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–+ servings
cut in half egg salad sandwich

Egg Salad Sandwich

Julia Frey of Vikalinka
Party, picnic or packed lunch the humble egg salad sandwich is a classic cornerstone.
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Prep Time 10 minutes
Cook Time 10 minutes
Course lunch
Cuisine American
Servings 3
Calories 359 kcal

Ingredients
  

  • 6 eggs
  • 1 dill pickle diced finely
  • 2 green onions green parts only or chives
  • 6 tbsp mayonnaise
  • 2 tsp lemon juice
  • ½-1 tsp dijon mustard
  • salt and pepper to taste
  • 4 tbsp salad cress sprouts or any greens of your choice
  • 6 slices of bread

Instructions
 

  • Boil the eggs, then immediately put them in cold water and cool. I cook my eggs in Instant Pot at high pressure for 5 minutes, then use manual pressure release. You can do that or use your favourite method. 
  • Peel the eggs and chop them. I prefer texture in my egg salad, so I don’t chop them too finely. Then dice the dill pickle and slice the green onions. If you are using fresh dill, add it now as well. 
  • Mix the mayonnaise with the lemon juice and Dijon mustard. Add the salad dressing to the egg mixture and mix gently. Season with salt and pepper to taste.
  • Spread the egg salad between two slices of bread with salad cress sprouts or lettuce. 

Video

Nutrition

Calories: 359kcalCarbohydrates: 32gProtein: 18gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 332mgSodium: 1585mgPotassium: 380mgFiber: 3gSugar: 6gVitamin A: 1980IUVitamin C: 17mgCalcium: 156mgIron: 4mg
Keyword egg salad sandwich
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