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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
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Prep Time
2
hours
hrs
Cook Time
15
minutes
mins
Total Time
2
hours
hrs
15
minutes
mins
Course
Salad, Snack
Cuisine
American
Servings
4
people
Calories
658
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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:
658
kcal
Carbohydrates:
84
g
Protein:
27
g
Fat:
23
g
Saturated Fat:
4
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
4
g
Trans Fat:
0.1
g
Cholesterol:
246
mg
Sodium:
1161
mg
Potassium:
370
mg
Fiber:
7
g
Sugar:
10
g
Vitamin A:
411
IU
Vitamin C:
1
mg
Calcium:
262
mg
Iron:
7
mg
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Let us know how this recipe worked out for you.