Description
These Egg Salad Sandwiches are a classic lunchtime favorite. Creamy and flavorful egg salad is sandwiched between slices of bread, making for a satisfying meal that’s easy to prepare.
Ingredients
Scale
Egg Salad:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 tablespoon chopped fresh chives or green onions
- 1 tablespoon chopped fresh dill or parsley (optional)
- Salt and pepper to taste
Additional:
- 8 slices sandwich bread
- Lettuce leaves (optional)
Instructions
- Cook Eggs: Place eggs in a saucepan, cover with water, bring to a boil, then let sit for 10-12 minutes. Peel, chop, and cool.
- Make Egg Salad: Combine chopped eggs with mayonnaise, mustard, lemon juice, chives, and dill if using. Season with salt and pepper.
- Assemble Sandwiches: Spoon egg salad onto bread slices, add lettuce if desired, and top with remaining bread. Cut in half and serve.
Notes
- For a lighter version, use Greek yogurt instead of mayonnaise.
- Add chopped celery for extra crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 285mg
