Egg Salad Sandwiches Sandwich
Elevate your lunchtime routine with these classic yet crave-worthy Egg Salad Sandwiches, a perfect blend of creamy, tangy, and crunchy textures. This quick and easy recipe stars perfectly boiled eggs, finely diced celery, and sliced green onions, all tossed in a luscious dressing made with mayonnaise, yellow and Dijon mustards, and a dash of paprika for a subtle smoky kick. Sandwiched between soft slices of bread and optionally layered with crisp lettuce, this timeless favorite is ready in just 25 minutes and makes four satisfying servings. Ideal for picnics, meal prepping, or a no-fuss weekday meal, these egg salad sandwiches are a delicious and wholesome crowd-pleaser.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon dijon mustard
- 2 stalks celery
- 2 pieces green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
- 8 slices sliced bread
- 4 pieces optional lettuce leaves
Instructions
Place the eggs in a medium saucepan and cover them with cold water by about 1 inch. Bring the water to a rolling boil over medium-high heat.
Once the water reaches a boil, turn off the heat, cover the saucepan, and let the eggs sit in the hot water for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water to cool for 5 minutes. This makes peeling them easier.
Peel the cooled eggs and chop them into small pieces. Place the chopped eggs into a large mixing bowl.
Finely dice the celery and slice the green onions. Add both to the bowl with the chopped eggs.
In a small bowl, mix the mayonnaise, yellow mustard, dijon mustard, salt, black pepper, and paprika until smooth. Pour the dressing over the chopped egg mixture.
Gently fold the ingredients together until well combined. Taste and adjust seasoning if necessary.
Lay out 8 slices of bread. Spread a generous amount of the egg salad onto 4 slices. Optionally, top the egg salad with lettuce leaves for added texture.
Place the remaining slices of bread on top to form sandwiches. Cut each sandwich in half to serve.
Enjoy your homemade Egg Salad Sandwiches!
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 3045 mg | 132% | |
| Total Carbohydrate | 135.1 g | 49% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 14.4 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 557 mg | 43% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1252 mg | 27% | |
*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.
