Description
Egg salad sandwiches are a timeless comfort food, combining creamy egg salad with your choice of bread for a satisfying meal. Quick to prepare and endlessly customizable, they are perfect for busy weekdays or leisurely weekends. Whether served at a picnic or enjoyed as a simple lunch, this recipe is sure to delight all.
Ingredients
Scale
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/2 cup finely chopped celery
- Salt and pepper to taste
- 4 slices of bread (your choice)
Instructions
- Boil the eggs in cold water for 10-12 minutes.
- Cool the eggs in ice water, then peel under running water.
- Chop the peeled eggs and celery into small pieces.
- In a bowl, combine chopped eggs, mayonnaise, mustard, celery, salt, and pepper; mix gently.
- Spread the egg salad onto your chosen bread and assemble the sandwich.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg
Keywords: For a lighter option, substitute Greek yogurt for mayonnaise. Add spices like dill or paprika for extra flavor. Store leftovers in an airtight container in the fridge for up to three days.