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Egg Salad Sandwich
Author:
Jamielyn Nye
This egg salad sandwich is simple comfort food! Made with flavorful egg salad then served between slices of bread, it's easy to make for a classic lunch or dinner.
Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
4
Ingredients
6
hard boiled eggs
¼
cup
mayo
1-2
teaspoons
pickle juice, lemon juice or white vinegar
1-2
teaspoons
dijon mustard
4
slices bread
, toasted
4
lettuce leaves
S&P, to taste
Instructions
Peel and chop the eggs. Then place in a medium size bowl. Stir in the mayo, pickle juice and mustard. Salt and pepper to taste.
Store in the refrigerator until ready to serve. If the egg salad is properly stored in an air tight container, it will stay fresh up to 3 days.
Serve on toasted bread with lettuce, chives and extra pepper if desired.
Notes
Make ahead:
You can make this salad the night before and store in the refrigerator in an airtight container.
Variations to add to your sandwich:
Add 1-3 teaspoons fresh dill for a fresh twist
Arugula
Sliced tomato
Bacon
Sliced avocado
Chopped chives
Nutrition
Calories:
291
kcal
|
Carbohydrates:
16
g
|
Protein:
13
g
|
Fat:
19
g
|
Saturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
286
mg
|
Sodium:
348
mg
|
Potassium:
197
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
2178
IU
|
Vitamin C:
4
mg
|
Calcium:
87
mg
|
Iron:
2
mg