Description

This easy egg salad sandwich recipe combines perfectly boiled eggs with a creamy mixture of mayonnaise, Greek yogurt, Dijon mustard, and zesty lemon for a refreshing twist. Enhanced with smoked paprika, fresh chives, pickles, and a touch of onion, this classic comfort food is simple to prepare and perfect for a quick lunch or light dinner. Serve it on your favorite bread with crisp lettuce for a satisfying meal.

Ingredients

Scale

Egg Salad

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, as needed)
Lettuce (such as Romaine, tender leaves)

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Instructions

Hard Boil Eggs: Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 10-12 minutes. Drain and transfer eggs to an ice bath to cool. Peel the eggs and chop them roughly once cooled.
Prepare Dressing: In a medium mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, lemon zest, smoked paprika, kosher salt, and several grinds of black pepper until smooth and evenly combined.
Combine Ingredients: Stir the finely diced Spanish cooking onion (or shallot) into the dressing. Gently fold in the chopped eggs, chopped chives (or scallions), and diced bread & butter pickles until everything is well incorporated but eggs still hold some texture.
Chill Egg Salad: Cover the bowl with plastic wrap and chill in the refrigerator for 20 minutes. After chilling, stir the mixture again, then season with additional salt and pepper to taste.
Assemble Sandwiches: Lay out slices of bread and top one slice with a few crisp leaves of lettuce. Spoon about one-quarter of the egg salad on top of the lettuce. For an open-faced sandwich, serve just like this. For a traditional sandwich, place another slice of bread on top and gently press to close.

Notes

For perfectly cooked hard-boiled eggs, use older eggs and ensure rapid cooling in an ice bath to make peeling easier.
You can substitute Greek yogurt with sour cream for a richer flavor.
Pickles add a nice tang and crunch, but you can omit or swap with capers if desired.
This egg salad can be made a day ahead to let the flavors meld.
Serve on toasted bread for added texture and warmth.
Adding a sprinkle of fresh dill or parsley can enhance freshness.