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+ servings
5 from 1 vote

Egg Salad Sandwich

This egg salad sandwich recipe is such a classic. Learn how to make egg salad sandwiches for a quick and easy lunch!
Servings 2 Sandwich
Prep Time 5 mins
Cook Time 10 mins
Resting time 12 mins
Total Time 27 mins

Ingredients

  • 4 Large Size Eggs Hard-boiled
  • 2 Tbsp Mayonnaise
  • 1 Tsp Mustard
  • Salt To Taste
  • 1/4 Tsp Black Pepper
  • 1 Tbsp Green Onion Chopped
  • 1 Tbsp Fresh Coriander Chopped
  • 2 Tsp Fresh Lemon Juice
  • 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.

Nutrition

Nutrition Facts
Egg Salad Sandwich
Amount per Serving
Calories
296
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
4.9
g
31
%
Cholesterol
 
454
mg
151
%
Sodium
 
457
mg
20
%
Carbohydrates
 
13.7
g
5
%
Sugar
 
2
g
2
%
Protein
 
16.1
g
32
%
Calcium
 
82
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.