Egg Salad Sandwich Recipe

 

Why This Recipe Works

Simplicity at Its Best: With just a handful of ingredients, you can whip up this comforting dish in no time.

Customizable: Adjust the seasoning and mix-ins to suit your taste preferences.

Perfect for Meal Prep: Make the egg salad ahead of time and assemble sandwiches as needed.

What You’ll Need for This Recipe

Ingredients for Egg Salad:

6 large eggs

1/4 cup mayonnaise (adjust to taste)

1 teaspoon Dijon mustard (or regular mustard)

1 tablespoon fresh dill or parsley, chopped (optional)

1/4 cup celery, finely diced (optional, for crunch)

Salt and pepper, to taste

For the Sandwich:

8 slices of bread (white, whole wheat, or your favorite type)

Lettuce leaves (optional)

Tomato slices (optional)

How to Make This Recipe

Cook the Eggs:

Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.

Once boiling, remove the pan from heat, cover with a lid, and let the eggs sit for 10-12 minutes.

Drain the hot water and transfer the eggs to an ice bath to cool completely. Peel the eggs once cooled.

Prepare the Egg Salad:

Chop the peeled eggs into small pieces or mash them with a fork for a chunkier texture.

In a bowl, combine the eggs, mayonnaise, Dijon mustard, celery (if using), dill, salt, and pepper. Mix until well combined. Adjust the seasoning to taste.

Assemble the Sandwich:

Lay out your bread slices and spread the egg salad generously over half of them.

Add lettuce and tomato slices if desired.

Top with the remaining bread slices to complete the sandwich.

Serve:

Slice the sandwiches diagonally for a classic presentation. Serve immediately or wrap tightly for later.

Helpful Tips for Recipe Success

Perfectly Cooked Eggs: Use an ice bath to make peeling easier and to stop the cooking process, ensuring tender yolks every time.

Mix-ins: Add a pinch of paprika or a dash of hot sauce for extra flavor. Chopped pickles or green onions also make great additions.

Toast the Bread: For a twist, lightly toast the bread before assembling the sandwich.

Serving Suggestions

On Bread or Croissants: Serve the egg salad on soft sandwich bread, buttery croissants, or hearty whole-grain bread.

Low-Carb Option: Serve the egg salad on crisp lettuce leaves for a low-carb, gluten-free option.

Side Pairings: Pair with potato chips, fresh fruit, or a cup of soup for a complete meal.

Cheesy Scalloped Zucchini

 

If you’re looking for a dish that combines the rich, cheesy goodness of scalloped potatoes with the lighter, nutrient-packed appeal of zucchini, this Cheesy Scalloped Zucchini is here to satisfy your cravings. Featuring tender slices of zucchini baked in a creamy, cheesy sauce and topped with a golden crust, this recipe is perfect for weeknight dinners, holiday meals, or anytime you want a comforting side dish without the carbs. Whether you’re aiming to enjoy a crowd-pleasing dish or craving something cheesy yet wholesome, this zucchini bake is sure to delight. Let’s dive into how you can whip up this easy, foolproof recipe at home!

Why You’ll Love Cheesy Scalloped Zucchini
 Creamy & Cheesy: The combination of a rich  cheese sauce and melty topping creates indulgent layers of flavor.
Light & Healthy: Zucchini adds a fresh, low-carb twist to this classic comfort dish.
Quick & Easy: Ready in under 45 minutes with simple ingredients—perfect for busy days or last-minute meals.
Customizable: Add herbs, spices, or mix-ins like bacon or mushrooms for variety.
Ingredients You’ll Need
(Serves 4–6)

For the Zucchini:
4 medium zucchini, thinly sliced (about 1/8-inch thick)
Salt, to taste (for drawing out moisture)
1 tablespoon olive oil (or butter for added richness)
For the Cheese Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole  milk (or heavy cream for extra richness)
1 cup shredded cheddar  cheese (plus extra for topping)
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
Optional Toppings:
Crushed buttery crackers (like Ritz) or breadcrumbs (for crunch)
Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a baking dish (8×8 inches or similar) for easy cleanup.
2. Prepare the Zucchini
Slice the zucchini thinly using a knife, mandoline slicer, or food processor.
Sprinkle the zucchini slices with salt and let them sit in a colander for 15–20 minutes to release excess moisture. Pat dry with paper towels.
3. Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute, until golden and fragrant (this is your roux).
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 3–5 minutes, until the mixture thickens slightly.
Remove from heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
4. Assemble the Dish
Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish.
Arrange half of the zucchini slices in an even layer over the sauce.
Pour half of the remaining cheese sauce over the zucchini.
Repeat with another layer of zucchini and the rest of the cheese sauce.
Top with extra shredded cheddar cheese and crushed crackers or breadcrumbs for a crispy crust.
5. Bake
Bake in the preheated oven for 30–35 minutes, or until bubbly and golden brown on top.
Optional: Broil for the last 2–3 minutes to achieve an extra crispy topping (watch closely to avoid burning).
6. Serve and Enjoy
Remove the dish from the oven and let it cool slightly before serving.
Optional: Garnish with fresh parsley for added color and freshness.
Enjoy every bite of this creamy, cheesy, and indulgent Cheesy Scalloped Zucchini!
Perfect as a standalone side dish or paired with grilled chicken,  steak, or roasted vegetables for a complete meal.

Groceries

Tips for Success
Use Fresh Ingredients: Freshly grated  cheese melts better than pre-shredded cheese, which often contains anti-caking agents.
Switch Cheeses: Substitute cheddar with Gruyere, mozzarella, or Monterey Jack for variety.
Add Mix-Ins: Stir in sautéed onions, mushrooms, or cooked bacon for extra flavor and texture.
Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.
Why This Recipe Works
This Cheesy Scalloped Zucchini combines the tender, light texture of zucchini with the rich, creamy flavors of a cheese sauce into a dish that’s both satisfying and indulgent. The crispy topping adds a delightful contrast, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone side dish or customized with your favorite mix-ins, this recipe delivers big on taste and simplicity without requiring advanced cooking skills.

Conclusion: A Dish Everyone Will Love
Whether you’re craving something creamy and cheesy, looking for a way to elevate your vegetable game, or simply want to enjoy a homemade treat, this Cheesy Scalloped Zucchini is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this dish might just inspire others to try it too!