Description
A creamy and delicious classic egg salad sandwich perfect for lunch or a light meal.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green onion
- 8 slices of whole grain bread
- Lettuce leaves (optional)
- Tomato slices (optional)
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let it sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, pepper, celery, and green onion. Stir until well mixed.
- Taste and adjust seasoning if necessary. If you prefer a creamier texture, add more mayonnaise.
- To assemble the sandwiches, spread a generous portion of the egg salad onto 4 slices of bread. Top with lettuce and tomato slices if desired, then place the remaining slices of bread on top.
- Cut the sandwiches in half and serve immediately, or wrap them in plastic wrap and refrigerate for up to 2 hours before serving.
Notes
- For a bit of crunch, add diced pickles or relish to the egg salad mixture.
- Substitute Greek yogurt for half of the mayonnaise for a lighter version with added protein.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Sandwich
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 186mg