Description
This easy egg salad sandwich recipe features creamy, tangy, and flavorful egg salad made with hard-boiled eggs, mayonnaise, Greek yogurt, Dijon mustard, lemon, and a hint of smoked paprika. Mixed with onions, chives, and pickles, it’s perfect for a quick lunch or snack, served on fresh bread with crisp lettuce.
Ingredients
Scale
Egg Salad Ingredients
- 6 Large Eggs
- 1/4 cup Mayonnaise
- 2 tbsp Greek Yogurt
- 3 tsp Dijon Mustard
- 1 tsp Fresh Lemon Juice
- 1/2 tsp Lemon Zest
- 1/4 tsp Smoked Paprika
- 1/2 tsp Kosher Salt
- Black Pepper, to taste
- 1/4 cup Spanish Cooking Onion or Shallot, finely diced
- 1 tbsp Chives or Scallions, chopped
- 1 tbsp Bread & Butter Pickles, finely diced
For Serving
- Bread, sliced
- Lettuce (e.g., Romaine), tender leaves
Instructions
- Hard boil the eggs: Place the eggs in a pot, cover with cold water, and bring to a boil. Once boiling, reduce heat and simmer for 10-12 minutes. Remove eggs and cool in ice water, then peel and chop them into small pieces.
- Prepare the dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, lemon zest, smoked paprika, kosher salt, and freshly ground black pepper until smooth and well combined.
- Combine ingredients: Add the finely diced Spanish cooking onion or shallot to the dressing and mix well. Gently fold in the chopped hard-boiled eggs, chopped chives or scallions, and diced bread & butter pickles, making sure everything is evenly coated.
- Chill the egg salad: Cover the bowl with plastic wrap and refrigerate the egg salad for at least 20 minutes to let the flavors meld. Before serving, stir the salad and adjust seasoning with additional salt or pepper if needed.
- Assemble the sandwiches: Lay tender lettuce leaves on slices of bread, then scoop about 1/4 of the egg salad on top. For an open-faced sandwich, serve as is; otherwise, top with another slice of bread, press gently, and serve as a classic sandwich.
Notes
- You can substitute Greek yogurt with extra mayonnaise for a richer texture if desired.
- Use fresh herbs like dill or parsley for extra flavor variations.
- For a lower-fat option, reduce the amount of mayonnaise.
- Egg salad can be made a day ahead for convenience and better flavor integration.
- Use whole grain or sourdough bread for added texture and taste.
- Adjust the amount of pickles to suit your taste preference—more for tanginess or less for milder flavor.