Egg Salad Sandwiches
Creamy egg salad with celery, chives and a little Dijon, piled into soft bread with lettuce. Simple, quick and good for lunchboxes.
- Makes
- 4 sandwiches
- Prep
- 10 min
- Cook
- 12 min
- Total
- 35 min
Ingredients
Equipment
- Medium saucepan
Instructions
Put the eggs in the saucepan, cover with cold water by 1-inch and bring to a boil. Turn off the heat, cover and leave for 11 minutes.Put the eggs in the saucepan, cover with cold water by 2.5 cm and bring to a boil. Turn off the heat, cover and leave for 11 minutes.
Drain and cover the eggs with cold water or ice water until cool enough to handle, 5 minutes. Peel them.
Chop the eggs roughly, or mash them with a fork for a smoother salad, in a medium bowl.
Stir in the mayonnaise, mustard, celery, chives, salt and pepper. Taste and add more salt if needed.
Layer lettuce on half the bread slices, spoon the egg salad on top and close the sandwiches.
Notes
- The egg salad keeps in a covered container in the fridge for up to 3 days. Assemble sandwiches just before eating so the bread stays firm.
My notes
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Nutrition estimate
- Calories
- 430
- Protein
- 18 g
- Carbs
- 31 g
- Fat
- 25 g
Per sandwich, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
