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A sandwich with egg salad and lettuce on thick, toasted bread is on a white plate, with a bowl of egg salad, eggs in a carton, and a cloth napkin in the background.
Recipe

Egg Salad Sandwiches


Author Kristy Richardson
Course Dinners, lunch
Cuisine American
Servings 4 Servings
Prep Time 5 minutes
Cook Time 21 minutes
Chill Time 5 minutes
Total Time 31 minutes
This tasty simple egg salad sandwich is made with ingredients like hard boiled eggs, mayo, and Dijon mustard for a tasty sandwich you'll love. This recipe is both budget friendly, tasty and flexible, and is perfect for prepping ahead lunches or a quick dinner.

Ingredients  

  • 8 large eggs
  • ½ cup mayonnaise
  • ⅓ cup celery chopped finely, 1/3 cup is about 1/3 of a stalk
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 slices bread
  • lettuce optional, but adds great crunch, we prefer large leaves when we have it

Instructions

  • Place eggs in a medium size pan and cover with water. Water should be about an inch above the eggs. Bring to a boil for 1 minute, then cover the pot with a lid and remove completely from the heat source. Leave the pot covered for 20 minutes while you make the ice bath in the next step.
  • In a medium sized bowl, add ice and water mix to make a cold ice bath. Once the eggs have sat for 20 minutes drain and rinse the eggs with cold water, then add them to the ice bath. Let the eggs sit in the ice bath for 5 minutes.
  • Peel eggs, removing any shells. Add five of the peeled eggs to a medium bowl and mash them with a fork.
  • Add mayonnaise, celery, Dijon mustard, lemon juice, paprika, salt and pepper to the mashed eggs. Mix until just combined. Slice the remaining three eggs into larger chunks. Fold the egg chunks into the mashed eggs. Serve and enjoy!

Notes

Please note that the estimated nutrition does not include the nutritional information from the bread, as this recipe doesn't include a specific kind of bread and it can vary a lot. We've used Sarah Lee's Artesano bread for the images.

Nutrition

Calories: 338kcal | Carbohydrates: 2g | Protein: 13g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 384mg | Sodium: 659mg | Potassium: 176mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 609IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg
Found on: onmykidsplate.com/egg-salad-sandwiches/