Classic Egg Salad Sandwich
A quick and easy egg salad sandwich, perfect for using up leftover hard-boiled eggs. Creamy, tangy, and fresh, it's a satisfying meal in minutes.
- Prep10 min
- Cook3 min
- Total13 min
- DifficultyEasy
- Servings2
This egg salad sandwich is a classic for a reason. It's simple, satisfying, and comes together in just a few minutes, making it a perfect lunch or light dinner.
The combination of creamy mayonnaise, tangy vinegar, and fresh parsley elevates the humble hard-boiled egg into something truly delicious. Served on a warm, buttery baguette with peppery rocket, it's a sandwich you'll want to make again and again.
Ingredients
Servings
Converted amounts are rounded.
Method
- Peel the hard-boiled eggs and chop them finely using an egg slicer or a knife. Transfer the chopped eggs to a bowl.
- Add salt, pepper, olive oil, and vinegar to the bowl. Stir with a spoon to combine.
- Add the mayonnaise and mix well.
- Finely chop the parsley, add it to the bowl, and stir to incorporate.
- Spread the softened butter evenly over the baguettes. Place the baguettes in a sandwich press or panini grill for 2-3 minutes, until warm and slightly crisp.
- Remove the baguettes from the press. Using a serrated knife, cut each baguette in half crosswise, then open them up.
- Divide the rocket and the egg salad between the baguettes. Serve immediately.
💡 Tips
- For extra flavor, add a pinch of paprika or chopped chives to the egg salad.
- If you don't have a sandwich press, you can toast the baguettes in a hot skillet with a little butter.
- Make the egg salad ahead of time and keep it refrigerated for up to 2 days.
Inspired by a recipe from Άκης Πετρετζίκης