Ingredients
Scale
- 6 large hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 stalk celery, finely chopped
- 2 stalks green onions, thinly sliced
- 1 teaspoon lemon juice
- Salt and black pepper, to taste
- 4 slices bread (whole-grain, white, or sourdough)
- Optional: lettuce leaves for layering
Instructions
- Boil the Eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let the eggs sit for 10-12 minutes. Transfer to an ice bath to cool before peeling.
- Chop the Eggs: Dice the peeled eggs into small pieces and set aside.
- Prepare the Salad: In a mixing bowl, combine mayonnaise, Dijon mustard, celery, green onions, lemon juice, salt, and pepper. Mix well.
- Add the Eggs: Gently fold the chopped eggs into the mixture until evenly coated. Adjust seasoning if needed.
- Assemble the Sandwich: Spread the egg salad evenly on two slices of bread. Add lettuce if desired, then top with the remaining bread slices.
- Serve: Cut the sandwiches in half and serve immediately, or chill for a few minutes for a cool, refreshing sandwich.
Notes
- For a healthier version, replace mayonnaise with Greek yogurt or use light mayonnaise.
- Add herbs like dill or parsley for extra flavor.
- The egg salad can be stored in an airtight container in the fridge for up to 3-4 days.
- Pair the sandwich with fresh veggie sticks or soup for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Snacks
- Method: No Cook (after boiling eggs)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 375 mg
Keywords: Egg salad sandwich, creamy egg salad, quick lunch, easy egg salad recipe