Description
A classic lunch option combining creamy egg salad with fresh bread for a delicious meal.
Ingredients
Scale
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- 1 tablespoon celery, chopped
- Salt and pepper to taste
- 4 slices of bread
- Lettuce leaves (optional)
Instructions
- Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat. Once boiling, remove from heat and cover. Let sit for 12-14 minutes.
- Transfer the eggs to a bowl of cold water to cool, then peel them and set aside.
- Chop the peeled eggs into small pieces and mix with mayonnaise, mustard, chopped celery, salt, and pepper in a mixing bowl.
- Toast the bread if desired, then spread a generous portion of egg salad on one slice, add lettuce if using, top with another slice, cut in half, and serve immediately.
Notes
Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Assemble sandwiches just before eating to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg