Description
A delightful recipe for classic egg salad sandwiches, perfect for a quick lunch or snack.
Ingredients
Scale
- 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 red onion
- 4 slices of whole wheat bread
- Lettuce leaves (optional)
Instructions
- Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes.
- Peel the cooled eggs and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined.
- Fold in the chopped celery and red onion until evenly distributed.
- Toast the bread slices if desired.
- Spread the egg salad mixture onto two slices of bread, add lettuce leaves if using, and top with the remaining slices. Cut in half and serve.
Notes
- For added flavor, mix in chopped fresh herbs like dill or chives.
- Substitute Greek yogurt for half of the mayonnaise for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Sandwich
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 370mg