Description
Get ready to whip up a creamy, satisfying egg salad sandwich in just 10 minutes! This recipe is a lifesaver for busy mornings, light lunches, or anytime you want a quick meal packed with protein and flavor. It features perfectly boiled eggs, creamy mayo, a touch of mustard, and crunchy celery, all nestled between your favorite bread. Great for quick breakfast, healthy snack, or easy dinner ideas, this sandwich fits into every craving and mealtime.
Ingredients
6 eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 cup celery, finely chopped
1 tablespoon green onions or chives, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
4 slices sandwich bread (or your preferred bread)
4 leaves lettuce
Instructions
1. Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes.
2. Rinse eggs under cold water, peel, and roughly chop them.
3. In a bowl, combine chopped eggs, mayonnaise, Dijon mustard, celery, and green onions. Season with salt and pepper.
4. Lay lettuce leaves on two slices of bread, spoon the egg salad on top, and cover with the remaining slices.
5. Slice in half and serve immediately.
Notes
For extra creaminess, use a fork to mash some of the eggs before mixing.
Swap in Greek yogurt for a lighter version with a tangy twist.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 1g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 375mg
Keywords: quick lunch, healthy sandwich, egg salad recipe, easy meal, breakfast sandwich