Why Make This Recipe
Egg salad sandwiches are a classic favorite that bring comfort and satisfaction. They are easy to make, packed with protein, and perfect for lunch or a light dinner. This amazing egg salad sandwich recipe adds a creamy texture with Greek yogurt and a tangy kick from Dijon mustard. You don’t need a lot of fancy ingredients or cooking skills to whip up this delicious sandwich.
How to Make Amazing Egg Salad Sandwich
Ingredients:
- 6 eggs
- 1/3 cup plain Greek yogurt
- 2 teaspoons Dijon mustard
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 celery stalks, minced
Directions:
- Preheat the oven to 325°F and adjust the oven rack to the middle position. Place the eggs in a muffin tin and bake for 22 to 27 minutes, depending on your desired doneness.
- While the eggs are baking, prepare an ice bath. Once the eggs are done baking, transfer them to the ice bath and allow them to sit for 5 minutes to fully cool.
- Peel and roughly chop the eggs. Place them in a large bowl. Add Greek yogurt, Dijon mustard, lemon zest, salt, pepper, and celery, and stir to combine.
- Serve the egg salad in a sandwich, lettuce cups, salad, or even as a dip.
How to Serve Amazing Egg Salad Sandwich
The amazing egg salad can be served in various ways. Use your favorite bread for a hearty sandwich or go for lettuce cups if you want a lighter option. It also works great on crackers or as a dip for fresh veggies. Add slices of tomato or pickles for extra flavor!
How to Store Amazing Egg Salad Sandwich
You can store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Make sure it’s well covered to keep it fresh. When ready to serve, give it a quick stir, and it will be as delicious as the first day.
Tips to Make Amazing Egg Salad Sandwich
- For easier peeling, try using older eggs rather than fresh ones.
- If you want extra crunch, add diced bell peppers or green onions.
- Adjust the seasoning to your taste. You can add more lemon zest or mustard for a bolder flavor.
Variation
Feel free to change the ingredients to make it your own. You can add chopped herbs like dill or parsley for a fresh touch. Substitute mayonnaise for Greek yogurt if you prefer a creamier salad.
FAQs
1. Can I use hard-boiled eggs instead of baked?
Yes, you can definitely use hard-boiled eggs in this recipe. Just boil the eggs according to your preference and follow the same mixing instructions.
2. Is this recipe suitable for meal prep?
Yes! The egg salad can be made in advance and stored in the fridge for up to 3 days. It makes for a quick meal during a busy week.
3. Can I freeze the egg salad?
It’s not recommended to freeze egg salad as the texture may change once thawed. It’s best enjoyed fresh or stored in the refrigerator.
Egg Salad Sandwich
Ingredients
Main Ingredients
- 6 pcs eggs Use older eggs for easier peeling.
- 1/3 cup plain Greek yogurt Can substitute mayonnaise for a creamier salad.
- 2 teaspoons Dijon mustard Adjust amount for a bolder flavor.
- 1/2 teaspoon lemon zest Add more for extra zing.
- 1/2 teaspoon salt To taste.
- 1/4 teaspoon black pepper To taste.
- 3 stalks celery, minced Can substitute with diced bell peppers or green onions for extra crunch.
Instructions
Cooking the Eggs
- Preheat the oven to 325°F (163°C) and adjust the oven rack to the middle position.
- Place the eggs in a muffin tin and bake for 22 to 27 minutes, depending on desired doneness.
- Prepare an ice bath and once the eggs are done baking, transfer them to the ice bath for 5 minutes.
Making the Salad
- Peel and roughly chop the eggs and place them in a large bowl.
- Add Greek yogurt, Dijon mustard, lemon zest, salt, pepper, and minced celery, then stir to combine.
Serving Suggestions
- Serve the egg salad in a sandwich, lettuce cups, salad, or as a dip, adding slices of tomato or pickles if desired.