Creamy Egg Salad Sandwich

Egg Salad Sandwich fits into your breakfast, lunch or brunch menu. Using soft boiled egg instead of hard boiled egg gives you super creamy egg salad without adding tons of mayo.

Course Breakfast, brunch

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings sandwiches

Calories 151kcal

Author Subhasmita

Ingredients

6 large eggs
⅓ cup mayo
1 teaspoon sriracha adjust as per taste or skip all together
1 tablespoons dijon mustard
½ teaspoon garlic powder
¼ cup chopped dill
⅓ cup chopped green onion
1 stalks celery stick - chopped
Salt and pepper
Butter to spread on bread

Instructions

Boil egg for 8 minutes, peel. Mash up eggs with a fork or potato masher.
To mashed eggs, add rest of the ingredients and mix well. Check seasoning once.
Spread butter on one side of a bread slice. Keeping the butter side up, spoon 2-3 tablespoons of egg salad onto it. Butter one side of another bread and place butter side down on top.
Repeat with rest of the breads.

Notes

For the creamiest egg salad, use slightly soft-boiled eggs. Jammy egg yolk makes the salad extra creamy. If you are not a fan of jammy yolk, go for hard boiled eggs.
While Mayo gives a rich taste to the salad, to make it low-calorie, substitute half of it with Greek yogurt.
A layer of butter acts as insulation and prevents the sandwich from getting soggy. Alternatively, you can add a layer of lettuce.
If you prefer, trim the sides for a clean look.

Nutrition