The Classic Egg Salad (The “Gold Standard”)

This is the most popular version, where the mayo and egg become one creamy filling.

• The Egg: Hard-boiled (9–10 minutes), cooled, and chopped into small cubes.

• The Lettuce: Crisp Iceberg or Romaine leaves.

• The Mayo: Use a high-quality, full-fat mayo for the best mouthfeel.

• The Build:

  1. Mix the chopped eggs with mayo, a teaspoon of yellow mustard, and a pinch of paprika.

  2. Toast your bread (white or whole wheat) lightly.

  3. Place the lettuce leaves on the bottom slice first (this prevents the egg salad from soaking into the bread).

  4. Scoop the egg mixture on top and close the sandwich.