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Best Easy Egg Salad Sandwich Recipe

Name: Best Easy Egg Salad Sandwich Recipe
Total time: 20 min
Yield: 140 g
Ingredients: large eggs 6 pieces; sandwich bread 8 slices; celery 0.25 cup; red onion 2 tbsp; mayonnaise 0.5 cup; Dijon mustard 1 tsp; lemon juice 1 tsp; salt 0.5 tsp; black pepper 0.25 tsp

Creamy egg salad on soft bread is a protein-rich, vegetarian-friendly sandwich that's easy to make in batches. This classic lunch option is a family favorite for picnics and quick meals.

Cook 20 min Difficulty EASY 325 kcal

#vegetarian #high protein

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Ingredients

Main ingredients

large eggs 6 pieces
sandwich bread 8 slices
celery 0.25 cup
red onion 2 tbsp

Seasonings/Sauce

mayonnaise 0.5 cup
Dijon mustard 1 tsp
lemon juice 1 tsp
salt 0.5 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 34 g 42%

Protein 13 g 16%

Fat 15 g 42%

Serving size 140g

Cooking steps

1

Place the eggs in a saucepan and cover with cold water by an inch. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
2

Remove eggs from hot water and transfer immediately to an ice bath. Let them cool for 5 minutes, then peel carefully.
3

Chop the cooled eggs into medium chunks for a creamy but textured salad.
4

In a large bowl, combine chopped eggs, diced celery, and red onion. Gently fold in mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until evenly mixed.
5

Lay out the bread slices and spoon the egg salad mixture onto half of them. Top with the remaining slices to form sandwiches. Serve immediately or wrap for later.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredient that defines the flavor and protein content of this sandwich is large eggs. Combined with creamy mayonnaise and a touch of Dijon mustard, eggs provide the classic taste and texture of an authentic egg salad sandwich.

Q. What heat and timing tips ensure perfect eggs for egg salad?

For the creamiest texture and easy peeling, simmer eggs gently for 10 minutes after water reaches a boil, then immediately transfer to an ice bath to cool completely before peeling. This careful heat control prevents overcooked yolks and rubbery whites.

Q. How can I keep the egg salad from getting watery or mushy?

Be sure to cool eggs fully before chopping, and gently fold in the dressing just until coated. Overmixing or adding dressing to warm eggs can cause the salad to become mushy or separate. Diced celery also adds texture and helps absorb excess moisture.

Q. How many calories per serving, and is this recipe high in protein?

Each serving contains about 325 kcal, with 13g protein, 34g carbohydrates, and 15g fat. Protein content makes up roughly 16% of the total calories—so it's a balanced, protein-rich vegetarian lunch option.

Best Easy Egg Salad Sandwich Recipe

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