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Classic Egg Salad Recipe

Author: Evelyn Petrie
A quick and creamy egg salad that's perfect for sandwiches, wraps, or served on its own.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Lunch
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 4 pieces Eggs
  • 2 tablespoons Mayonnaise
  • 1 teaspoon Yellow mustard
  • to taste Kosher salt

For Sandwiches

  • 4 slices White bread
  • 1 tablespoon Butter
  • to taste Lettuce

Instructions
 

  • Fill a medium saucepan with water and bring it to a boil.
  • While the water heats, fill a bowl with cold water and ice cubes for cooling the eggs.
  • Carefully drop the cold eggs into the boiling water and cook for 14 minutes.
  • Once done, drain the eggs and transfer to the ice bath for 5 minutes.
  • Peel the cooled eggs under running water for easier shell removal.
  • Finely mash the peeled eggs with a fork until chunky.
  • Add mayonnaise, mustard, and salt to the mashed eggs, mixing until creamy.
  • Toast the bread and butter one side of each slice. Spread mayonnaise on one side.
  • Add lettuce and half of the egg salad on the buttered slice, then top with another slice of bread.
  • Cut the sandwich in half and serve immediately.

Notes

  • Use fresh eggs for the best flavor.
  • You can store leftover egg salad in an airtight container for up to 3 days.

Nutrition

Calories: 300kcalCarbohydrates: 28gProtein: 12gFat: 15gSaturated Fat: 3gSodium: 450mgFiber: 1gSugar: 2g
Keyword Egg Salad, Sandwich
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