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Classic Egg Salad Sandwich

A creamy, tangy classic egg salad made with steamed eggs, mayonnaise, mustard, cayenne, paprika, and fresh chives. Ready in about 20 minutes and perfect for sandwiches, wraps, or crackers.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 3 portions
Course: Lunch, Main Course
Cuisine: American
Calories: 366
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • 6 tbsp mayonnaise full-fat recommended
  • 2 tbsp yellow or Dijon mustard
  • 1 tsp white vinegar or 1 tsp fresh lemon juice plus 1 tsp lemon zest
  • 1/8 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp salt plus more to taste
  • 1 tbsp fresh chives minced, up to 2 tablespoons
  • black pepper to taste
  • 1/4 tsp dried dill optional
  • bread your choice, for serving

Equipment

  • Small saucepan
  • Steamer basket
  • Medium mixing bowl
  • Fork or pastry blender

Method
 

  1. Add 1 to 2 inches of water to a small saucepan and bring to a boil. Place eggs in a steamer basket. Once boiling, set basket over the water, cover tightly, and set a timer for 12 minutes. Keep the burner on the entire time.
  2. When the timer goes off, immediately transfer eggs to a bowl of very cold water. Let sit until fully cooled, about 10 minutes.
  3. Peel the cooled eggs. Shells should slide off easily. Peel under cool running water if any stick.
  4. Add peeled eggs to a medium bowl. Slice or smash with a fork to your preferred texture.
  5. Add mayonnaise, mustard, vinegar (or lemon juice and zest), cayenne, paprika, salt, chives, pepper, and dill if using. Stir to combine and adjust seasoning to taste.
  6. Serve immediately or refrigerate for 30 minutes before serving. Pile onto bread and enjoy.

Notes

Steaming gives more consistent results than boiling with bright yolks and easy-to-peel shells. Substitute Greek yogurt for mayo for a lighter version. Store in an airtight container in the fridge for up to 3 to 4 days. Also great on crackers, in lettuce wraps, or on cucumber rounds.