Egg Salad Sandwich
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Egg Salad Sandwich
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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!
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Ingredients
- 6 Tablespoon mayonnaise
- 2 teaspoon Dijon mustard
- 2 teaspoon lemon juice fresh
- 8 egg hard boiled, peeled and cut in small cubes, large
- 1 celery diced small, stalk
- ¼ cup green onion chopped
- ¼ cup dill chopped, fresh
- ¼ teaspoon salt
- ⅛ teaspoon black pepper freshly ground
- red onion thinly sliced, for serving
- green leaf lettuce for serving
- 8 bread I used gluten-free bread, slices
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 Information
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Calories
183kcal
(9%)
Carbohydrates
4g
(1%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
331mg
(110%)
Sodium
466mg
(19%)
Potassium
200mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
826IU
(17%)
Vitamin C
5mg
(6%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 331mg | 110% |
| Sodium | 466mg | 19% |
| Potassium | 200mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 826IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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