Egg Salad Sandwiches are a classic example of the simple, economical lunch recipes that became fixtures of American home kitchens during the early and mid-20th century. Hard-boiled eggs were inexpensive, nourishing, and easy to turn into a filling meal with pantry staples such as mayonnaise and mustard. This vintage version keeps the filling especially straightforward, combining diced eggs with mayonnaise, a pinch of mustard and salt, and chopped green pepper for a little freshness and crunch. The mixture is spread onto buttered bread, an old-fashioned touch that makes the sandwiches a bit richer while helping keep the bread from becoming soggy. Quick, satisfying, and uncomplicated, these sandwiches are equally suited to lunch, picnics, afternoon gatherings, or a simple workday meal.
Ingredients
- 4 eggs (hard-boiled and diced)
- 4 tbsp mayonnaise
- 1 pinch salt
- 1 pinch dry mustard
- 4 tbsp green bell pepper (finely chopped)
- 10 slices sandwich bread
- butter (softened, as needed for spreading on bread)
Instructions
Step 1: Prepare the Eggs
- Hard-boil the eggs if they have not already been cooked.
- Cool, peel, and dice the eggs.
Step 2: Make the Egg Salad
- Place the diced eggs in a bowl.
- Add the mayonnaise, salt, dry mustard, and chopped green pepper.
- Mix lightly until combined, taking care not to mash the eggs too much.
Step 3: Prepare the Bread
- Lightly spread softened butter over one side of each slice of bread.
Step 4: Assemble the Sandwiches
- Divide the egg salad evenly among 5 slices of buttered bread.
- Top with the remaining bread slices, buttered sides facing the filling.
Step 5: Serve
- Cut the sandwiches as desired and serve immediately, or refrigerate until ready to serve.
Tips
- Chill the cooked eggs completely before dicing for a firmer, neater egg salad.
- Finely chop the green pepper so its crunch is evenly distributed throughout the filling.
- Use whole-wheat bread for additional fiber and a slightly nuttier flavor.
- Toast the bread lightly for a crisp contrast to the creamy filling.
- Add a little freshly ground black pepper for extra seasoning.
- Substitute Dijon or prepared yellow mustard for the dry mustard if desired.
- Add finely chopped celery for additional crunch.
- Try serving the egg salad in lettuce cups for a bread-free option.
- Make the egg salad several hours ahead and refrigerate it so the flavors can blend.
- For picnic or lunchbox use, keep the sandwiches properly chilled until serving.
Nutrition
Calories: 335kcalCarbohydrates: 29gProtein: 11gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 155mgSodium: 520mgPotassium: 190mgFiber: 2gSugar: 4gVitamin A: 420IUVitamin C: 8mgCalcium: 95mgIron: 2.4mg