Two classic deli-style fillings you can whip up in under 15 minutes. Make one — or both — for a quick lunch that never disappoints.
Egg Salad Sandwich
Prep time: 10 minutes | Cook time: 10 minutes | Serves: 2
Ingredients
| Item | Amount |
|---|---|
| Large eggs | 4 |
| Mayonnaise | 3 tbsp |
| Dijon mustard | 1 tsp |
| Celery, finely diced | 1 stalk |
| Green onions or chives, chopped | 2 |
| Salt and black pepper | To taste |
| Bread of choice (toasted) | 4 slices |
| Lettuce leaves | Optional |
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat; let sit 10 minutes.
- Transfer eggs to ice water for 5 minutes, then peel.
- Chop the eggs roughly and add to a bowl with mayonnaise, mustard, celery, green onions, salt, and pepper. Mash and stir until creamy but still chunky.
- Spread over toasted bread, add lettuce if using, and top with the second slice.
Tip: For extra flavor, stir in a dash of hot sauce or a squeeze of lemon juice.
Tuna Salad Sandwich
Prep time: 10 minutes | Cook time: 0 minutes | Serves: 2
Ingredients
| Item | Amount |
|---|---|
| Canned tuna, drained | 2 cans (5 oz each) |
| Mayonnaise | 3 tbsp |
| Greek yogurt (optional, for lightness) | 1 tbsp |
| Celery, finely diced | 1 stalk |
| Red onion, finely chopped | 2 tbsp |
| Dill pickle, minced | 1 |
| Lemon juice | 1 tsp |
| Salt and black pepper | To taste |
| Bread of choice (toasted) | 4 slices |
| Tomato slices and lettuce | Optional |
Instructions
- Flake the drained tuna into a mixing bowl.
- Add mayonnaise, yogurt, celery, red onion, pickle, lemon juice, salt, and pepper. Mix until well combined.
- Let chill for 10 minutes if time allows — the flavors meld beautifully.
- Pile onto toasted bread with tomato and lettuce, then top with the second slice.
Tip: Swap mayo entirely for mashed avocado or hummus for a lighter, dairy-free version.
Notes for Blog Readers
- Make ahead: Both fillings keep 3–4 days in an airtight container in the fridge — but assemble sandwiches fresh so the bread doesn’t go soggy.
- Bread options: Sourdough, whole wheat, rye, or a croissant all work wonderfully.
- Serving suggestion: Pair with a handful of chips, pickle spears, or a simple side salad.
Enjoy — and let me know in the comments which one wins in your kitchen!
