Description
A simple and classic Egg Salad Sandwich recipe that’s easy to make, customizable, and loved by both kids and adults. Perfect for a quick lunch or snack.
Ingredients
- 6 large hard-boiled eggs, peeled
- 3–4 tablespoons mayonnaise or Greek yogurt, to taste
- 1 teaspoon yellow mustard
- Salt and pepper, to taste
- 8 slices sandwich bread
- Lettuce, optional, for serving
Instructions
- Mash the hard-boiled eggs in a bowl.
- Add mustard, mayonnaise (or Greek yogurt), salt, and pepper. Mix well and taste, adjusting seasonings as needed.
- Place a spoonful of the egg salad mixture between two slices of bread. Add lettuce if desired.
- Repeat to make a total of 4 sandwiches.
- Store any leftover egg salad in an airtight container in the refrigerator for up to 5 days.
Notes
- Storage Instructions: Keep in an airtight container in the fridge for up to 5 days, depending on egg freshness.
- Add-Ins: Dice 1 celery rib, 2 tablespoons green or red onion, or 1 tablespoon dill pickles for extra flavor.
- For a creamy variation, mash half an avocado into the egg salad or top sandwiches with avocado slices.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 277
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg
