Egg Salad & Green Bean Sandwiches

Classic egg salad gets a fresh upgrade with blanched green beans laid right across the top of each sandwich. Four crisp-tender beans per sandwich add a snap and a vegetal brightness that plain egg salad is usually missing.

The salad itself stays traditional: chopped hard-cooked eggs, celery, sweet Vidalia onion, and mayo bound together with a tablespoon of honey mustard that adds a sweet-sharp kick. On multigrain bread, it’s a lunch that has actual texture and substance.

Blanching the beans for just 3 minutes, then shocking them in ice water, is what keeps them bright green and snappy instead of army-green and limp. Pat them dry before laying them on the sandwich, or the moisture will soak the bread.

Pro Tips

• Chop the eggs while they’re still cold from the fridge. Warm eggs mash into paste instead of holding distinct pieces.
• Use sweet Vidalia onion, not regular yellow onion. The mildness matters in an uncooked sandwich filling.
• Don’t overmix. You want visible chunks of egg, not a smooth puree. Fold gently with a spatula.
• Make the egg salad up to a day ahead, but add the green beans just before assembling to keep them crisp.

Variations

• Swap honey mustard for Dijon for a sharper, more grown-up flavor.
• Add a few slices of ripe avocado alongside the green beans.
• Use asparagus spears instead of green beans when they’re in season.