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.

Reviews

(1)
Most Helpful

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.

lazyme March 01, 2013

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