Egg Salad Sandwich
Whether you're planning a picnic, a school lunch, or a quick bite, this Egg Salad Sandwich is the ultimate choice.
Servings: 2
Calories: 448kcal
Ingredients
- 4 hard boiled eggs, chopped
- 1 dill pickle, finely chopped
- 3 tablespoons mayonnaise
- 1 teaspoon fresh dill, chopped
- 1/2 teaspoon kosher salt
- 1 stick celery, chopped
- 2 teaspoons lemon juice
- 4 slices sandwich bread of choice
Instructions
- Combine the first 7 ingredients in a bowl.
- Toast bread until golden, if desired.
- Place filling on top of 2 pieces of bread and top with second pieces of bread to make sandwiches.
Notes
To Store: Egg salad can be stored in the refrigerator for 3-4 days. For sandwiches, store separate from the bread and assemble before eating.
Make it lighter: Swap half the mayo for Greek yogurt or mashed avocado for a little lighter version.
Add flavor boosts: Try Dijon mustard, capers, curry powder, fresh parsley, chives, or a dash of sriracha.
Change the base: Serve on a wrap, over salad greens, in a pita, or with crackers for a no-bread option.
Extra veggies: Grated carrots, chopped cucumbers, or thinly sliced radish add color and crunch.
Nutrition
Calories: 448kcal | Carbohydrates: 27g | Protein: 20g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 382mg | Sodium: 1369mg | Potassium: 364mg | Fiber: 4g | Sugar: 5g | Vitamin A: 689IU | Vitamin C: 3mg | Calcium: 169mg | Iron: 3mg