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Egg Salad Sandwich
Delicious and creamy, this easy egg salad recipe is perfect for quick and easy lunches throughout the week. Low in carbs and high in protein, it’s perfect for meal prep!
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad, Sandwich
Cuisine:
American
Servings:
4
servings
Calories:
183
kcal
Author:
Neli Howard
Ingredients
6
Tablespoon
mayonnaise
2
teaspoon
Dijon mustard
2
teaspoon
fresh lemon juice
8
large eggs
hard boiled, peeled and cut in small cubes
1
stalk celery
diced small
¼
cup
chopped green onions
¼
cup
chopped fresh dill
¼
teaspoon
Salt
⅛
teaspoon
freshly ground black pepper
Red onion
thinly sliced, for serving
Green leaf lettuce
for serving
8
slices bread
I used gluten-free bread
Instructions
In a medium bowl, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice, until smooth.
Gently fold in the chopped eggs, celery, green onions, and dill. Season with salt and pepper to taste.
Assemble the egg salad between two slices of bread, green leaf lettuce, and topped with thinly sliced red onions (optional).
Store leftover egg salad in the refrigerator for up to 5 days.
Notes
It's best to boil the eggs ahead of time so that they are cool enough to handle. Don't add the eggs hot to the mayonnaise or it could split.
Try adding in some diced bell pepper for even more veggies!
Store the egg salad for 5 days in the refrigerator.
Nutrition
Calories:
183
kcal
|
Carbohydrates:
4
g
|
Protein:
12
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
331
mg
|
Sodium:
466
mg
|
Potassium:
200
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
826
IU
|
Vitamin C:
5
mg
|
Calcium:
67
mg
|
Iron:
2
mg
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