This egg salad sandwich recipe combines filling, tasty boiled eggs with creamy mayo, tangy mustard, zesty onion, crunchy celery, crispy bacon, and spices for a delicious combination that makes a perfect sandwich.
Ingredients
- 6 large hardboiled eggs chilled
- ¼ cup mayonnaise
- 1 ½ teaspoons yellow mustard
- 1 green onion sliced thinly
- 1 celery stalk chopped
- salt and pepper to taste
- 8 bread slices or 4 rolls
- 4 slices cooked bacon or more to taste
- avocado, lettuce, tomato optional toppings
Instructions
- Chop or mash hard-boiled eggs to your desired consistency.
- In a bowl, combine the chopped eggs, mayonnaise, mustard, green onion, celery, salt, and pepper. Stir well.
- Optional, but recommended: Cover bowl tightly with plastic wrap or place into an airtight container and refrigerate for 2 hours.
- Spoon onto bread or a bun and top with bacon and/or your favorite sandwich toppings.
- Slice in half, if desired, and enjoy!
Notes
Egg salad can be stored in an airtight container in the fridge for up to 3 days.
For best taste refrigerate egg salad for at least 2 hours before serving.
To hard-boil your eggs, place them in a large pot, add water until eggs are completely covered, and bring to a boil on the stove. Once boiling, cover the pot and turn off the heat. Let the eggs cook in the hot water for 15 minutes and transfer them to an ice-water bath to cool before peeling.
Nutrition
Calories: 437kcal | Carbohydrates: 28g | Protein: 17g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 266mg | Sodium: 760mg | Potassium: 230mg | Fiber: 2g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 3mg
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