Simple Egg Salad Sandwich
Looking for a classic and simple egg salad sandwich recipe? This one is it! This recipe is quick, easy and makes the best egg salad sandwich!
Servings 4 servings
Calories 374kcal
Ingredients
- 6 large eggs hard boiled and peeled
- 1 tablespoon lemon juice
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup celery finely chopped
- ¼ cup onion finely chopped
- 8 slices sandwich bread
Instructions
- Mash eggs with a potato masher in a medium bowl. Add lemon juice, mayonnaise, mustard, salt, pepper, celery, and onion. Mix to combine.
- Cover and refrigerate to allow flavours to develop, and to cool filling, about 1 hour.
- Serve between slices of bread. Leftovers can be kept refrigerated for up to 3 days.
Notes
- Use fresh lemon juice. I don't recommend leaving lemon juice out either. It brings a brightness to the egg salad.
- Use whichever type of sandwich bread you prefer. Some recommended ones: multigrain, white, brown, rye. Just make sure to pick a soft bread. If the bread is too hard, the filling will squeeze out the sides.
- Hard boil eggs the day before to make this recipe quicker to make.
Nutrition
Serving: 4g | Calories: 374kcal | Carbohydrates: 30g | Protein: 16g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 672mg | Potassium: 258mg | Fiber: 3g | Sugar: 5g | Vitamin A: 462IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 3mg