Egg Salad Sandwiches
Egg Salad Sandwiches are a classic, creamy, and satisfying lunch option made with hard-boiled eggs, mayonnaise, and simple seasonings. Perfect on sandwich bread, toast, or in lettuce wraps.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 sandwiches 1x
- Category: Lunch
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/4 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 sandwich bread or 2 sandwich rolls
- Leaf lettuce (optional)
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes.
- Drain and transfer eggs to an ice bath. Peel once cool and chop into small pieces.
- In a medium bowl, mix chopped eggs with mayonnaise, mustard, red onion (if using), herbs, salt, and pepper.
- Spread egg salad on bread slices or rolls. Add lettuce if desired.
- Serve immediately or refrigerate until ready to eat.
Notes
- Use Greek yogurt instead of mayonnaise for a lighter option.
- Add a dash of paprika or a pickle relish for extra flavor.
- Great as a make-ahead lunch—store in fridge for up to 3 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 310
- Sugar: 2g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 280mg
Find it online: https://ukfinda.com/egg-salad-sandwiches/