Egg salad sandwich on whole-wheat bread
This egg salad sandwich combines boiled eggs with creamy mayonnaise and zesty mustard, served on nutritious whole-wheat bread. It's a quick and satisfying meal, perfect for lunch or a snack.
Cook time 15 min
Prep time 5 min
Ingredients:
2 eggs2 tbsp mayonnaise salad dressing
2 tsp mustard
1 dash salt
1 dash black pepper
2 slices whole-wheat bread
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.
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!
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.
Egg salad sandwich on whole-wheat bread FAQ:
Boil the eggs for 10-12 minutes for hard-boiled consistency. You can check for doneness by carefully removing one egg and cooling it briefly; cut it in half to see if the yolk is fully set.
You can substitute mayonnaise with Greek yogurt, avocado, or other creamy dressings. Adjust the quantities to match your taste preference.
Store leftover egg salad in an airtight container in the refrigerator. It should be consumed within 3-4 days for optimal freshness.
You can use yellow, Dijon, or stone-ground mustard based on your flavor preference. Each will give a slightly different taste to the egg salad.
Yes, you can use other types of bread, such as white, rye, or gluten-free bread, depending on your dietary needs or personal preference.
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.
Nutrition per serving
1 ServingsCalories 360kcal
Protein 20g
Carbohydrates 27g
Fiber 3.82g
Sugar 3.88g
Fat 18g
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