Old Fashioned Egg Salad Sandwich

Creamy, tangy, and delightfully simple, the Old Fashioned Egg Salad Sandwich is a timeless classic perfect for lunch or a light dinner. This recipe combines perfectly boiled and chopped eggs with a luscious dressing of mayonnaise, Dijon mustard, and a touch of zesty lemon juice. Finely diced celery adds crunch, while fresh chives lend a subtle oniony flavor. Nestled between slices of soft sandwich bread and crisp butter lettuce, this egg salad is elevated to a whole new level of comfort food excellence. Ready in just 22 minutes, this easy-to-make recipe is a go-to for busy weekdays or laid-back picnics. Whether served freshly assembled or chilled, it’s the ultimate old-fashioned sandwich with a modern flair!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Servings: 4

Ingredients

• 6 large eggs
• 0.33 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 0.25 cup celery (finely diced)
• 1 tablespoon fresh chives (chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 8 sandwich bread slices
• 4 butter lettuce leaves

Directions

Step 1

Place the eggs in a medium saucepan and fill with enough water to cover them by at least 1 inch. Bring the water to a rolling boil over medium-high heat.

Step 2

Once the water reaches a boil, reduce the heat to low and let the eggs simmer for 12 minutes.

Step 3

Carefully transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Gently crack the shells and peel the eggs under running water.

Step 4

Chop the peeled eggs into small pieces and transfer them to a medium mixing bowl.

Step 5

Add mayonnaise, Dijon mustard, lemon juice, diced celery, chopped chives, salt, and black pepper to the bowl with the eggs. Stir until everything is well combined and creamy.

Step 6

Taste the egg salad and adjust the seasoning, adding more salt or pepper as needed.

Step 7

To assemble the sandwiches, place a leaf of butter lettuce on 4 slices of sandwich bread. Spoon a generous amount of egg salad onto each slice with lettuce, then top with the remaining bread slices.

Step 8

Cut the sandwiches in half and serve immediately, or wrap them in parchment paper and refrigerate if making ahead.

Nutrition Facts

Serving size	987.8 grams (987.8g)

Amount per serving	% Daily Value*
Calories	1860

Total Fat 98.50g	126%
Saturated Fat 15.80g	79%
Polyunsaturated Fat 0.00g
Cholesterol 1194mg	398%
Sodium 3714mg	161%
Total Carbohydrate 188.90g	69%
Dietary Fiber 11.60g	41%
Total Sugars 19.20g
Protein 62.90g	126%

Vitamin D 240IU	1200%
Calcium 648mg	50%
Iron 13mg	73%
Potassium 1385mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 13.3%

Carbs: 39.9%