Egg Salad Sandwich
There is so much to love about a classic Egg Salad Sandwich! It's easy to make, easy to customize, and a winner with kids and adults alike.
Servings: 4
Calories: 142kcal
Ingredients
- 6 large large hard boiled eggs , peeled
- 3-4 Tablespoons mayonnaise (or Greek yogurt), to taste
- 1 teaspoon yellow mustard
- Salt and pepper , to taste
- Sandwich bread
- Lettuce , tomato, optional, for serving
Instructions
- Mash the eggs in a bowl. Add mustard, mayonnaise, salt and pepper and mix well.
- Assemble sandwiches.
- Store leftover egg salad in the refrigerator for up to 5 days, depending on the freshness of the eggs.
Notes
Other Variations:
Add celery: 1 celery rib, diced Add onion: 2 Tbsp chopped green or red onion Add pickles: 1 Tbsp diced dill pickles Add avocado: mashed avocado or top with avocado slices Make it a BLT: Add bacon, lettuce and tomato for a egg salad BLT sandwichNutrition
Calories: 142kcal | Carbohydrates: 2g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 281mg | Sodium: 186mg | Potassium: 95mg | Sugar: 1g | Vitamin A: 390IU | Calcium: 38mg | Iron: 1mg