Egg Salad Sandwich recipe
It's hard to find a pre-made egg salad from the deli that isn't coated with ultra-sugary mayonnaise. This homemade version has a chunky texture, a fresh flavor, and lots of healthy vegetables hidden away inside. A must try for your next picnic or brown bag lunch.
Ingredients:
6 large eggs
2 tablespoons mayonnaise
1 tablespoon mustard
1 tablespoon fresh lemon juice
1 stalk celery, finely chopped
1 scallion, finely chopped
1 tomato, seeded, finely chopped
2 tablespoons chopped fresh parsley
¼ teaspoon salt
¼ teaspoon black pepper
Dash paprika
8 slices sandwich bread of choice
Directions:
1. Place eggs in a pot of water to cover; bring to a boil over high heat. Reduce to a low boil, cover, and cook 7 to 9 minutes. Remove from heat and transfer to a bowl of cold water for 3 minutes.
2. When eggs are cool enough to handle, remove shells and transfer eggs to a large mixing bowl. Add mayonnaise, mustard, and lemon juice; gently mash with a fork to desired texture.
3. Add celery, scallion, tomato, parsley, salt, pepper, and paprika; mix until incorporated. Assemble four sandwiches using egg salad mixture and serve immediately.
Back to the Sandwich Recipe home page.
- View a free printer-friendly PDF version of this recipe.
- Email a link to this recipe to a friend.
- Created your own sandwich recipe? Submit it to this site and our food and drink network.
