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American · Lunch

Egg Salad Sandwich

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Egg salad sandwiches became common American lunch fare as mayonnaise gained popularity around the beginning of the twentieth century. Mustard and celery keep the rich filling lively.

Ingredients

  • 8 hard-boiled eggs, peeled
  • 70 g mayonnaise
  • 1 celery stalk, finely diced
  • 1 teaspoon yellow or Dijon mustard
  • 1 tablespoon chopped chives
  • Salt and pepper
  • 8 slices bread and lettuce

How to cook

  1. Chop eggs and fold with mayonnaise, celery, mustard, chives, salt, and pepper.
  2. Chill briefly and adjust seasoning.
  3. Make four lettuce-lined sandwiches and keep refrigerated until serving.

Recipe photographs link to their original publishers.