Description
A perfectly creamy, flavorful egg salad that piles beautifully into soft bread.
Ingredients
Scale
- 4 Hard-boiled eggs
- 1/2 cup Mayonnaise
- 1 tablespoon Mustard (yellow or Dijon)
- 1/2 cup Celery, diced
- 2 Green onions or chives, chopped
- 1 tablespoon Lemon juice or vinegar
- Salt & black pepper to taste
- Paprika (optional garnish)
- 4 slices of Bread or rolls for serving
Instructions
- Peel hard-boiled eggs and chop into small chunks.
- Stir together mayo, mustard, lemon juice, salt, and pepper until creamy.
- Mix in diced celery and green onions for crunch.
- Gently combine chopped eggs with the dressing.
- Add more salt, pepper, or mustard to preference.
- Refrigerate 20–30 minutes for best texture and flavor.
- Spoon onto soft bread, toast, or lettuce wraps; sprinkle paprika if desired.
Notes
- For a healthier option, use Greek yogurt instead of mayonnaise.
- Can be served on lettuce wraps for a low-carb version.
- Adjust seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-cook (after boiling eggs)
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 186mg