Classic Egg Mayonnaise Sandwich
Creamy, comforting, and delightfully simple, the Classic Egg Mayonnaise Sandwich is the ultimate lunchbox staple and tea-time favorite. Featuring a perfectly balanced filling of hard-boiled eggs mashed to a coarse texture, blended with rich mayonnaise, and a hint of Dijon mustard for a subtle tang, this sandwich is a timeless rendition of a classic recipe. A dash of salt and freshly ground black pepper enhances the flavors, while crisp lettuce adds a refreshing crunch. Lightly buttered slices of soft white bread cradle the filling, ensuring every bite is as satisfying as the last. Ready in just 25 minutes, this quick and easy recipe is perfect for a family picnic, weekday lunch, or even a casual brunch. Indulge in the creamy goodness of this egg mayonnaise sandwich today! Keywords: egg mayonnaise sandwich, classic sandwich recipe, egg salad sandwich, quick and easy lunch, picnic sandwich ideas.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 large eggs
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 8 slices white bread
- 2 tablespoons butter
- 4 leaves lettuce
Instructions
1. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over high heat.
2. Once the water reaches a boil, let the eggs cook for 10 minutes.
3. After 10 minutes, remove the eggs from boiling water and transfer them to a bowl filled with ice water. Let them sit for at least 5 minutes, which will make peeling easier.
4. Once cooled, peel the eggs and place them in a mixing bowl. Use a fork to mash the eggs until they reach a coarse texture.
5. Add mayonnaise, Dijon mustard, salt, and black pepper to the mashed eggs. Mix well until the ingredients are thoroughly combined.
6. Lightly butter each slice of bread on one side to add a layer of richness to the sandwich.
7. Divide the egg mayonnaise mixture evenly onto four slices of buttered bread, spreading it out evenly.
8. Top the egg mayonnaise with a crisp leaf of lettuce on each slice.
9. Place the remaining slices of buttered bread on top of each sandwich, butter-side down, pressing lightly to secure the fillings.
10. Cut the sandwiches diagonally to create two triangles, if desired. Serve immediately or pack in a lunchbox for later.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 154 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
