Old Fashioned Egg Salad Sandwich
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Old Fashioned Egg Salad Sandwich
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The best egg salad sandwich recipe comes together easily with just a handful of simple ingredients!
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Ingredients
- 6 large egg see instructions below, hard-boiled
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- ¼ cup celery finely diced
- 2 tablespoons sweet pickle relish drained of juice
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- Croissant for serving; bread or rolls of choice, toasted if desired
- bread
- roll
- lettuce
Instructions
- Place the peeled, hardboiled eggs in a bowl. Roughly chop the eggs using a fork or pastry blender.
- In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt, and pepper.
- Add the chopped egg and gently mix until combined.
- Assemble sandwiches with egg salad and lettuce on croissants, bread, or rolls of choice. Serve immediately.
Notes
- How to Hard Boil Eggs: Place the eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil. As soon as the water boils, remove the pot from the heat, cover, and let stand for 12 minutes. Drain and rinse the eggs under cold water for 1 minute. Once the outside of the eggs feel cool, crack the shells and carefully peel under cold water.
- Place the eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil. As soon as the water boils, remove the pot from the heat, cover, and let stand for 12 minutes. Drain and rinse the eggs under cold water for 1 minute. Once the outside of the eggs feel cool, crack the shells and carefully peel under cold water.
- Store egg salad in an airtight container in the refrigerator for 4-5 days.
Nutrition Information
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Serving
1/4 of the egg salad (not including bread)
Calories
214kcal
(11%)
Carbohydrates
4g
(1%)
Protein
10g
(20%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
285mg
(95%)
Sodium
420mg
(18%)
Potassium
126mg
(3%)
Fiber
0.2g
(1%)
Sugar
3g
(6%)
Vitamin A
535IU
(11%)
Vitamin C
0.3mg
(0%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1/4 of the egg salad (not including bread) | |
| Calories | 214kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 285mg | 95% |
| Sodium | 420mg | 18% |
| Potassium | 126mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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