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Egg Salad Sandwich

Egg Salad Sandwich Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 slices bread, for serving

Method
 

  1. Bring a pot of water to a boil, add eggs, and boil for 10 minutes. Transfer to ice water to cool.
  2. Whisk together mayonnaise, Dijon, salt, and pepper.
  3. Peel and roughly chop eggs, then fold into dressing. Adjust seasoning.
  4. Toast bread, pile egg salad onto two slices, top with remaining bread, and slice sandwiches in half.

Notes

If making ahead, store the egg salad separately from the bread and assemble just before eating. The salad will keep in the fridge for up to 3 days.