Egg Salad Sandwich
A delicious, versatile, and quick-to-make egg salad sandwich made with hard-boiled eggs, creamy mayonnaise, and a variety of optional add-ins, perfect for any time of day.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
- Yield: 2 sandwiches
- Category: Lunch
- Method: Boil and assemble
- Cuisine: American
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 2 tablespoons fresh chives, chopped (optional)
- 4 slices of bread (white, whole wheat, or your choice)
- Lettuce leaves (optional)
- Tomato slices (optional)
Instructions
- Boil the eggs: Place the eggs in a pot and cover them with water. Bring to a boil, then reduce heat and let them simmer for 10-12 minutes. Once done, remove the eggs and let them cool. Peel the eggs and chop them into small pieces.
- Make the egg salad: In a bowl, mix the chopped eggs with mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until everything is well combined. If you like, add chopped chives for an extra burst of flavor.
- Assemble the sandwich: Spread a generous amount of egg salad on one slice of bread. Top with a few lettuce leaves and tomato slices if desired. Place the second slice of bread on top, cut the sandwich in half, and serve.
Notes
- For a lighter version, substitute mayo with Greek yogurt or reduce the mayo amount.
- Add avocado for extra creaminess, or pickles for a tangy kick.
- If desired, try adding bacon or chicken to the egg salad for extra flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 180mg
Find it online: https://thefamilycooking.com/egg-salad-sandwich/
