Ingredients
Scale
- 6 large hard-boiled eggs
- 1/2 cup mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon mustard
- 1/4 cup chopped celery
- 2 green onions, sliced
- Salt and pepper to taste
- 4 slices of bread (whole grain, sourdough, or white)
- Lettuce leaves (optional)
Instructions
- Prepare the Eggs: Place eggs in a pot, cover with water, and bring to a boil over medium heat. Cover and remove from heat; let sit for 12 minutes.
- Chill and Peel: Transfer eggs to an ice bath for five minutes. Peel under running water.
- Mash the Eggs: In a mixing bowl, mash the peeled eggs with a fork to your desired consistency.
- Add Creamy Goodness: Stir in mayonnaise and Dijon mustard until well combined. Season with salt and pepper.
- Add Crunchy Veggies: Gently fold in chopped celery and green onions.
- Assemble: Spread the egg salad between slices of bread and add lettuce if desired. Cut in half to serve.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 370mg