Egg Salad Sandwich

Name: Egg Salad Sandwich
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: British
Ingredients: 6 egg; 4 white bread; 4 tbsp mayonnaise; 1 tsp Dijon mustard; 2 spring onion; 1 tbsp fresh chives; salt to taste; black pepper to taste

Prep15 minCook10 minTotal25 minDifficultyVery easy

Ingredients

2 servings

Contains: Gluten, Egg, Mustard

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 587.7; total 1175.4
Protein: 26.9 g; total 53.8 g
Carbs: 32.1 g; total 64.1 g
Fat: 38.2 g; total 76.4 g

Estimated · based on 6 of 8 ingredients

Creamy chopped-egg salad with mustard, spring onion and chives piled between soft slices of bread. The ultimate lunchbox filler.

Start cooking

Method

1
- egg6
Hard-boil and peel the eggs — Lower the eggs into boiling water and cook for 9 minutes for firm hard-boiled eggs. Cool under cold running water, then peel.
2
- egg6
- mayonnaise4 tbsp
- Dijon mustard1 tsp
- spring onion2
- fresh chives1 tbsp
- saltto taste
- black pepperto taste
Mix the egg salad filling — Roughly chop the eggs and place in a bowl. Add the mayonnaise, dijon mustard, scallions, chives, salt, and pepper and mix to a chunky, creamy filling.
3
- egg6
- white bread4
Assemble the sandwiches — Divide the egg salad between two slices of bread, spreading it evenly. Top with the remaining slices, press gently, and cut each sandwich in half to serve.

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