Egg Salad Sandwich
A simple and comforting egg salad sandwich, perfect for a quick lunch.
A simple and comforting egg salad sandwich, perfect for a quick lunch.
Instructions
- Place Eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Drain the hot water and immediately rinse Eggs under cold water until cool enough to handle. Peel and coarsely chop.
- In a medium bowl, combine all Dressing ingredients.
- Add chopped Eggs and Mix-Ins to the bowl with the Dressing. Gently stir until well combined.
- Spread Egg salad evenly onto two slices of Bread. Top with the remaining slices of Bread and serve.
-
6
6
Large Eggs
-
1/4 cup
60 mL
Mayonnaise
-
1 tbsp
15 mL
Yellow Mustard
-
1/4 tsp
1.25 mL
Black Pepper
-
1/4 tsp
1.25 mL
Salt
-
1/4 cup
30 g
Celery-finely chopped
-
2 tbsp
15 g
Red Onion-finely chopped
-
4 slices
4 slices
Bread-your choice
Equipment
- Saucepan
- Mixing Bowl
- Knife
- Cutting Board
Instructions
- Place Eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Drain the hot water and immediately rinse Eggs under cold water until cool enough to handle. Peel and coarsely chop.
- In a medium bowl, combine all Dressing ingredients.
- Add chopped Eggs and Mix-Ins to the bowl with the Dressing. Gently stir until well combined.
- Spread Egg salad evenly onto two slices of Bread. Top with the remaining slices of Bread and serve.
Nutrition per serving
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