Egg Salad Sandwich

Egg salad sandwich for quick lunch while at work. Quick and easy to make, and can stay in the fridge for a few days.

INGREDIENTS:

• 6 hard-boiled eggs, coarsely chopped
• ½ cup mayonnaise
• ¼ cup onion, chopped
• ¼ teaspoon salt
• 1 tablespoon mustard
• 8 slices of bread

HOW TO MAKE THIS RECIPE:

• Step 1: In a bowl, mix the eggs, mayonnaise, salt, and mustard.

• Step 2: Add the onions until well blended.

• Step 3: Prepare 8 slices of bread. Lay one sliced bread on a plate, spread a generous amount of egg mixture to the bread. Cover with the second slice of bread to make a sandwich.
• Step 4: Repeat Step 3 for the remaining sandwiches.
• Step 5: Serve and enjoy.

Recipe

Egg Salad Sandwich

Egg salad sandwich for quick lunch while at work. Quick and easy to make, and can stay in the fridge for a few days.

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Cuisine: American/Canadian

Course: Lunch

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 sandwiches

Calories: 446kcal

Author: Adelyn

Ingredients

• ▢ 6 hard-boiled eggs coarsely chopped
• ▢ ½ cup mayonnaise
• ▢ ¼ cup onion chopped
• ▢ ¼ teaspoon salt
• ▢ 1 tablespoon mustard
• ▢ 8 slices of bread

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Instructions

• In a bowl, mix the eggs, mayonnaise, salt, and mustard.
• Add the onions until well blended.
• Prepare 8 slices of bread. Lay one sliced bread on a plate, spread a generous amount of egg mixture to the bread. Cover with the second slice of bread to make a sandwich.
• Repeat Step 3 for the remaining sandwiches.
• Serve and enjoy.

Nutrition

Calories: 446kcal | Carbohydrates: 27g | Protein: 15g | Fat: 31g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 292mg | Sodium: 705mg | Potassium: 177mg | Fiber: 2g | Sugar: 4g | Vitamin A: 412IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 3mg

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