Description
A creamy, flavorful classic egg salad sandwich with a perfect balance of texture and seasoning, great for quick lunches or make-ahead meals.
Ingredients
- 6 hard-boiled eggs
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard or yellow mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped green onions or chives
- Optional: 1/4 cup diced celery
- Optional: pinch of paprika
- Optional: lettuce leaves
- 8 slices sandwich bread
Instructions
- Boil the eggs until hard-cooked, let them cool, and peel them.
- Chop the eggs into small chunks, mixing finer and coarser pieces for texture.
- In a bowl, mix the chopped eggs with mayonnaise, mustard, green onions, salt, and pepper.
- Gently stir the mixture until combined but not overly mashed.
- Toast the sandwich bread and place a layer of lettuce on one slice.
- Spoon the egg salad onto the lettuce and top with another slice of bread.
- Optional: sprinkle paprika or chopped chives on top for garnish.
Notes
- For a tangy twist, add chopped dill pickle or relish.
- Substitute Greek yogurt for mayonnaise for a lighter version.
- Fresh dill or parsley can enhance flavor.
- A pinch of curry powder adds a unique warm spice.
- Best served cold or at room temperature; do not freeze.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg
