Egg Salad Sandwiches
Classic, creamy egg salad made with perfectly hard-boiled eggs, a touch of Dijon, and fresh herbs—piled onto your favorite bread for the ultimate quick, make-ahead lunch. Great for picnics, lunchboxes, or an easy, satisfying meal.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1 tablespoon finely chopped red onion (optional)
- 1 tablespoon chopped fresh chives or parsley
- salt and black pepper, to taste
- 8 slices sandwich bread (white, whole grain, rye, or croissants)
- leaf lettuce or tomato slices, for serving (optional)
Instructions
- Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand 10–12 minutes.
- Drain and transfer eggs to an ice bath until cool. Peel the eggs and chop into small pieces.
- In a mixing bowl, stir together mayonnaise and Dijon mustard until smooth.
- Fold in chopped eggs, red onion (if using), and herbs. Season with salt and black pepper to taste.
- Chill for 15 minutes if time allows to let flavors meld.
- Spoon egg salad onto 4 slices of bread. Add lettuce or tomato if desired, then top with remaining bread slices. Slice and serve.
Nutrition
Serving: 1sandwichCalories: 310kcalCarbohydrates: 20gProtein: 13gFat: 21gSaturated Fat: 4gSodium: 420mgFiber: 2gSugar: 2g
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