5 from 3 votes
Egg Salad Sandwich
Level up your lunchbox with an “egg-ceptional” Egg Salad Sandwich.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
12 mins
Total Time
22 mins
Servings:
4
servings
Calories:
262 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 8 egg large
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon paprika
- salt to taste
- black pepper to taste
- 8 lices whole grain bread
- lettuce optional, leaves
Instructions
- Place eggs in a large saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 12 minutes, then transfer to an ice water bath to cool.
- Peel the cooled eggs and chop them into small pieces. Transfer to a mixing bowl.
- Add mayonnaise, Dijon mustard, paprika, salt, and pepper to the chopped eggs. Mix until well combined.
- Spread the egg salad evenly onto four slices of bread. If desired, add lettuce leaves on top of the egg salad.
- Top with the remaining slices of bread, cut each sandwich in half, and serve.
Cup of Yum
Nutrition Information
Calories
262kcal
(13%)
Carbohydrates
3g
(1%)
Protein
12g
(24%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.1g
(5%)
Cholesterol
335mg
(112%)
Sodium
295mg
(12%)
Potassium
134mg
(3%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
552IU
(11%)
Vitamin C
0.4mg
(0%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 262
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 335mg | 112% |
| Sodium | 295mg | 12% |
| Potassium | 134mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 552IU | 11% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.