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Egg Salad Sandwich Recipe

Egg Salad Sandwich

This Egg Salad Sandwich Recipe brings together creamy egg salad and soft, toasted bread for an easy, no-cook lunch that’s ready in just 15 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 2 sandwiches
Calories 280 kcal

Ingredients
  

  • 6 large eggs cold Grade A, cage-free
  • 1/3 cup mayonnaise Hellmann’s or Duke’s
  • 1 tablespoon Dijon mustard mild tang
  • 2 tablespoons celery finely chopped
  • 2 tablespoons chives chopped fresh
  • 1/4 teaspoon smoked paprika adds color and warmth
  • Kosher salt and pepper to taste
  • 4 slices sandwich bread whole wheat, sourdough, etc.
  • unsalted butter optional for bread

Instructions
 

  • Boil eggs, cool, peel, and chop into bite-sized pieces.
  • Mix mayonnaise, mustard, and smoked paprika. Add eggs, celery, and chives. Season with salt and pepper.
  • Toast bread slices. Spread butter if desired. Spread egg salad on bread, top, and slice.

Notes

Bring eggs to room temperature before boiling for easier peeling. Best served chilled.

Nutrition

Calories: 280kcal
Keyword Egg Salad, Protein-rich, Quick Lunch, Sandwich
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