EGG SALAD SANDWICHES
Egg Salad Sandwiches are so quick and easy to prepare. Boiled, chopped eggs, combined with a creamy, tangy sauce, spread on bread, makes a delicious sandwich.
Servings 4 sandwiches
Calories 300kcal
Ingredients
- 6 eggs large or extra large
- 1/3 - 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 2 Tablespoons sweet relish
- 1/2 -3/4 cup celery chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- bread crackers, or tortilla wrap
- leaf lettuce optional
Instructions
- Place eggs in a medium size saucepan and cover with cold water. Bring to a gentle boil, cook for 10 minutes.
- Remove from the pan and place in a bowl of cold water for 5 minutes. Peel eggs and place in a large bowl. Chop eggs into desired size. A pastry cutter is an excellent gadget to use for this. May also just use a knife.
- In a medium size bowl, place the mayonnaise, mustard, relish, celery, salt and pepper. (When adding the mayonnaise you may want to start with the lesser amount and add more if desired. My husband likes a lot of it. so I added the 1/2 cup)
- Stir these ingredients to combine. Pour over the chopped eggs and fold together.
- Place egg salad in a covered container and chill for at least 2 hours.
- Serve on a sandwich, or with crackers, or a tortilla wrap.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.