Egg Salad Sandwich
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Egg Salad Sandwich
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Egg Salad Sandwich is an easy and tasty lunch with a creamy salad topped off with lettuce, tomato, onion, and served in toasted sandwich bread.
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Ingredients
- 8 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 2 teaspoon lemon juice
- 1/4 cup celery , minced
- 1/4 cup red onion , minced
- 1 tablespoon white wine vinegar
- 2 teaspoons tarragon , minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 lices sandwich bread
- 8 leaves lettuce
- 4 lices tomato
- 4 lices red onion
Instructions
- Place the eggs in a large pot with cold water covering them by 1 inch and bring the water to a simmer.
- Cover with a lid, turn off the heat, and let sit for 8 minutes. Remove the eggs, place in an ice water bath, then peel.
- Chop the eggs, then add in the rest of the ingredients and mix well. Refrigerate for at least 1 hour before serving.
- Toast bread slices, then top with lettuce, egg salad, onion slices, another leaf of lettuce, and bread (this helps prevent sandwich sogginess).
Nutrition Information
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Calories
369kcal
(18%)
Carbohydrates
33g
(11%)
Protein
19g
(38%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
376mg
(125%)
Sodium
954mg
(40%)
Potassium
385mg
(11%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
940IU
(19%)
Vitamin C
8mg
(9%)
Calcium
192mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Sandwiches
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 376mg | 125% |
| Sodium | 954mg | 40% |
| Potassium | 385mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 8mg | 9% |
| Calcium | 192mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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