Description
A creamy, protein-rich sandwich made in just 10 minutes. Perfect for quick lunches, picnics, or prepping ahead! Classic flavors with a fresh twist that everyone will love.
Ingredients
6 hard-boiled eggs
1/3 cup mayonnaise
1 tablespoon yellow mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped green onions or chives
4 leaves of lettuce (optional)
8 slices of bread
Instructions
1. Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat. Once boiling, turn off the heat, cover the pan, and let sit for 9–10 minutes. Transfer eggs to cold water to cool, then peel.
2. Add the peeled eggs to a medium mixing bowl. Mash with a fork or potato masher until you reach your preferred consistency.
3. Stir in mayonnaise, mustard, salt, and pepper until well combined.
4. Fold in chopped green onions or chives for a fresh bite.
5. Lay lettuce on a slice of bread, spoon the egg salad mixture on top, and add another slice of bread. Repeat for remaining servings.
6. Serve immediately or store the egg salad in an airtight container for up to 3 days.
Notes
Let the eggs cool completely before mixing to avoid watery salad.
Toasted bread adds a delightful crunch and helps avoid sogginess.
Customize with celery, dill, paprika, or even a splash of hot sauce for flavor twists.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-cook (after boiling)
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2
- Sodium: 430
- Fat: 21
- Saturated Fat: 4
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 13
- Cholesterol: 285
Keywords: egg salad, sandwich, lunch, quick meals