Description
Lunch box egg salad sandwiches are a delightful, nostalgic treat that combine creamy egg salad with your favorite bread for a satisfying meal. Packed with protein and vibrant flavors, this quick and easy recipe is perfect for busy weekdays or leisurely weekends. Each bite delivers a satisfying crunch from fresh veggies and a zesty kick from Dijon mustard, all enveloped in fluffy bread. Enjoy them at home or take them along on picnics for a burst of joy during lunchtime.
Ingredients
Scale
- 4 large eggs
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/2 cup chopped celery
- 2 green onions, chopped
- Salt and pepper to taste
- 4 slices of bread (white, whole grain, or croissants)
Instructions
- Boil the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil over medium heat. Once boiling, cover and remove from heat; let sit for 12 minutes before transferring to an ice bath.
- Prepare Egg Mixture: Once cooled, peel the eggs under running water. Chop them and place them in a mixing bowl.
- Add Creaminess: Mix chopped eggs with mayonnaise and Dijon mustard until evenly coated.
- Toss in Crunch: Fold in chopped celery and green onions; season with salt and pepper to taste.
- Assemble Your Sandwich: Spread egg salad onto slices of bread; enjoy as an open-faced sandwich or top with another slice.
- Serve and Enjoy: Plate your sandwiches and pair with chips or pickles for added crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg