Egg

Egg Salad Sandwich

by Phoebe Green
Jump to Recipe
Egg salad sandwich
Jump to Recipe Print Recipe

I’ve made various versions of egg salad sandwich over the years and never measure anything. I go by how it tastes, but I wrote everything down recently when I made it for lunch. However, feel free to adjust the amounts below to your taste.

I prefer my egg salad to be a little chunkier and not too creamy. The dill pickle adds the right amount of crunch and zing to my sandwiches. Sometimes I save the pickle juice and add a little bit of that if I don’t have any pickles. The squeeze of fresh lemon juice pulls everything together. I prefer to make this a couple of hours before eating it to chill in the refrigerator, and the flavours can blend together.

Egg salad sandwich

Egg Salad Sandwich

Phoebe Green
You can literally make anything with eggs. Today, we'll use them for a sandwich. This a simple recipe for egg salad sandwich you can make anytime.
5 from 1 vote
Print Recipe Pin Recipe Share on Facebook
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Salad, Snack
Cuisine American
Servings 4 people
Calories 658 kcal

Ingredients
 
 

  • 6 medium eggs
  • ¼ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon lemon juice fresh-squeezed
  • 1 tablespoon shallot finely minced
  • 1 medium dill pickle kosher, finely minced
  • ½ teaspoon garlic powder
  • 1 pinch salt to taste
  • 1 pinch pepper to taste
  • 1 loaf bread your choice of bread
  • 1 head lettuce

Instructions
 

  • Put the 6 eggs into a pot with cold water.
  • Over high heat, bring the water and the eggs to a rolling boil.
  • Cover the pan and turn the heat off.
  • Let eggs stand in hot water for 15 minutes.
  • Drain eggs into a colander and allow them to cool completely.
  • Peel eggs and rinse to remove all of the shells altogether.
  • Chop eggs and add to a medium mixing bowl.
  • Add the mayonnaise, mustard, lemon juice, shallot, dill pickle, and garlic powder. Mix together.
  • Season with salt and pepper to taste.
  • Chill for at least 2 hours.
  • Spread egg salad mixture on a slice of bread and top with lettuce.

Nutrition

Calories: 658kcalCarbohydrates: 84gProtein: 27gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 246mgSodium: 1161mgPotassium: 370mgFiber: 7gSugar: 10gVitamin A: 411IUVitamin C: 1mgCalcium: 262mgIron: 7mg
Feedback is key!Let us know how this recipe worked out for you.
0
Would love your thoughts, please comment.x
()
x