Cook and Scale
Egg Salad Sandwich
2 servings · 25 min total
Creamy chopped-egg salad with mustard, spring onion and chives piled between soft slices of bread. The ultimate lunchbox filler.
Ingredients
- 6 egg
- 4 white bread
- 4 tbsp mayonnaise
- 1 tsp Dijon mustard
- 2 spring onion, sliced
- 1 tbsp fresh chives, chopped
- salt to taste
- black pepper to taste
Contains: Gluten, Egg, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.