Description
A simple and delicious egg salad sandwich recipe that’s perfect for lunch.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons mayonnaise (preferably Japanese mayonnaise)
- 1 teaspoon mustard (optional)
- Salt, to taste
- Pepper, to taste
- 4 slices of soft white bread
- Butter (for spreading, optional)
- Green onion or chives (optional, for garnish)
Instructions
- Place the eggs in a saucepan, cover them with cold water, and bring it to a rolling boil.
- Once boiling, cover the pan and remove it from heat. Let it sit for about 10-12 minutes.
- After the time is up, transfer the eggs to a bowl of ice water to cool quickly. This makes peeling easier.
- Once cooled, peel the eggs and place them in a mixing bowl.
- Use a fork to mash the eggs until they reach your desired consistency, smooth or chunky.
- Add the mayonnaise, mustard (if using), salt, and pepper to the mashed eggs. Mix well until everything is combined.
- If desired, lightly toast the bread slices or simply use them soft. You can spread a thin layer of butter on the bread for added flavor.
- Spread a generous amount of the egg mixture onto two of the bread slices. Top with the remaining slices to create sandwiches.
- Cut the sandwiches diagonally or in halves, depending on your preference.
Notes
- This egg salad can be garnished with green onion or chives for added flavor.
- Adjust salt and pepper according to your taste.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 370mg