Description
This easy and quick recipe delivers a creamy, flavorful classic egg salad sandwich, perfect for a satisfying lunch or snack in under 20 minutes.
Ingredients
6 large eggs
1/2 cup mayonnaise
1 teaspoon yellow mustard (or Dijon)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
8 slices of bread, for serving
Instructions
Step 1: Place eggs in a pot and cover with cold water. Bring to a rolling boil over high heat.
Step 2: Once boiling, remove the pot from heat, cover, and let the eggs sit in the hot water for 10-12 minutes.
Step 3: Immediately transfer the cooked eggs to an ice bath or rinse under cold running water until completely cooled. Peel the eggs.
Step 4: In a medium bowl, mash the peeled eggs with a fork or potato masher to your desired consistency (chunky or smoother).
Step 5: Add mayonnaise, mustard, salt, pepper, and garlic powder to the mashed eggs. Stir well until all ingredients are combined and creamy.
Step 6: Taste and adjust seasonings as needed. Serve immediately on bread, toast, or lettuce wraps.
Step 7: For best flavor, chill the egg salad for at least 30 minutes before serving.
Notes
For extra crunch, finely dice a stalk of celery or a small amount of red onion and mix it into the egg salad. For a slightly healthier version, substitute half of the mayonnaise with plain Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-Cook (after boiling)
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 310 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 190mg
