Description
Enjoy a classic Egg Salad Sandwich with a creamy, flavorful filling piled high between your choice of bread slices. This easy-to-make recipe is perfect for a quick lunch or a picnic outing.
Ingredients
Scale
Egg Salad:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh chives or green onions
- 1 tablespoon finely chopped celery (optional)
- Salt and black pepper to taste
Additional:
- 4 slices of bread (white, whole wheat, or sourdough)
- Optional: lettuce leaves, sliced tomatoes, or microgreens
Instructions
- Cook Eggs: Place eggs in a saucepan, cover with water, bring to a boil, then let sit for 10–12 minutes. Drain and cool.
- Prepare Egg Salad: Peel and chop eggs, mix with mayo, mustard, chives, celery, salt, and pepper.
- Assemble: Toast bread if desired. Spoon egg salad onto bread, add lettuce or tomato, top with remaining bread slices.
- Serve: Cut in half and enjoy!
Notes
- For a lighter version, use half mayo and half Greek yogurt.
- Egg salad can be made up to 2 days ahead and stored in the fridge.
- Variations: serve open-faced or over greens.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 280mg
