Egg Salad Sandwich
Print Recipe
5 from 11 votes

Egg Salad Sandwich

Egg Salad Sandwich ~With the ingredients of egg, mayo, mustard, onion, salt and pepper to complete this salad you are assured of having everything you need to make an emergency lunch. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch
Cuisine: American
Keyword: eggs, healthy
Method: Boil
Skill Level: Basic
Servings: 4
Calories: 183kcal
Author: Marilyn Lesniak

Ingredients

  • 8 eggs
  • 1 tablespoon mayonnaise
  • 2 tablespoons prepared Dijon-style mustard
  • 1 teaspoon dried dill weed
  • 1 teaspoon paprika
  • 1/2 red onion minced
  • salt and pepper to taste

Instructions

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
  • Serve on bread as a sandwich or over crisp lettuce as a salad.

Notes

©MARILYN'S TREATS. All images are copyright protected. 

Nutrition

Serving: 1sandwich | Calories: 183kcal | Carbohydrates: 4.2g | Protein: 12.9g | Fat: 12.4g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 424mg | Sodium: 348mg | Potassium: 0mg | Fiber: 0.5g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg