Egg Salad Sandwich

Bettyskitchen's picture

Dec. 06, 2010

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.


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


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
Servings: 2

Nutrition Facts

Serving size

Calories 852Calories from Fat 455

 % Daily Value*

Total Fat 51 g78.5%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 1205 mg50.21%

Total Carbohydrates 63 g21%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet