Recipe
Egg Salad Sandwich
From the SnackChat kitchen · Thu 15 Oct
Chopped hard-boiled eggs folded into creamy mustard mayonnaise and stacked on soft bread with crisp lettuce. A simple, cheap lunch classic.
Serves2
Allergens
- Eggs
- Soy
- Wheat / gluten
- Place the eggs in a saucepan and cover with cold water by 2 cm/1 in. Bring to a boil over high heat.
- Remove the pan from the heat, cover, and let the eggs stand for 10 minutes.
- Move the eggs to a bowl of ice water for 5 minutes, then peel and chop them.
- Mix the chopped eggs with the mayonnaise, mustard, salt and pepper.
- Pile the egg salad onto two slices of bread, add the lettuce leaves, and top with the remaining bread.
Per serving
Calories434 kcal
Protein21 g
Fat23 g
Carbs37 g
Estimated from ingredients (USDA). Edit the recipe in the app to adjust.