This is a great, simple recipe. The less you mess with an egg salad sandwich the better it is.
Egg Salad for Sandwiches is a wonderful recipe starting with a good base that is great “as is” or with additions. The ratio of egg/mayo/mustard are perfect in this. I have had this twice. The first try was just as the recipe states and the second time I added a little celery and dill. Both times were very good! I will be making this again! Thank you for sharing your recipe!
This is a wonderful-tasting egg salad sandwich that you will definitely devour. It’s really good on rye.
I love this with lettuce on sandwiches. (I don’t care for paprika so I left it out) You could also add some curry powder to make it very different.
To make this amazing egg salad Sandwiches You’Il need the following ingredients:
35 mins | 4 servings | 344 cals
Ingredients
8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika
Directions
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Nutrition Info:
Per Serving: 344 calories; 31.9 g fat; 2.3 g carbohydrates; 13 g protein; 382 mg cholesterol; 351 mg sodium.
[penci_recipe]