Ingredients:
6 large eggs (hard-boiled and peeled)
3 tablespoons mayonnaise (or Greek yogurt for a lighter option)
1 teaspoon yellow mustard (or Dijon for a tangier flavor)
1 tablespoon finely chopped red onion (optional)
1 tablespoon finely chopped celery (adds crunch)
1 teaspoon fresh lemon juice
Salt & black pepper to taste
4 slices sandwich bread (white, wheat, or sourdough)
Lettuce leaves (romaine, butter, or leaf lettuce)
1 small tomato, sliced
Alfalfa sprouts or microgreens (optional, like in the picture)
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Instructions:
1. Boil the Eggs:
Place eggs in a pot, cover with cold water, and bring to a boil.
Once boiling, cover, turn off the heat, and let sit for 10–12 minutes.
Transfer eggs to an ice bath, peel, and chop.
2. Make the Egg Salad:
In a bowl, mash the eggs lightly with a fork.
Mix in mayonnaise, mustard, onion, celery, lemon juice, salt, and pepper.
Stir until creamy but still a little chunky.
3. Assemble the Sandwich:
Lightly toast bread (optional, but it adds structure).
On one slice, layer lettuce, tomato slices, and sprouts.
Spoon a generous amount of egg salad on top.
Close with the second slice of bread.
4. Serve & Enjoy: