Egg salad sandwich on whole-wheat bread
Enjoy a classic and nutritious Egg Salad Sandwich made with creamy mayonnaise, tangy mustard, and perfectly seasoned with a dash of salt and black pepper, all nestled between two slices of wholesome whole-wheat bread. Perfect for a quick and satisfying meal!
- 28 Apr 2024
- Cook time 15 min
- Prep time 5 min
- 1 Servings
- 6 Ingredients
Egg salad sandwiches are a classic and easy-to-make dish that combines the creamy texture of eggs and mayonnaise with the robust flavors of mustard, salt, and black pepper. This recipe uses whole-wheat bread to add extra fiber and nutrients, making it a wholesome and satisfying meal for any time of the day.
Ingredients:
Instructions:
- Place the eggs in a medium-sized saucepan.
- Fill the saucepan with enough water to cover the eggs.
- Bring the water to a rolling boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and let the eggs simmer for about 10-12 minutes.
- After the eggs are done, remove them from the hot water and place them in a bowl of cold water or an ice bath to cool down.
- Once they are cool enough to handle, peel the eggs carefully.
- Chop the peeled eggs into small pieces and place them in a mixing bowl.
- Add 2 tablespoons of mayonnaise salad dressing to the bowl.
- Add 2 teaspoons of mustard.
- Season the mixture with a dash of salt and a dash of black pepper.
- Use a fork or spoon to thoroughly mix the ingredients until well combined.
- Lay out the 2 slices of whole-wheat bread on a clean surface.
- Evenly spread the egg salad mixture onto one slice of the bread.
- Place the other slice of bread on top of the egg salad mixture to form a sandwich.
- Cut the sandwich in half if desired.
- Serve immediately and enjoy your delicious egg salad sandwich on whole-wheat bread!
Tips:
- For easier peeling, place the boiled eggs in an ice water bath immediately after cooking.
- Use a fork to mash the eggs for a more finely textured egg salad, or keep it chunkier by roughly chopping the eggs.
- If you prefer a healthier version, substitute Greek yogurt for mayonnaise.
- Adding a bit of chopped celery or green onions can give the egg salad extra crunch and flavor.
- Toast the whole-wheat bread slices for an added crispy texture and enhanced flavor.
Enjoy your delicious homemade egg salad sandwich, perfect for a quick lunch or a light meal. The combination of creamy egg salad with the hearty texture of whole-wheat bread creates a satisfying and nutritious dish. Feel free to customize your sandwich with extra toppings like lettuce or tomato for added freshness.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 360kcal | 15% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 3.82g | 10% |
| Sugar 3.88g | 4% |
| Fat | |
| Fat 18g | 22% |
| Saturated 4.67g | 16% |
| Cholesterol 420mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 360mg | 65% |
| Vitamin B1 0.32mg | 26% |
| Vitamin B2 0.52mg | 40% |
| Vitamin B3 2.54mg | 16% |
| Vitamin B6 0.19mg | 11% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 1.02ug | 42% |
| Vitamin C 0.04mg | 0% |
| Vitamin E 2.05mg | 14% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 3.31mg | 30% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 320mg | 25% |
| Potassium, K 300mg | 9% |
| Selenium, Se 50ug | 90% |
| Sodium, Na 890mg | 60% |
| Zinc, Zn 2.31mg | 21% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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