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Egg Salad Sandwich

Egg Salad Sandwich

Emmy
Everyone loves a simple Egg Salad Sandwich recipe and this one is easy to make, easy to customize, and a winner with kids and adults alike.
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Dishes
Cuisine American
Servings 4
Calories 277 kcal

Ingredients
  

  • 6 large large hard boiled eggs peeled
  • 3-4 Tablespoons mayonnaise or Greek yogurt, to taste
  • 1 teaspoon yellow mustard
  • Salt and pepper to taste
  • 8 slices Sandwich bread
  • Lettuce optional for serving

Instructions
 

  • Mash the eggs in a bowl. Add mustard, mayonnaise, salt and pepper and mix well. Taste and adjust seasonings as needed.
  • Add a spoonful of egg salad mixture in between two slices of bread. This recipe will make about 4 sandwiches.
  • Store leftover egg salad in the refrigerator for up to 5 days, depending on the freshness of the eggs.

Notes

Notes

 
 
Storage Instructions: Keep in an airtight container in the fridge for up to 5 days, depending on the freshness of the eggs.
 
Add-Ins:
 
 
    • Celery: 1 celery rib, diced
 
    • Onion: 2 Tbsp chopped green or red onion
 
    • Pickles: 1 Tbsp diced dill pickles
 
    • Avocado: mash half of an avocado into the egg salad, or top with avocado slices
 
    • Spicy: add a small scoop of harissa paste, or a shake of crushed red pepper flakes.
  • Make it a BLT by topping with bacon, lettuce and tomato.