Egg Salad Sandwich

Egg Salad Sandwich created by lazyme

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

Ready In:
37mins
Serves:
Units:

ingredients

directions

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

@ratherbeswimmin
Contributor
@ratherbeswimmin
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"On toasted or untoasted bread, one of my favorite lunches."
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  1. lazyme
    Egg Salad Sandwich Created by lazyme
    Reply
  2. lazyme
    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.
    Reply
  3. ratherbeswimmin
    On toasted or untoasted bread, one of my favorite lunches.
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