Description
A classic egg salad sandwich recipe that is creamy, flavorful, and perfect for lunch or a light snack.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- 4 slices of bread (whole grain or your choice)
- Lettuce leaves (optional)
Instructions
- Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat.
- Once boiling, cover the pot, remove it from the heat, and let it sit for 12 minutes.
- Transfer the eggs to a bowl of ice water to cool for about 5 minutes.
- Peel the eggs and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, chives, dill, salt, and pepper. Mix until well combined.
- Toast the bread slices if desired.
- Spread the egg salad mixture onto two slices of bread, add lettuce if using, and top with the remaining bread slices.
- Cut the sandwiches in half and serve immediately.
- Prep Time: 15
- Cook Time: 12
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 2
- Protein: 12
Keywords: egg salad sandwich recipe, easy egg salad, classic egg salad, lunch recipe