Egg Salad Sandwich

It’s hard to find a pre-made egg salad from the deli that isn’t coated with ultra-sugary mayonnaise. This homemade version has a chunky texture, a fresh flavor, and lots of healthy vegetables hidden away inside. A must try for your next picnic or brown bag lunch.

6 large eggs
2 tablespoons mayonnaise
1 tablespoon mustard
1 tablespoon fresh lemon juice
1 stalk celery, finely chopped
1 scallion, finely chopped
1 tomato, seeded, finely chopped
2 tablespoons chopped fresh parsley
¼ teaspoon salt
¼ teaspoon black pepper
Dash paprika
8 slices sandwich bread of choice

1. Place eggs in a pot of water to cover; bring to a boil over high heat. Reduce to a low boil, cover, and cook 7 to 9 minutes. Remove from heat and transfer to a bowl of cold water for 3 minutes.

2. When eggs are cool enough to handle, remove shells and transfer eggs to a large mixing bowl. Add mayonnaise, mustard, and lemon juice; gently mash with a fork to desired texture.

3. Add celery, scallion, tomato, parsley, salt, pepper, and paprika; mix until incorporated. Assemble four sandwiches using egg salad mixture and serve immediately.

Source: Sandwich Recipe.

Published in: on August 1, 2010 at 5:34 pm  Comments (2)  
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2 CommentsLeave a comment

  1. […] Egg Salad Sandwich ( […]

  2. I love egg salad too. Here is my favorite Danish egg salad:

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