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egg salad sandwich
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Egg Salad Sandwich Recipe

A classic Egg Salad Sandwich recipe perfect for after Easter or whenever you're craving something simply delicious! Also great on crackers!
Course Lunch, Salad, Snack
Cuisine American
Keyword Egg Salad Sandwich, Egg Salad Sandwich Recipe, how to make egg salad sandwich
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Sandwiches
Calories 254kcal
Author Katie Cooksey

Ingredients

  • 6 hard boiled eggs peeled
  • 1/3 cup onion finely chopped
  • 1/2 cup dill pickles finely chopped
  • 2 stalks celery finely chopped
  • 1/3 cup mayonnaise I use Best Foods (or Helman's)
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Start by boiling the eggs. Cool then peel. Cut eggs into small pieces. I definitely recommend using an egg slicer. Sprinkle with salt and pepper.
  • Finely chop onion, dill pickes and celery and add to bowl.
  • Stir in mayonnaise and continue stirring until combined. Feel free to add more or less mayonnaise to your liking.
  • Serve cold on bread or with crackers.

Notes

Recipe easily halves or doubles.

Nutrition

Calories: 254kcal | Carbohydrates: 3g | Protein: 10g | Fat: 22g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 384mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 525IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg
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