Description
Egg salad sandwiches are a delightful treat, combining creamy, seasoned eggs with fresh herbs and zesty mustard, all nestled between slices of your favorite bread. Perfect for picnics or quick lunches, this recipe is not only simple but also nostalgic, bringing comfort with every bite. Whip it up in minutes and enjoy a classic that?s sure to satisfy!
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp fresh chives, finely chopped
- Salt and pepper to taste
- 4 slices of bread (white, whole grain, or croissants)
Instructions
- Boil the eggs by placing them in cold water; bring to a boil. Once boiling, cover and remove from heat. Let sit for 12 minutes before transferring to an ice bath.
- Peel the cooled eggs under running water for easy shell removal.
- Chop the peeled eggs into small pieces.
- In a bowl, mix chopped eggs with mayonnaise, Dijon mustard, salt, pepper, and chives until well combined.
- Spread egg salad generously onto bread slices and top with another slice. Cut diagonally for presentation.
- Serve immediately or refrigerate for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 245mg