Description
A classic egg salad sandwich with a crispy twist.
Ingredients
Scale
- 4 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- Salt to taste
- Black pepper to taste
- 4 slices of bread
- 2 tablespoons butter
- Lettuce leaves (optional)
Instructions
- Mash the hard-boiled eggs in a medium bowl.
- Add mayonnaise, Dijon mustard, celery, and red onion to the bowl.
- Mix until well combined.
- Season with salt and pepper to taste.
- Butter one side of each slice of bread.
- Place two slices of bread, butter-side down, in a non-stick skillet over medium heat.
- Spoon the egg salad mixture onto the unbuttered side of one slice of bread.
- Top with lettuce leaves if desired.
- Place the other slice of bread, unbuttered-side down, on top of the egg salad.
- Cook for 3-4 minutes per side, until the bread is golden brown and crispy.
- Remove from skillet and slice in half.
Notes
- For extra crispiness, you can toast the bread before adding the egg salad.
- Add a pinch of paprika for color and a hint of spice.
- You can substitute Greek yogurt for some of the mayonnaise for a lighter version.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Lunch
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 4g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg
Keywords: egg salad, crispy sandwich, egg sandwich, lunch recipe, quick lunch, easy recipe