Classic Egg Salad Recipe
Tangy, light and delicious, this egg salad sandwich recipe is made in under 30 minutes!
Servings: 5 -6 sandwiches
Calories: 330kcal
Ingredients
- 6 large eggs hardboiled, cooled and peeled
- ½ cup chopped celery
- ¼ cup mayonnaise
- ¼ cup of Vidalia onion finely diced
- 1 Tablespoon of yellow mustard
- 1 Tablespoon of pickle relish
- 1 teaspoon of dried dill
- ½ teaspoon of paprika powder
- ½ teaspoon of salt
- ½ teaspoon of ground black pepper
- 12 slices of bread like French or Texas toast
- fresh dill for topping (optional)
Instructions
- Cook and chill your hard boiled eggs ahead of time on the stovetop or in the Instant Pot.
- In the meantime, mix the celery, mayonnaise, onion, mustard, relish, dill, paprika, salt and pepper together in a large bowl.
- Peel and chop the hard boiled eggs and add to the mayo mixture
- Use a spatula to fold the mayonnaise mixture and the eggs together to gently combine.
- Toast the bread if you like then add 3-4 tablespoons of the mixture to a slice and top it off with some fresh dill if desired before adding another slice of bread on top.
- Assemble the remaining bread and salad into sandwiches then serve.
Notes
Serve on bread, toast, or with crackers.
Nutrition
Serving: 1g | Calories: 330kcal | Carbohydrates: 36g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 190mg | Sodium: 703mg | Fiber: 2g | Sugar: 5g
