Print

Cozy Classic Egg Salad Sandwiches Recipe with Creamy Chive Filling Made Easy

egg salad sandwich - featured image
Print Recipe

A simple, comforting egg salad sandwich featuring a creamy chive filling that is quick to prepare and perfect for casual meals or lunchboxes.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • ½ cup (120 ml) mayonnaise
  • 2 tablespoons (30 ml) plain Greek yogurt
  • 2 tablespoons fresh chives, finely chopped but not minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 8 slices soft sandwich bread (white, whole wheat, or artisan loaf)

Instructions

  1. Place 6 large eggs in a single layer in a medium saucepan. Cover with cold water about 1 inch above the eggs. Bring to a rolling boil over medium-high heat.
  2. Once boiling, cover the pan with a lid, remove from heat, and let sit for 12 minutes.
  3. Drain hot water and immediately transfer eggs to a bowl of ice water. Chill for at least 5 minutes.
  4. Gently tap each egg on a hard surface and peel away the shell. Rinse to remove any bits of shell.
  5. In a mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until smooth. Season with salt and pepper.
  6. Roughly chop peeled eggs into bite-sized pieces or slice with an egg slicer. Add eggs to the bowl with the dressing.
  7. Fold in fresh chives gently to keep the filling creamy and chives noticeable.
  8. Mix gently to combine without mashing the eggs too much.
  9. Lay out 8 slices of bread. Spoon a generous amount of egg salad onto 4 slices, spreading evenly but leaving a small border.
  10. Top with the remaining slices to create sandwiches.
  11. Optional: Lightly toast or grill sandwiches in a pan or sandwich press until golden and slightly crispy.
  12. Serve immediately or wrap tightly and refrigerate up to 2 hours before serving.

Notes

Peeling eggs under running water helps remove stubborn shell bits. If filling is too thick, add a splash of milk or more yogurt to loosen. Avoid overmixing eggs to keep texture chunky. Toast bread just before spreading to avoid sogginess. Salt and pepper can be adjusted after mixing to taste.

Nutrition

Keywords: egg salad, sandwich, creamy chive filling, quick lunch, easy recipe, classic egg salad, comfort food

Find it online: https://junomeals.com/cozy-classic-egg-salad-sandwiches-recipe-with-creamy-chive-filling-made-easy/