Egg Salad Sandwich Spread
Creamy, tangy, and delightfully versatile, this Egg Salad Sandwich Spread is the ultimate recipe for a quick and satisfying lunch. Crafted with perfectly boiled eggs, zesty Dijon mustard, and a hint of fresh herbs like chives and parsley, this classic spread is elevated with a splash of lemon juice for a bright, refreshing twist. Ready in just under 20 minutes, this easy-to-make spread is ideal for layering onto your favorite bread, croissants, or crackers. Whether you're preparing a hearty sandwich or a light brunch snack, this egg salad recipe is a flavorful, protein-packed option that's perfect for any occasion. Don’t forget—it can be stored in the refrigerator for up to three days, making it a meal-prep favorite! Keywords: egg salad, sandwich spread, quick lunch recipe, easy egg salad, protein-packed sandwich.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large Eggs
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh chives
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon juice
Instructions
Place the eggs in a single layer in a medium saucepan and cover them with water by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover it with a lid, and let the eggs sit for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water and let them cool for 5 minutes. This makes peeling easier.
Peel the eggs and chop them into small, bite-sized pieces or mash them lightly with a fork, depending on your preferred texture.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, chopped fresh chives, chopped fresh parsley, salt, black pepper, and lemon juice. Mix well to combine.
Add the chopped eggs to the mixture and gently fold to coat the eggs evenly in the dressing. Be careful not to mash the eggs too much unless you prefer a smoother consistency.
Taste the egg salad and adjust the seasoning with more salt, pepper, or lemon juice as needed.
Serve the egg salad as a spread on bread, croissants, or crackers, or use it as a filling for sandwiches. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 2231 mg | 97% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.3 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 184 mg | 14% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 498 mg | 11% | |
*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.
