Egg Salad Sandwich
A classic egg salad sandwich made with creamy dressing and fresh ingredients, perfect for a quick lunch.
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Servings: 2 servings
Calories: 350kcal
Ingredients
- 4 large eggs hard-boiled and chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill chopped
- Salt and pepper to taste
- 2 slices of bread
- Lettuce leaves
- Slices of tomato and onion optional
Instructions
- Hard-boil the eggs by placing them in a pot, covering with water, and bringing to a boil.
- Cover the pot and remove it from heat, letting the eggs sit for 10-12 minutes.
- Peel the eggs and chop them into small pieces.
- In a bowl, combine chopped eggs with mayonnaise and Dijon mustard.
- Add fresh dill, salt, and pepper, stirring until well mixed.
- Lay out slices of bread on a clean surface.
- Place a layer of lettuce on one slice of bread.
- Spoon the egg salad mixture generously over the lettuce.
- Top with tomato and onion slices if desired.
- Place the second slice of bread on top, cut in half, and serve.
Nutrition
Calories: 350kcal | Carbohydrates: 3g | Protein: 18g | Fat: 25g