Would you eat this Egg Salad Sandwich ?
Ingredients:
6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped fresh chives or green onions
Salt and pepper, to taste
4 slices of sandwich bread white, whole wheat, or sourdough
Butter or lettuce leaves optional, for layering
Directions:
Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 1012 minutes.
Transfer eggs to a bowl of ice water and cool for 5 minutes. Peel and chop the eggs into small pieces.
In a mixing bowl, combine chopped eggs with mayonnaise, Dijon mustard, lemon juice, chives, salt, and pepper. Mix until creamy and well combined.
Lightly toast the bread slices if desired.
Spread the egg salad mixture evenly over two slices of bread. Top with the remaining slices. Add butter or lettuce if using.
Slice sandwiches in half and serve chilled or at room temperature.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes
Kcal: 320 kcal Servings: 2 sandwiches
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