Egg Salad Sandwich
servings
If you've got a craving for a good Egg Salad Sandwich, then this version with mayo and dijon mustard just might blow your mind! Serve it on your favorite bread or pita with some bacon for a fun twist!
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 tablespoons finely minced red onion
- 2 ½ teaspoons dijon mustard
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ cup lettuce
- 4 slices bread
Instructions
- Place the six eggs into a medium saucepan. Cover with cold water and bring to boil over high heat. Remove from heat, cover, and allow eggs to sit for 12 minutes. Using tongs, remove the eggs from the water and put into a bowl filled with ice water for 5 minutes. Peel and coarsely chop.
- In a medium bowl, mix together mayonnaise, onion, mustard, paprika, salt and pepper. Fold in chopped eggs.
- Divide half of the lettuce between two slices of bread. Place half of the egg salad over the lettuce and top with remaining bread.
Nutrition
Serving: 1serving | Calories: 522kcal | Carbohydrates: 30g | Protein: 26g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 567mg | Sodium: 973mg | Potassium: 349mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1044IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 5mg