Easy Egg Salad Sandwiches
Whether you are serving these yummy sandwiches for lunch, at a picnic, wedding, or baby showers, or for a light dinner, they will be a hit! This creamy egg salad is made with just a few ingredients and is a recipe anyone can make.
Servings: 4
Calories: 174kcal
Ingredients
- 4 boiled eggs - cooled and peeled
- ¼ cup good mayonnaise
- ½ teaspoon salt
- ½ teaspoon fresh cracked pepper
- ¼ teaspoon dry mustard
Instructions
- Place cooked, cooled and peeled eggs in a bowl and chop.
- Add mayonnaise, salt, pepper and mustard. Mix well
- Spoon egg salad onto bread - do not skimp on the amount. Enjoy!
Notes
How To Boil Eggs:
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- Add eggs to a pot and cover with cold water. Bring the water up to a boil.
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- Turn off the heat and cover the pot with a lid. Let the eggs sit for 12 minutes.
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- Drain eggs and put in cold water with ice for 5 minutes. Drain and peel.
- If you are lucky enough to have leftovers, you can store your egg salad in the refrigerator in an airtight container for up to 3-4 days.
Nutrition
Calories: 174kcal | Carbohydrates: 1g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 192mg | Sodium: 442mg | Potassium: 70mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 271IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg