Easy Egg Salad Sandwich
Make our easy Egg Salad Sandwich recipe. Serve on crackers, as an open-faced sandwich, or between two slices of bread with fresh lettuce.
Servings: 4
Calories: 280kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- mixing bowl
- Wooden spoon or spatula
Ingredients
- 6 Large Eggs
- 1/4 cup Mayonnaise
- 2 tbsp Greek Yogurt
- 3 tsp Dijon Mustard
- 1 tsp Fresh Lemon Juice
- 1/2 tsp Lemon Zest
- 1/4 tsp Smoked Paprika
- 1/2 tsp Kosher Salt
- Black Pepper
- 1/4 cup Spanish Cooking Onion or Shallot finely diced
- 1 tbsp Chives or Scallions chopped
- 1 tbsp Bread & Butter Pickles finely diced
- Bread and lettuce For Serving
Instructions
- Hard boil the eggs. Peel and chop.
- In a medium bowl, whisk together the mayo, yogurt, mustard, lemon juice, zest, paprika, salt and a few grinds of pepper to taste.
- Mix in the onions, then fold in the chopped eggs, chives, and pickles.
- Cover and chill in the refrigerator for 20 minutes. Stir, then season to taste.
- To prepare egg salad sandwiches you'll need sliced bread and tender lettuce like Romaine.e Place lettuce on a slice of bread, schemer 1/4 of the egg salad on top. Serve as it is if you'd like an open face egg salad sandwich. If you'd like a proper sandwich smush with an additional slice of bread then serve.
Nutrition
Calories: 280kcal | Carbohydrates: 16.3g | Protein: 14.5g | Fat: 17.7g | Saturated Fat: 3.8g | Cholesterol: 284mg | Sodium: 733mg | Potassium: 189mg | Fiber: 0.4g | Sugar: 12.9g | Calcium: 121mg | Iron: 2mg
