Description
A classic egg salad sandwich with creamy, flavorful filling perfect for a quick lunch or picnic.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp finely chopped red onion (optional)
- 1 tbsp chopped fresh chives or parsley
- Salt and pepper to taste
- 4 slices of sandwich bread or 2 sandwich rolls
- Leaf lettuce (optional)
Instructions
- Chop the hard-boiled eggs into small pieces and place in a mixing bowl.
- Add mayonnaise, Dijon mustard, lemon juice, celery, red onion, dill, salt, and pepper. Mix gently until well combined.
- Taste and adjust seasoning if needed.
- Toast the bread lightly if desired.
- Spread egg salad evenly on 4 slices of bread. Top with lettuce and tomato (if using) and cover with remaining bread slices.
- Cut sandwiches in half and serve immediately or wrap for later.
Notes
- For extra creaminess, add 1 more tbsp of mayonnaise.
- For a smoky flavor, add a pinch of paprika or chopped crispy bacon.
- Store leftover egg salad in an airtight container in the fridge for up to 2 days.
- For a low-carb option, serve as a lettuce wrap.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Lunch
- Method: No-Cook (after boiling eggs)
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 280mg