Description
A simple yet satisfying egg salad sandwich, perfect for breakfast, lunch, or a light dinner. Creamy, flavorful, and quick to prepare!
Ingredients
Scale
- 6 large eggs (hard-boiled and peeled)
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper to taste
- 1 tbsp fresh chives or parsley (optional, for garnish)
- 4 slices of soft sandwich bread (white or whole grain)
- Lettuce leaves (optional)
- Sliced tomatoes (optional)
Instructions
- Boil the eggs until hard-cooked (about 9-12 minutes). Cool in an ice bath, then peel and chop them into small pieces.
- In a medium bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Gently fold in the chopped eggs until well combined. Adjust seasoning to taste.
- Place a lettuce leaf (if using) on a slice of bread.
- Spoon the egg salad generously over the lettuce and spread evenly.
- Add sliced tomatoes if desired, then top with another slice of bread.
Notes
For added texture, lightly toast the bread before assembling. Refrigerating the egg salad for at least 30 minutes enhances the flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 190mg
Keywords: egg salad, sandwich, classic, easy lunch, picnic