Egg Salad Sandwich
There is so much to love about a simple Egg Salad Sandwich recipe! It's easy to make, easy to customize, and a winner with kids and adults alike.
Servings: 4
Calories: 277kcal
Cost: 5
Ingredients
- 6 large large hard boiled eggs , peeled
- 3-4 Tablespoons mayonnaise (or Greek yogurt), to taste
- 1 teaspoon yellow mustard
- Salt and pepper , to taste
- 8 slices Sandwich bread
- Lettuce optional, for serving
Instructions
- Mash the eggs in a bowl. Add mustard, mayonnaise, salt and pepper and mix well. Taste and adjust seasonings as needed.
- Add a spoonful of egg salad mixture in between two slices of bread. This recipe will make about 4 sandwiches.
- Store leftover egg salad in the refrigerator for up to 5 days, depending on the freshness of the eggs.
Video
Notes
Storage Instructions: Keep in an airtight container in the fridge for up to 5 days, depending on the freshness of the eggs.
Add-Ins:
- Celery: 1 celery rib, diced
- Onion: 2 Tbsp chopped green or red onion
- Pickles: 1 Tbsp diced dill pickles
- Avocado: mash half of an avocado into the egg salad, or top with avocado slices
- Spicy: add a small scoop of harissa paste, or a shake of crushed red pepper flakes.
- Make it a BLT by topping with bacon, lettuce and tomato.
Nutrition
Calories: 277kcal | Carbohydrates: 26g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 281mg | Sodium: 432mg | Potassium: 158mg | Fiber: 1g | Sugar: 4g | Vitamin A: 399IU | Vitamin C: 0.01mg | Calcium: 144mg | Iron: 3mg
Recipe Link
Recipe Video
