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Egg Salad Sandwich
Enjoy a classic lunchtime favorite with this Egg Salad Sandwich. Creamy hard boiled eggs are blended with mayonnaise, Dijon mustard, and a touch of onion and garlic powder, then piled high between slices of toasted bread. The addition of crunchy celery and a sprinkle of paprika makes this sandwich a delightful and satisfying midday meal.
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Servings: 4 servings
Calories: 434kcal
Ingredients
Let's gather the ingredients!
- 8 eggs hard-boiled
- ¾ cup mayonnaise
- 2 stalks celery diced small
- 1 teaspoon Dijon mustard
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Instructions
Let's Begin!
- Place eggs in a single layer in a saucepan. Add enough water to cover them completely. Bring to a rolling boil, then turn off the heat and cover the pan. Let sit for 12 minutes. Transfer the eggs to a bowl filled with ice water for 5 minutes.
- Peel the eggs and separate the yolks. Chop the egg whites.
- In a small bowl, mix together the eggs, mayonnaise, diced celery, Dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until creamy. Taste and adjust seasonings as desired.
- Serve on toast, in a sandwich with lettuce, or make a breakfast burrito with bacon. the options are truly endless
Nutrition Facts
Calories: 434kcal | Carbohydrates: 2g | Protein: 13g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 390mg | Sodium: 730mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 720IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
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