Creamy, flavorful, and refreshingly simple, the classic egg salad sandwich gets a gentle upgrade with crisp romaine lettuce and the mild bite of fresh chives. Nestled between slices of hearty multigrain bread, this sandwich is a timeless staple — perfect for lunch, picnics, or a light yet satisfying dinner.
Why You’ll Love This Recipe
This classic egg salad sandwich delivers everything you want in a quick meal: creamy texture, subtle tang, and a balance of rich and fresh elements. It’s easy to prepare, budget-friendly, and endlessly customizable. The addition of romaine adds crunch, while fresh chives bring a mild oniony brightness. Whether enjoyed at home or packed on the go, it’s a reliable favorite that never goes out of style.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Large eggs
- Mayonnaise
- Dijon mustard
- Lemon juice
- Salt and pepper
- Fresh chives, chopped
- Romaine lettuce, chopped
- Multigrain or whole wheat bread
- Optional: butter for toasting
Directions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, remove the pan from heat, cover with a lid, and let the eggs sit for 10–12 minutes.
- Drain the eggs and place them in an ice bath to cool. Once cooled, peel and roughly chop the eggs.
- In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, pepper, and chopped chives.
- Add the chopped eggs to the bowl and stir gently to combine until evenly coated.
- Toast the bread slices lightly if desired.
- Lay out two slices of bread. Spread a generous amount of egg salad onto each.
- Top with chopped romaine lettuce, then place the remaining bread slices on top.
- Cut the sandwiches diagonally. Garnish with extra chopped chives if desired. Serve immediately.
Servings and timing
Servings: 2 sandwiches
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time (for eggs): 5 minutes
Total Time: 30 minutes
Variations
- Herbaceous Twist: Add dill, parsley, or tarragon for an aromatic variation.
- Avocado Mix: Stir in mashed avocado for extra creaminess and nutrients.
- Greek Yogurt Swap: Replace part or all of the mayonnaise with plain Greek yogurt for a lighter option.
- Spicy Version: Add a dash of hot sauce or a pinch of cayenne pepper to the egg mixture.
- Vegan Alternative: Use firm tofu in place of eggs and vegan mayo for a plant-based version.
storage/reheating
Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Assemble sandwiches just before serving to maintain bread texture and freshness. Do not freeze, as the texture of the egg salad will deteriorate. This sandwich is best enjoyed cold or at room temperature and does not require reheating.
FAQs
Can I make the egg salad ahead of time?
Yes, you can prepare the egg salad up to 3 days in advance. Store it refrigerated in an airtight container.
What type of bread works best for this sandwich?
Multigrain, whole wheat, sourdough, or even a soft brioche roll all complement the flavors well.
How do I ensure perfectly cooked eggs?
Boil the eggs, then let them sit covered for 10–12 minutes. Use an ice bath to cool them quickly for easy peeling.
Can I add other vegetables to the sandwich?
Yes, sliced cucumbers, tomatoes, or red onions make excellent additions.
Is Dijon mustard necessary?
Dijon adds depth, but you may substitute it with yellow mustard or omit it if preferred.
Can I make this sandwich dairy-free?
Yes, as long as you use dairy-free bread and ensure your mayonnaise is also dairy-free.
How can I prevent the sandwich from getting soggy?
Toast the bread lightly and avoid assembling too far in advance. Pat lettuce dry before adding.
What’s the best way to chop the eggs?
Roughly chop by hand for a rustic texture, or use an egg slicer for uniform pieces.
Is lemon juice required in the recipe?
Lemon juice adds brightness, but it can be omitted or replaced with a splash of vinegar.
Can I turn this into a wrap or salad?
Absolutely. Wrap the egg salad in a tortilla or serve it over a bed of greens for a lighter option.
Conclusion
The classic egg salad sandwich with romaine and chives is a satisfying and straightforward dish that’s as comforting as it is flavorful. Easy to prepare and endlessly adaptable, it’s a go-to recipe for quick lunches, casual gatherings, or picnic baskets. With its creamy texture, fresh accents, and wholesome ingredients, it remains a staple that never disappoints.
Print
Classic Egg Salad Sandwich with Romaine and Chives
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 sandwiches
- Category: Lunch
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
Une salade d’œufs crémeuse nichée entre des couches de pain multigrains moelleux, de laitue romaine croquante et une pincée de ciboulette fraîche – ce sandwich intemporel est à la fois satisfaisant et d’une simplicité rafraîchissante.
Ingredients
- 6 gros œufs
- 1/4 tasse de mayonnaise
- 1 cuillère à soupe de moutarde de Dijon
- 1 cuillère à café de jus de citron
- Sel et poivre au goût
- 1 cuillère à soupe de ciboulette fraîche hachée (plus pour la garniture)
- 2 feuilles de laitue romaine, hachées
- 4 tranches de pain multigrains ou de blé entier
- Facultatif : beurre pour griller
Instructions
- Placer les œufs dans une casserole et couvrir d’eau. Porter à ébullition, puis retirer du feu et couvrir. Laisser reposer 10 à 12 minutes.
- Égoutter les œufs et les transférer dans un bain de glace pour les refroidir. Les peler et les hacher grossièrement.
- Dans un bol moyen, mélanger la mayonnaise, la moutarde de Dijon, le jus de citron, le sel, le poivre et la ciboulette hachée.
- Ajoutez les œufs hachés au mélange et remuez doucement pour mélanger.
- Faites légèrement griller les tranches de pain si vous le souhaitez.
- Disposez deux tranches de pain. Tartinez généreusement chacune d’elles de salade aux œufs.
- Recouvrir de laitue romaine hachée, puis des tranches de pain restantes.
- Couper en diagonale et parsemer de ciboulette pour la décoration. Servir immédiatement.
Notes
- Utilisez un coupe-œufs pour des œufs hachés uniformément.
- Ajustez les quantités de mayonnaise et de moutarde pour obtenir l’onctuosité et le piquant souhaités.
- Ajoutez du céleri finement coupé en dés ou des cornichons pour plus de croquant et de saveur.
Nutrition
- Serving Size: 1 sandwich
- Calories: 340
- Sugar: 3g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 285mg
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