunch. This recipe starts with raw eggs and includes their cooking and cooling time.

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Hard-boil the eggsPlace eggs in a single layer in a saucepan and cover with about 1 inch (2.5 cm) of cold water. Bring to a full boil. Cover, remove from the heat and leave for 12 minutes. The whites and yolks should be firm throughout.
02Cool and peelTransfer eggs with a slotted spoon to ice water for at least 5 minutes, until cool enough to handle. Peel and chop.
03Fold in the dressingMix mayonnaise, Dijon, lemon juice, salt and pepper. Fold in chopped eggs, celery and chives, keeping some pieces of egg intact.
04Build four sandwichesLay lettuce on four bread slices, divide egg salad over them and top with the remaining bread. Serve promptly, or refrigerate the filling until assembling.

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A few useful notes

The cook estimate includes bringing the water to a boil and the covered, off-heat egg cooking time; the separate 5-minute wait is the ice bath.

Dry the lettuce before assembling to keep the bread from becoming soggy.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can sizes refer to unopened contents; drain and rinse where directed.

Classic egg salad sandwiches

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.