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Scrambled eggs sandwich with chopped green onions on a toasted bun, served with half a boiled egg on the side.

Egg Salad Sandwiches

These Egg Salad Sandwiches are a classic and creamy delight, made with hard-boiled eggs, mayonnaise, and a touch of mustard, all nestled between slices of your favorite bread. Perfect for a quick lunch or a light dinner!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Lunch, Sandwich
Cuisine American
Servings 4 people
Calories 310 kcal

Ingredients
  

  • 6 large eggs
  • ¼ cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp finely chopped red onion
  • 1 tbsp chopped fresh chives or parsley
  • to taste salt and pepper
  • 4 slices sandwich bread
  • leaf lettuce (optional)

Instructions
 

  • Place eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes.
  • Drain and transfer eggs to an ice bath. Peel once cool and chop into small pieces.
  • In a medium bowl, mix chopped eggs with mayonnaise, mustard, red onion, herbs, salt, and pepper.
  • Spread egg salad on bread slices or rolls. Add lettuce if desired.
  • Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1peopleCalories: 310kcalCarbohydrates: 20gProtein: 13gFat: 21gSaturated Fat: 4gSodium: 420mgFiber: 2gSugar: 2g
Keyword Egg Salad Sandwiches, lunch, Quick Meals, Sandwiches
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