Skip to content
⏱️ Prep Time
- Prep: 10 minutes
- Cook: 10 minutes
- Total: 20 minutes
🍳 Equipment
- Saucepan (for boiling eggs)
- Mixing bowl
- Fork or potato masher
- Knife
- Spoon
🧂 Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard (or Dijon mustard)
- 1 tablespoon finely chopped chives or green onions
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon paprika (optional)
- 8 slices sandwich bread (white, wheat, or keto bread)
- Lettuce leaves (optional)
📝 Ingredient Notes
- Eggs: Use fresh eggs; older eggs peel more easily after boiling.
- Mayonnaise: Adjust for creaminess — you can use Greek yogurt for a lighter version.
- Mustard: Adds a tangy depth — skip if you prefer mild flavor.
- Bread: Toast the bread for extra crunch or use soft bread for a classic feel.
👨🍳 Instructions
- Boil the Eggs:
Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off heat and cover. Let sit for 10–12 minutes.
- Cool & Peel:
Transfer eggs to cold water to cool, then peel and chop finely.
- Mix the Salad:
In a bowl, combine chopped eggs, mayonnaise, mustard, chives, salt, pepper, and paprika. Mix until creamy.
- Assemble Sandwich:
Lay out bread slices. Spread egg salad evenly on half of them. Top with lettuce if desired, then close with the remaining slices.
- Serve:
Cut diagonally and serve immediately or refrigerate for later.
🥗 Nutrition Facts (Per Serving)
- Calories: 290
- Protein: 12g
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 1g
💡 Tips & Variations
- Add diced celery for crunch.
- Sprinkle with paprika or dill for flavor.
- Use keto bread or lettuce wraps for a low-carb version.
- For extra richness, add a touch of butter to the bread before spreading egg salad.
