Big Batch Egg Salad Sandwich

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.