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Egg Salad Sandwich

Bettyskitchen's picture
  Hard boiled eggs 6 , peeled and finely chopped
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Minced onion 1 Tablespoon
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Honey mustard 1 Teaspoon
  Paprika To Taste
  Salt To Taste
  Black pepper To Taste
  Lettuce leaves 6 , washed, and dried with paper towel
  Bread slices 8 (Choose Any Bread, Whole Wheat, White, Etc. I Used Arnold Sandwich Thins, Plus 100% Whole-Wheat Bread)

In a medium bowl, place 6 chopped eggs, 1/2 cup chopped celery, 1 tablespoon minced onion, 1/3 cup mayonnaise, 1 teaspoon honey mustard, paprika, salt, and black pepper, all to taste. Gently mix until combined. Toast the bread slices that you will be using. Place lettuce leaves on top of a slice of the toasted bread. Spread with an even layer of egg salad. Top with the remaining slice of toasted bread. This should make 4 to 6 sandwiches, depending on how thickly you spread them.
Note: In order to make a gourmet egg salad sandwich, you may add 1/2 cup of any one of the following to your egg salad mixture. If you choose two, use 1/4 cup of each. I do not advise that you choose more than two add-ins, unless very carefully selected.

Recipe Summary

Difficulty Level: 
Very Easy
A smart, stylish, satisfying starter, egg salad sandwich truly makes for an irresistible treat. Great for a summer lunch, picnic or barbeque – this filling treat takes no time to make at all. Betty's version of this sumptuous sandwich is a breeze to make and clean up. Tune into the recipe video to learn more about it.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 852 Calories from Fat 455

% Daily Value*

Total Fat 51 g77.9%

Saturated Fat 9.1 g45.5%

Trans Fat 0 g

Cholesterol 751.3 mg250.4%

Sodium 1205.3 mg50.2%

Total Carbohydrates 63 g21%

Dietary Fiber 3.9 g15.6%

Sugars 4.1 g

Protein 31 g62.1%

Vitamin A 72.5% Vitamin C 11.3%

Calcium 18.9% Iron 30.9%

*Based on a 2000 Calorie diet

Egg Salad Sandwich Recipe Video