Egg Salad Sandwich

READY IN: 37mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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