Egg Salad Sandwich (Creamy & Simple)

Prep: 10 minutes | Cook: 10 minutes | Total: 20 minutes | Serves: 4
Best For: school lunches, quick meals, light dinners

A Simple Lunch That Never Goes Out of Style

Egg salad sandwiches are a timeless favourite for a reason. They’re affordable, easy to make, and use ingredients most families already have on hand. This version is extra comforting thanks to a small knob of butter, giving the filling a smooth, mellow flavour that both kids and adults love.

Perfect for lunchboxes, busy afternoons, or light dinners, this is one of those recipes that brings comfort through simplicity and makes everyday meals feel taken care of.

Ingredients for Egg Salad Sandwich

• 6 eggs

• ¼ cup mayonnaise

• 1 small knob of butter, softened

• Salt, to taste

• Black pepper, to taste

• 8 slices sandwich bread

Optional

• Chopped chives or spring onion

• Lettuce leaves

• Paprika for sprinkling

Step-by-Step Instructions

1. Boil the eggs in a saucepan of water for 10 minutes until hard-boiled.

2. Cool and peel the eggs, then chop roughly.

3. Mix eggs, mayo, and butter in a bowl until creamy but still slightly chunky.

4. Season gently with salt and pepper.

5. Spread onto bread and add optional lettuce if desired.

6. Serve immediately or refrigerate until needed.

Helpful Tips

• Use softened butter so it blends smoothly.

• Mash lightly for a chunkier texture.

• Best eaten fresh but keeps well for up to 24 hours refrigerated.

Why This Recipe Works

• Butter adds richness without overpowering

• Simple, familiar flavours for all ages

• Budget-friendly and quick

• Perfect for everyday lunches

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