Lunch & Sandwiches
Egg Salad Sandwiches
Creamy, tangy egg salad with chives and mustard piled onto soft bread.
- Prep
- 15 mins
- Cook
- 15 mins
- Total
- 1 hr
- Serves
- 4
- Level
- Easy
Steaming the eggs rather than boiling keeps the yolks creamy and the whites tender. Chop the eggs by hand so you get some texture. Chill the salad before serving; it firms up and tastes better.
Ingredients
Serves 4
Directions
- Bring 1 inch of water to a boil in a pot with a steamer basket or rack. Add the eggs, cover and steam 12 minutes.
- Transfer the eggs to a bowl of ice water for 10 minutes, then peel.
- Chop the eggs into small pieces and place in a bowl.
- Stir the mayonnaise, mustard, vinegar, chives, celery, salt and pepper, then fold into the eggs.
- Taste and adjust the seasoning, then chill 30 minutes.
- Spread on bread with lettuce and finish with a pinch of paprika.
Tips and make-ahead notes
- Keeps 3 days refrigerated; don't freeze.
- Mash with a fork for a smoother spread.
- Serve on crackers or in lettuce cups.
Nutrition per serving
- Calories
- 390
- Carbohydrates
- 27g
- Protein
- 17g
- Fat
- 24g
- Fiber
- 1g
- Sodium
- 640mg
Estimated. Values change with brands, portion sizes and substitutions.
