Big Batch Egg Salad Sandwich
Ingredients:
- 16 large eggs
- 1 cup mayonnaise (adjust to your creaminess preference)
- 2 tablespoons yellow mustard (or Dijon, for more tang)
- 1/2 cup finely chopped celery (about 2 stalks)
- 1/4 cup finely chopped red onion (or green onions)
- 1 tablespoon chopped fresh dill (optional, or 1 tsp dried dill)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika (optional)
- Salt and black pepper, to taste
For Assembly:
- 16 slices sandwich bread (8 sandwiches)
- Lettuce leaves (optional, adds crunch)
- Tomato slices (optional)
- Bread types: white, wheat, rye, sourdough, or croissants
Instructions:
1. Boil the Eggs:
- Place eggs in a large pot and cover with cold water.
- Bring to a boil, then cover and remove from heat.
- Let sit for 12 minutes, then transfer eggs to an ice bath.
- Peel once cool.
2. Chop the Eggs:
- Roughly chop the eggs. For a creamier texture, mash some of them with a fork.
3. Make the Salad:
- In a large mixing bowl, combine:
- Chopped eggs
- Mayonnaise
- Mustard
- Celery
- Onion
- Dill (if using)
- Garlic powder
- Paprika (if using)
- Salt and pepper to taste
- Mix gently until well combined. Taste and adjust seasoning or mayo.
4. Assemble the Sandwiches:
- Toast bread lightly (optional).
- Lay down lettuce or tomato if using.
- Spoon a generous amount of egg salad on each sandwich.
- Close with top slice of bread. Cut in half if desired.
Storage:
- Store egg salad in an airtight container in the fridge for 3–4 days.
- Don’t assemble the sandwiches until ready to eat if prepping ahead.