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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
minutes
Total Time
10
minutes
minutes
Servings
4
servings
Calories
183
kcal
AUTHOR
Neli Howard | Delicious Meets Healthy
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
Nutrition Facts
Egg Salad Sandwich
Amount Per Serving
Calories
183
Calories from Fat 117
% Daily Value*
Fat
13g
20%
Saturated Fat 3g
15%
Trans Fat 1g
Cholesterol
331mg
110%
Sodium
466mg
19%
Potassium
200mg
6%
Carbohydrates
4g
1%
Fiber 1g
4%
Sugar 1g
1%
Protein
12g
24%
Vitamin A
826IU
17%
Vitamin C
5mg
6%
Calcium
67mg
7%
Iron
2mg
11%
* Percent Daily Values are based on a 2000 calorie diet.
Course
Salad, Sandwich
Cuisine
American
Keyword
classic egg salad sandwich, how to make egg salad, the best egg salad
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