Have you ever looked into the back of your fridge on a Saturday morning wondering what to do with a carton of eggs? The egg salad sandwich is the answer. Simple, creamy, honest — exactly what you need for a fuss-free weekend lunch.
Ingredients :
- The Eggs — The base of it all. Use them at room temperature if you can — it reduces the risk of cracking during cooking. Six eggs for four people is generous but just right.
- The Mayonnaise — Hellmann’s or Heinz, either does the job. Avoid low-fat versions — the texture becomes runny and the sandwich slides everywhere. Three good tablespoons, no more, so you don’t drown the eggs.
- Dijon Mustard — Just a teaspoon. It lifts, it binds, and it gives that slight spicy backbone that stops the salad from being flat. It’s the secret everyone forgets.
- Chives — Fresh if possible. Dried works in a pinch, but it’s less fragrant. It adds those little green flecks to the creamy yellow — beautiful to the eye and brightens the flavor.
