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–+ servings
egg salad recipe

Egg Salad Sandwich

Quick, creamy, and satisfying, this egg salad sandwich is perfect for lunch or a light meal any day of the week.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch
Cuisine American
Servings 4 sandwiches
Calories 310 kcal

Equipment

  • Mixing Bowl
  • Fork

Ingredients
  

  • 6 eggs hard boiled
  • 1/4 cup mayonnaise
  • 1 tbsp mustard yellow or Dijon
  • 2 tbsp pickles chopped
  • 1 tbsp fresh parsley chopped
  • Salt and pepper to taste
  • 4 slices bread whole wheat or white

Instructions
 

  • Start by boiling the eggs until they are hard. Peel and chop them into small pieces.
  • In a bowl, mix the chopped eggs with mayonnaise, mustard, pickles, and parsley. Add salt and pepper to taste.
  • Spread the egg mixture onto two slices of bread. Top with the remaining slices of bread to form the sandwich.
  • Serve immediately, or wrap and refrigerate for later.

Notes

Feel free to add lettuce or tomato for extra crunch and flavor.

Nutrition

Calories: 310kcalCarbohydrates: 30gProtein: 15gFat: 16gSaturated Fat: 3gCholesterol: 210mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 4gVitamin A: 400IUVitamin C: 1mgCalcium: 30mgIron: 2.5mg
Keyword Egg Salad, Quick Meal, Sandwich
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