Egg Salad Sandwich
Party, picnic or packed lunch the humble egg salad sandwich is a classic cornerstone.
Servings: 3
Ingredients
- 6 eggs
- 1 dill pickle diced finely
- 2 green onions green parts only or chives
- 6 tbsp mayonnaise
- 2 tsp lemon juice
- 1/2-1 tsp This is an affiliate link.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: 359kcal | Carbohydrates: 32g | Protein: 18g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 332mg | Sodium: 1585mg | Potassium: 380mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1980IU | Vitamin C: 17mg | Calcium: 156mg | Iron: 4mg