It's easy to make creamy Egg Salad For Sandwiches in about 30 minutes! This recipe yields enough egg salad to make 5 delicious sandwiches!
Hard boil the eggs (see NOTE below for how I do this). Remove shells from eggs.
Chop peeled eggs into small pieces. Place the eggs into a large bowl.
Add mayonnaise and mustard to the eggs. Stir until well combined, and egg salad is fairly creamy. Once combined, season to taste with salt and pepper.
Cover bowl or transfer to a covered container; refrigerate egg salad until well chilled. Will keep in refrigerator for up to 3-4 days.
Spread egg salad on a slice of bread. Top egg salad with crisp, cold lettuce. Add another slice of bread on top of lettuce. If desired slice sandwich in half. Serve and enjoy!
HOW I BOIL EGGS: Place eggs in a large saucepan; cover with water. Place pan on stove; turn heat to Medium-high. Cook eggs (uncovered) on Medium-high for 22 minutes; drain water. Fill pan immediately with cold water, then crack eggs on all sides. Put each egg (cracked all over) back in water in pan; cool 2-3 minutes. When cool enough to handle, roll one egg at a time between hands, removing shell in large pieces. Rinse peeled eggs.
Egg Salad For Sandwiches https://www.thegratefulgirlcooks.com/egg-salad-for-sandwiches/