Tired of the same old lunch routine? Craving a delicious, healthy, and easy meal that's ready in minutes? Then look no further! This chicken and egg salad sandwich recipe is your perfect solution for a quick and satisfying lunch or light dinner. It's packed with protein, bursting with flavor, and incredibly versatile – perfect for busy weeknights or a delightful weekend picnic. This easy recipe is a fantastic example of homemade cooking at its finest, offering a delicious alternative to store-bought options.
Ingredients:
- 2 large eggs
- 1 cup cooked chicken breast, shredded or diced (leftovers work perfectly!)
- 1/4 cup mayonnaise (choose your favorite, light or full-fat)
- 1/4 cup finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices of your favorite bread (whole wheat, sourdough, or multigrain are great choices)
- Lettuce leaves (optional)
- Tomato slices (optional)
Instructions:
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Hard-boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil, then remove from heat and cover the pan. Let the eggs sit in the hot water for 10-12 minutes. Drain the hot water and run cold water over the eggs to stop the cooking process. Once cool enough to handle, peel the eggs and chop them finely.
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Combine ingredients: In a medium bowl, gently combine the chopped hard-boiled eggs, shredded chicken, mayonnaise, celery, red onion, Dijon mustard, salt, and pepper. Mix everything thoroughly but be careful not to overmix, as this can make the salad mushy.
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Assemble the sandwiches: Spread the chicken and egg salad evenly on two slices of bread. Top with lettuce and tomato slices (if using), and then cover with the remaining bread slices.
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Serve and enjoy: Cut the sandwiches in half (diagonally for a fancier look!) and serve immediately.
Cooking Tips for the Best Chicken and Egg Salad Sandwich:
- For extra flavor: Add a pinch of paprika, garlic powder, or celery seed to the salad.
- Make it creamy: Use a little more mayonnaise or add a dollop of plain Greek yogurt for extra creaminess.
- Spice it up: Add a dash of hot sauce or a few finely chopped jalapeños for a spicy kick.
- Prep ahead: The chicken salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Variations:
- Curried Chicken and Egg Salad: Add 1/2 teaspoon of curry powder to the salad for an exotic twist.
- Avocado Chicken and Egg Salad: Add 1/4 cup of mashed avocado for a healthy and creamy addition.
- Cranberry Chicken and Egg Salad: Incorporate 1/4 cup of dried cranberries for a sweet and tangy flavor.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 20-25g
This chicken and egg salad sandwich recipe is a delicious and healthy meal option perfect for busy weeknights or a relaxing weekend lunch. It’s a simple yet satisfying dish that is easily customizable to your preferences, making it a true staple for your easy recipes collection. Enjoy!