Egg salad sandwich recipe
This egg salad sandwich recipe is something you can do in a short time when in a hurry. Just boil the eggs, cut them into small pieces, add the rest of the ingredients, and mix. Take it to the fridge for 30 minutes with plastic wrap, and prepare your sandwich with the resulting mix.Remember that you have several options to choose from and personalize your sandwich. We recommend trying several types of sandwich bread to find your taste, and if you have time, take it to the pan for a few minutes to achieve a nice and crispy texture. Be careful not to spill the insides of the sandwich, though.
Equipment
- Chopping table
- Knives
- Bowl
- Fridge
- Plastic wrap
Ingredients
- 8 hard-boiled eggs
- 1/3 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 2 tablespoons of finely chopped chives
- 1 tablespoon of granulated garlic
- ½ tablespoon of lemon juice
- Salt
- Pepper
- Soft white bread slices
Instructions
- Prepare the ingredients
- Cut the hard-boiled eggs into small pieces
- Add mayonnaise and other spices in a bowl
- Mix thoroughly and cover in foil
- Stick it to the fridge for half an hour
- Take two soft white bread slices and prepare them with egg salad
- Cut diagonally and serve
Notes
Useful tips:
- If you don’t have Dijon mustard, you can use yellow mustard as a replacement. You may also achieve a similar taste if you blend mustard powder and some vinegar or mayonnaise with Worcestershire sauce.
- If you’re worried about eating too much fat and want to adapt this recipe to a weight-loss diet, consider replacing the mayonnaise with Greek yogurt. It will give the recipe a particular taste and has a similar texture to that of the real mayonnaise.