Egg Salad Sandwich

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Prep 5 minutes
Cook 15 minutes
Total 20 minutes
The classic egg salad sandwich, how can you go wrong? Our family loves these sandwiches for lunches on the weekend as it is quick and so easy to clean up. This recipe costs $1.05 per serving and $4.20 for the entire recipe.
Servings 4
Course Main Course
Cuisine American
Servings4

Ingredients

Boiled Eggs
  • 6 Eggs
  • .25 cup Salt
Egg Salad
  • .5 cup Mayonnaise
  • 1 tsp Yellow Mustard
  • .5 tsp Paprika
  • .25 tsp Garlic Powder
  • .25 tsp Salt
  • .25 tsp Celery Salt
  • 8 slice Bread

Method

  1. Boil The Eggs: Place a pot of cold water on the stove and add 1/4 cup of kosher salt. Add six eggs and bring to a boil. Once water has reached a boil set timer for 10 minutes. After 10 minutes, remove from heat and place in sink and let cold water run over the eggs to cool them for several minutes. Peel each egg and rinse off any remaining shell, place in medium to large bowl.
  2. Mix Salad: Add mayonnaise, yellow mustard, paprika, garlic powder, celery salt and salt to the eggs. Smash with a potato masher or a large fork until smooth.
  3. Assemble Sandwiches: Toast bread and spread an equal amount of egg mixture over half of the slices. Top each piece with another piece of bread and cut in half.
  4. Optional Serving Suggestion: This sandwich goes really well with a simple spring mix salad. Simply serve with a small amount of spring mix drizzled with olive oil and balsamic vinegar on top. Sprinkle a small amount of salt and pepper on top of the salad to taste.
  5. Meal Prep Tip: You can put any unused egg mixture into a container in the fridge for up to 24 hours. Just before serving, toast bread, assemble sandwich and enjoy!