Egg Salad Sandwich
This Egg Salad Sandwich is a fast and easy lunch recipe. Cold egg salad can be made in advance. A protein packed vegetarian lunch option. Simple and classic flavors.
Servings: 1 sandwich
Calories: 626kcal
Ingredients
- 3 hard boiled eggs
- ¼ cup celery diced, approx 1/2 stalk
- ¼ cup mayonnaise
- 1 tsp dijon mustard (or mustard of choice)
- 1 tsp relish
- 3 shakes hot sauce
- pinch salt
Instructions
- Place the peeled eggs in a small bowl. Mash them with a fork until they are as chunky or smooth as you would like.
- Add the celery, mayo, mustard, relish, hot sauce, and salt to the bowl. Stir to combine. Taste and adjust seasoning as needed.
- Scoop the mixture onto a slice of bread if making a sandwich. This mixture can also be eaten as-is or on top of a salad. Refrigerate for up to 5 days.
Nutrition
Serving: 1serving | Calories: 626kcal | Carbohydrates: 4g | Protein: 20g | Fat: 58g | Saturated Fat: 11g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 583mg | Sodium: 752mg | Potassium: 281mg | Fiber: 1g | Sugar: 3g | Vitamin A: 947IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg
