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Egg Salad Sandwich

Creamy egg salad with a touch of mustard, chives, and celery on soft bread. A timeless lunch that takes 15 minutes from fridge to table.

LunchAmericanEasy

10 min

Prep

10 min

Cook

20 min

Total

Servings

Easy

Difficulty

Instructions

Boil eggs for 10 minutes. Transfer to an ice bath for 5 minutes, then peel.

Roughly chop the eggs and place in a bowl. Add mayo, mustard, celery, chives, salt, and pepper. Stir gently to combine, keeping some chunks for texture.

Tip: For creamier egg salad, grate 2 of the eggs on a box grater and chop the remaining 4. The grated eggs create a creamy base.

Divide egg salad between two sandwiches on bread with lettuce. Serve immediately or wrap and refrigerate for up to 1 day.

Nutrition per Serving

380kcal

Calories

22g

Protein

26g

Carbs

22g

Fat

Fiber

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Egg Salad Sandwich

Ingredients

Instructions

Nutrition per Serving

Tags

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