Creamy Egg Salad Sandwich

Let me tell you, the smell of toasted sourdough bread mingling with the rich, creamy egg salad is enough to make anyone’s mouth water. The first time I whipped up this creamy egg salad sandwich with toasted sourdough, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It takes me back to those lazy afternoons when I was knee-high to a grasshopper, sitting at grandma’s kitchen table, watching her carefully mash boiled eggs and mix in just the right amount of mayo and mustard. This recipe came to life on a rainy weekend when I was craving something quick but comforting, and honestly, it’s dangerously easy to make. My family couldn’t stop sneaking these sandwiches off the plate (and I can’t really blame them). Whether you’re packing a lunchbox, need a sweet treat for your kids, or want to brighten up your Pinterest cookie board with a savory twist, this creamy egg salad sandwich with toasted sourdough fits the bill perfectly. It’s become a staple in my kitchen, tested multiple times in the name of research, of course, and it feels like a warm hug wrapped in crusty bread. You’re going to want to bookmark this one! What sets this creamy egg salad sandwich apart? It’s all in the balance—using a touch of Dijon mustard for a subtle kick, a sprinkle of fresh chives for brightness, and mayo that’s just the right creaminess. Plus, toasting the sourdough adds that satisfying crunch and a warm, toasty aroma that makes every bite memorable. This isn’t just another sandwich; it’s a little slice of comfort food heaven that makes you close your eyes after the first bite. Whether you’re impressing guests with something simple but special or just treating yourself, this sandwich delivers every single time. Honestly, this creamy egg salad sandwich with toasted sourdough is a recipe you’re going to want in your lunch rotation. It’s simple, satisfying, and packed with flavor that comforts and delights every time. Feel free to tweak the ingredients and add your personal touch—maybe a dash of hot sauce or a handful of fresh herbs. I love this recipe because it reminds me of home and family, yet it’s quick enough for any busy day. Give it a try, and share it with friends who appreciate a seriously good sandwich, and you might just make someone’s day a little tastier. Happy munching!

Cooking Tips & Techniques for Perfect Egg Salad Sandwiches
Let’s face it—egg salad can be tricky to get just right. Here are some tips I’ve picked up after a few kitchen mishaps:
– Perfect Boiled Eggs: Overcooked eggs get that chalky yolk texture and can smell sulfurous. Timing the boil around 10-12 minutes and cooling quickly in ice water keeps the yolks creamy and bright.
– Mashing Texture: Use a fork for chunkier egg salad or a potato masher for a smoother spread. I like leaving a few bigger pieces for some bite.
– Season Gradually: Add salt and pepper little by little. It’s easier to add more than fix an over-seasoned batch.
– Toasting Bread: Toast sourdough just before assembling to avoid soggy sandwiches. A grill pan with a little butter adds a fantastic nutty aroma and golden crust.
– Multitasking: While eggs boil, chop chives and prep your bread to save time. This sandwich comes together in a snap, especially if you plan ahead.
– Storage: Keep egg salad covered tightly in the fridge to prevent drying out or absorbing other odors.
– Honestly, once you nail the balance of creamy and tangy in the egg salad and get that sourdough perfectly toasted, you’re golden every time.

Variations & Adaptations – This creamy egg salad sandwich is super flexible—here are a few ways to make it your own:
– Seasonal Twist: Add diced avocado or fresh cucumber in summer for a refreshing crunch.
– Diet-Friendly: Swap regular mayo with Greek yogurt or avocado mayo for a lighter, protein-packed option.
– Flavor Boost: Mix in a teaspoon of curry powder or smoked paprika for a warm, spicy kick.
– Allergen Adaptation: Use gluten-free sourdough bread and vegan mayo to keep this recipe allergy-friendly.
– Personal Favorite: I like adding a small handful of chopped crispy bacon or smoked salmon on occasion—trust me, it’s worth the indulgence.
– You can also swap sourdough for rye or multigrain bread for a different flavor profile, and the egg salad works beautifully as a lettuce wrap for a low-carb lunch.

FAQs:
How long do hard-boiled eggs last in the fridge?
Hard-boiled eggs with shells on last about one week refrigerated. Peeled eggs should be eaten within 3-5 days for best freshness.

Can I make egg salad ahead of time?
Yes! Egg salad tastes great made a few hours ahead or even the day before. Keep it covered and chilled until ready to serve.

What’s the best way to peel hard-boiled eggs easily?
Cooling eggs quickly in ice water after boiling helps. Gently crack and peel under running water to remove shells without damage.

Can I add other veggies to the egg salad?
Absolutely! Finely chopped celery, red onion, or pickles add crunch and flavor. Just adjust seasoning accordingly.

Is sourdough bread necessary for this sandwich?
While sourdough adds great flavor and texture, you can use any bread you like—whole grain, rye, or gluten-free options all work well toasted.

Ingredients:
6 large eggs, hard-boiled and peeled
1/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons fresh chives, finely chopped
1 teaspoon freshly squeezed lemon juice
Salt to taste (sea salt recommended)
Black pepper to taste, freshly ground
8 slices thick-cut sourdough bread, toasted
Optional: finely chopped celery
Optional: paprika for garnish
Optional: pickles or relish

Instructions:
Place 6 large eggs in a medium saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then cover the pan and remove it from heat. Let sit for 10-12 minutes for fully hard-boiled eggs. Drain the hot water and immediately transfer the eggs to an ice bath or cold water to stop cooking. Let cool for at least 5 minutes, then peel the eggs carefully. Roughly chop the peeled eggs and transfer to a mixing bowl. Use a fork or potato masher to mash until desired texture is reached. Add 1/3 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and 2 tablespoons chopped chives to the eggs. Stir gently to combine. Season with salt and freshly ground black pepper to taste. Toast 8 slices of thick-cut sourdough bread until golden and crisp. Optionally, spread a little butter on the bread before or after toasting. Spoon a generous amount of the creamy egg salad onto 4 slices of the toasted sourdough. Top with the remaining slices to create sandwiches. Optionally, sprinkle paprika or add pickle slices inside. Cut sandwiches diagonally and serve immediately while the bread is warm and crunchy.

Notes:
For a lighter version, swap half the mayo with plain Greek yogurt. Use gluten-free bread and vegan mayo for allergy-friendly options. Toast bread just before assembling to avoid sogginess. If egg salad is dry, add more mayo or lemon juice. Store egg salad covered in the fridge for up to 3 days.

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