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5 from 1 vote

Egg Salad Sandwich

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Egg salad sandwich
Egg salad sandwich

This creamy and flavourful egg salad sandwich recipe is such a classic and so simple to make. This delicious sandwich filled with the classic egg salad is just perfect for a quick go-to launch or even as a brunch.

This egg salad sandwich recipe is such a classic. Learn how to make egg salad sandwiches for a quick and easy lunch!

Egg salad sandwich

Recipe Card

Egg Salad Sandwich

5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 12 minutes
Total Time 27 minutes
This egg salad sandwich recipe is such a classic. Learn how to make egg salad sandwiches for a quick and easy lunch!

Ingredients
 

  • 4 Large Size / 4 Large Size Eggs ( Hard-boiled)
  • 2 Tbsp / 29.57 g Mayonnaise
  • 1 Tsp / 4.93 g Mustard
  • Salt To Taste
  • ¼ Tsp / 1.23 g Black Pepper
  • 1 Tbsp / 14.79 g Green Onion (Chopped)
  • 1 Tbsp / 14.79 g Fresh Coriander (Chopped)
  • 2 Tsp / 9.86 ml Fresh Lemon Juice
  • 4 Slices / 4 Slices White Bread

Instructions

  • Place The Eggs In A Medium-size Pan And Add Normal Water. Turn On The Heat And Bring Water To A Boil. When It Comes To A Rolling Boil, Switch Off The Heat, Cover And Let Eggs Stand In Hot Water For 10 To 12 Minutes.
  • Remove Eggs From Hot Water And Place Them Into Ice-cold Water And Let Them Cool. Peel The Eggs And Then Chop Them Into Small Pieces. Chop Green Onions And Fresh Coriander Leaves.
  • Place The Chopped Eggs In A Bowl, Add In The Mayonnaise, Mustard, Salt, Pepper, Chopped Green Onion And Chopped Coriander. Stir Well To Combine.
  • Cover And Refrigerate The Egg Salad About An Hour To Cool. (But This Step Is Optional)
  • Lay One Slice Of Bread On A Surface, Spread About Half Of The Egg Salad Filling Over The Bread And Top It With The Second Slice Of Bread.

Video

YouTube video

Nutrition Facts

Calories: 296kcal (15%) | Carbohydrates: 13.7g (5%) | Protein: 16.1g (32%) | Fat: 18g (28%) | Saturated Fat: 4.9g (31%) | Cholesterol: 454mg (151%) | Sodium: 457mg (20%) | Sugar: 2g (2%) | Calcium: 82mg (8%) | Iron: 2mg (11%)

*This calculation is done by assumption calculated by an API. Please use our nutrition information just to get an idea about the recipe, consult a nutritionist if you need exact nutrition information.

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