Description
This classic Egg Salad Sandwich recipe is perfect for a quick and satisfying lunch. Creamy and flavorful egg salad piled high on your choice of bread, with optional crunchy lettuce. Simple yet delicious!
Ingredients
Scale
Egg Salad:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped red onion (optional)
- 1 tablespoon chopped fresh chives or parsley
- Salt and black pepper to taste
Assembly:
- 4 slices of bread (white, wheat, or sourdough)
- Lettuce leaves (optional)
Instructions
- Boil and Prepare Eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, then let sit for 10-12 minutes. Transfer to an ice bath, peel, and chop.
- Mix Egg Salad: Combine chopped eggs with mayo, mustard, lemon juice, red onion, herbs, salt, and pepper.
- Assemble Sandwich: Toast bread, layer lettuce and egg salad on two slices, top with remaining bread, slice, and serve.
Notes
- Adjust mayo and mustard to taste.
- Add celery or pickles for extra crunch.
- Store egg salad in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 285mg
