Total Time
37mins
Prep 20 mins
Cook 17 mins

On toasted or untoasted bread, one of my favorite lunches.

Ingredients Nutrition

Directions

  1. Place eggs in a large saucepan and fill with water to cover by 2-3 inches.
  2. Bring to a rolling boil and cook eggs 2 minutes.
  3. Remove from heat and let stand 5 minutes.
  4. Drain and cool eggs in a bath of cold water for 10 minutes.
  5. Peel eggs and let cool to room temperature.
  6. In a bowl, mash eggs with a fork or a potato masher.
  7. In another small bowl, mix mayonnaise, mustard, relish, scallions, salt, and pepper.
  8. Pour over mashed eggs.
  9. Stir until combined.
  10. Refrigerate at least 3 hours before serving.
  11. Divide egg salad evenly between two slices of toasted bread.
  12. Close sandwiches, slice in half on the diagonal, and serve.
Most Helpful

5 5

Yummy sandwich. I don't usually add any mustard to my egg salad but I enjoyed the little bit of tang by adding the Dijon. Thanks for sharing a nice keeper. Made for Bargain Basement Tag.